Blackberry Cupcakes

1. Preheat oven to 350º F.
2. Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
3. In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until well combined.
4. Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed. Add vanilla.
5. Add the sour cream and mix until combined.
6. With the mixer on low, add in the flour mixture. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
7. Gently fold in the blackberries, being careful not to overmix.
8. Line a cupcake pan with 12 cupcake liners and carefully divide the batter evenly among them, filling each only about two thirds of the way.
9. Bake for 22-23 minutes until a toothpick inserted into the center of the cupcakes comes out clean.
10. Cool for 5-10 minutes in the pan before gently pulling the cupcakes out of the pan to cool completely on a cooling rack.

Blackberry Buttercream

1. Cream together the butter and cream cheese until smooth.
2. With the mixer on low, slowly add in the confectioners sugar by the spoonful followed by the blackberry jam.
3. Scrape down the sides of the bowl and mix just until combined. Cover the bowl with plastic wrap and chill until ready to use.

Assembly

1. Once the cupcakes have cooled, scoop the blackberry frosting into a pastry bag fitted with an Ateco 869 or similar piping tip.
2. Starting in the middle of the cupcake, begin to pipe the frosting in a clockwise motion, moving to the outer rim of the cupcake until you have covered the entire top in a beautiful swirl design. Repeat this with the remaining cupcakes.
3. Top each cupcake with a blackberry. Enjoy!