Dreamy Blackberry-Vanilla Cupcakes

Makes 12 regular or 34 mini cupcakes

For the cupcakes:
1 cup AP flour
2 tsp baking powder
1 tsp salt
6 tbsp unsalted butter, room temp
1 cup sugar
2 eggs
1 tsp vanilla extract
1/2 cup milk
1/2 cup blackberry coulis (recipe below)

For the frosting:
8 oz cream cheese, room temp
1.5 cups confectioners' sugar
3-4 tbsp blackberry coulis

1. Preheat the oven to 350 F. Line your cupcake mold with paper liners.

2. In a small bowl, mix together the flour, baking powder, salt and set aside. In the bowl of an electric mixer, cream together butter and sugar until light and fluffy. Add in the eggs one at a time and mix again, remembering to scrape down the sides of the bowl.

3. In another bowl, whisk together the milk and blackberry coulis. Add half of the dry ingredients to the bowl of the mixer and mix on low speed until just combined. Pour in the blackberry coulis-milk mixture. Mix in the remaining dry ingredients until just incorporated.

4. Divide the batter evenly in your cupcake pan. Bake 12-15 mins (10-11 for mini cupcakes). Allow to cool in the pan for 15 mins. Transfer to a wire rack to cool completely.

5. To make the frosting, combine the cream cheese, confectioners' sugar and blackberry coulis in the bowl of a stand mixture fitted with the paddle attachment. Mix on medium speed until smooth and well-blended. Frost the cooled cupcakes as desired, then pop one into your gaping maw. Swoon. Grab another.

To make the Blackberry Coulis: Take 6 oz blackberries, 2 tbsp sugar, 1/4 tsp vanilla and 1/4 cup water. Bring to a boil, then simmer for 5 mins. Once cool, puree in a blender. Then strain to remove the seeds. Makes 1 cup.