Purple Velvet Cupcakes with Blackberry Buttercream

Ingredients

For the Cupcakes:

For the Blackberry Buttercream Frosting:

Instructions

For the Cupcakes:

Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract.
Gradually add the wet ingredients to the dry mixture, stirring until just combined.
Add purple food coloring, mixing until you achieve your preferred shade.
Fill each cupcake liner about two-thirds full with batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting.

For the Blackberry Buttercream Frosting:

In a small saucepan, cook the blackberries over medium heat until they soften and release their juices. Mash into a puree and strain to remove seeds, if desired. Allow the puree to cool completely.
In a mixing bowl, beat the softened butter until light and fluffy.
Gradually add the sifted powdered sugar, beating until the mixture is smooth and airy.
Stir in the cooled blackberry puree and vanilla extract until fully incorporated.
In a separate bowl, whip the heavy cream to stiff peaks.
Gently fold the whipped cream into the buttercream mixture, ensuring a smooth, creamy consistency.