Vanilla Cupcakes with Blackberry Frosting

By Joelene

Ingredients

• 1 18 1/4ounce package French vanilla, white, or yellow cake mix
• 1 cup fresh blackberries, plus 24 more for garnish
• 2 sticks unsalted butter (1 cup), softened
• 4 3/4 cups powdered sugar
• 1/8 teaspoon salt

Preparation

Step 1

1. Prepare cake mix according to package directions, making 24 2 1/2-inch cupcakes; cool completely.

2. Puree 1 cup of the blackberries in a food processor or blender. Pour puree into a bowl through a fine mesh sieve to remove seeds. You may need to work puree with a spatula to help it through the sieve.

3. In a large mixing bowl cream the butter with an electric mixer on medium to high speed until it is light and fluffy, about 2 minutes. Add the strained blackberry puree, 3 cups of the powdered sugar and the salt. Beat on low until sugar begins to incorporate into the butter, then increase speed to medium-high to thoroughly mix. Add the remaining powdered sugar, a little at a time, until frosting reaches your preferred consistency.

4. Use a large star tip to pipe the frosting onto prepared cupcakes. Chill for 1 hour. Top each with a blackberry.