Greek Yogurt Cupcakes with Blackberry Frosting

These cupcakes are just as quick to whip up as boxed cupcakes but they taste so much better and the blackberry frosting is scrumptious.

Greek Yogurt Cupcakes with Blackberry Frosting

Cupcake Ingredients:
1 2/3 cups cake flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 Tbsp unsalted butter, room temp
1 large egg, room temp
1 large egg white, room temp
1/2 Tbsp vanilla extract
1 cup plain Greek Yogurt

Frosting Ingredients:
1 stick unsalted butter, room temp
1 1/2 cups powdered sugar
1/8 tsp fine sea salt
8 oz cream cheese, room temp
1/2 C Blackberries to puree; garnish

Directions:

Cupcakes:
Line a 12-count cupcake pan with paper liners. Preheat Oven to 350˚.
In the bowl of an electric mixer, whisk  cake flour, sugar, baking powder, baking soda and salt until well combined. Add softened butter and with your wire whisk on med/low speed, mix for about 3-4 min or until fine crumbs form

In a separate bowl, whisk together egg, egg white, greek yogurt and vanilla extract.

Add the wet ingredients to the dry ingredients and whisk together on med speed until smooth. The batter will be thick and still have tiny lumps. Fill each paper liner a little more than 1/2 full if you want 15 regular cupcakes. Fill 2/3 full if you want 12 cupcakes with muffin tops  Bake at 350˚ for 18-20 minutes. Remove cupcakes to a wire rack and let cool to room temperature.

Frosting:
Puree blackberries in a small food processor, then strain them through a fine mesh Strainer, pushing them through with a spatula until all you have left in the strainer is seeds. Discard seeds and set the puree aside.

In the bowl of an electric stand mixer fitted with the whisk attachment, mix the butter, powdered sugar and salt on low speed or until combined, scraping as necessary.  Beat until the cream is pale and fluffy. Add cream cheese a little at a time and mix until combined. Once all of the cream cheese is mixed in, continue to beat 2 more minutes until fluffy, scraping down the bowl as necessary. Pour in your blackberry puree and continue mixing until well incorporated. Refrigerate frosting 10 minutes before piping it onto the cupcakes.