Blackberry Cupcakes With Matcha Cream Cheese Frosting Recipes

BLACKBERRY CUPCAKES WITH MATCHA CREAM CHEESE FROSTING

Steps:

• To make blackberry coulis, combine blackberries, sugar, vanilla, and water in a medium pot. Bring to a boil and simmer 5 minutes. Let cool and puree. Strain to remove seeds.
• Preheat oven to 350 degrees. Line cupcake tin with paper liners.
• In a small bowl, mix flour, baking powder, and salt. Set aside.
• With electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time.
• In another bowl, whisk milk, vanilla, and blackberry coulis. Add 1/2 of the dry ingredients into butter mix. Pour in milk/coulis mix. Mix in remaining dry ingredients.
• Pour into liners and bake 12-15 minutes.
• For frosting:.
• Combine cream cheese and butter in bowl of electric mixer, beat until smooth. Add powdered sugar, vanilla, and matcha. Add more powdered sugar if needed. Beat on high until fluffy.
• Garnish with mint leaves and fresh blackberries.

LEMON CUPCAKE WITH BLACKBERRY BUTTERCREAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line 24 muffin cups with paper liners.
• Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg.
• Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
• Spoon the batter into the prepared muffin cups.
• Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
• Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.