Lemony Blackberry Cupcakes

I crave these all summer long.  They scream "summer cupcake."

Lemon Cupcakes

• 1 cup Butter
• 2 cups Sugar
• 2 Eggs, plus 3 Egg Yolks
• 1 Tbsp Lemon Zest
• 1/3 cup fresh Lemon Juice
• 2 1/2 cups All-Purpose Flour
• 1 tsp. Baking Powder
• 1 tsp. Baking Soda
• 1 tsp. Salt
• 1 cup Buttermilk

Preheat oven to 350 degrees.  Whisk together dry ingredients in a bowl and set aside.  In a mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy.  Beat in eggs and yolks, zest and lemon juice.  Alternately add dry ingredients and buttermilk until well combined.

Line cupcake pan with with liners and fill 3/4 full.  Bake for 16 to 18 minutes.

Blackberry Frosting

• 8 oz Mascarpone Cheese
• 8 oz Heavy Whipping Cream
• 1/2 cup Powdered Sugar
• 1/2 cup Fresh Blackberries
• 1 cup Weeks Frozen Blackberry Jam

In a mixing bowl, fitted with the whisk attachment, combine Mascarpone cheese and whipping cream.  Beat on high until well combined and stiff.  Add powdered sugar and thawed blackberry jam.  When well combined, add fresh blackberries and beat for 30 seconds more.

This frosting is not a thick, dense frosting that can be pipped onto cupcakes.  Spoon carefully.  You may even want to stick frosted cupcakes in the fridge to set up a bit before serving.