Blueberry Blackberry Cupcakes

By cook_kjacook_kja

Ingredients

• Cupcakes:
• 7 1/2 Oz all purpose flour
• 1/2 Tbsp baking powder
• 1/4 Tsp salt
• 17 G freeze dried blueberries, ground into a powder
• 4 Oz unsalted butter, room temperature
• 2/3 C granulated sugar
• 1/3 C light brown sugar, packed
• a couple of drops of lemon oil
• 2 Lg egg, room temperature
• 3 Oz buttermilk
• 2 Oz blueberries, pureed and strained
• 2 Oz black berries, pureed and strained
• 1 Tsp vanilla paste
• Cream Cheese Frosting:
• 1/2 C unsalted butter, room temperature
• 4 Oz cream cheese, room temperature
• 1 Tsp vanilla paste
• 17 G freeze dried blueberries, ground into powder
• 2 C confectioner's sugar

Preparation

Step 1

Cupcakes:
Preheat oven to 350F.

In a small bowl, whisk together flour, baking powder, salt and powdered blueberries. Cream butter, granulated sugar and brown sugar in a stand mixer with paddle attachment. Add a couple of drops of lemon oil. Add eggs one at a time and mix until fully incorporated.

In a measuring cup, combine buttermilk, blueberry and blackberry purees and vanilla paste.

Alternate adding flour mixture and buttermilk mixture into creamed butter. Mix until just imcorporated.

Divide batter into prepared muffin tins and bake for 20-24 minutes.

Frosting:
Cream together butter and cream cheese in stand mixer with paddle attachment. Add vanilla. blueberry powder and confectioner's sugar. Mix until smooth. Pipe onto cooled cupcakes and decorate according to spring with small flowers and fruit.