Vanilla Cream Cheese Cupcakes with Blackberry Lemon Buttercream
Prep time
Cook time
Total time
Makes: 36 full-size or 60 mini cupcakes
  • 4 cups all-purpose flour
  • 4 tsps baking powder
  • 1 tsp kosher salt
  • 1 8-ounce package cream cheese, at room temperature
  • 1 cup unsalted butter, at room temperature
  • 2½ cups granulated sugar
  • ¼ cup Mexican vanilla extract
  • 4 large eggs, at room temperature
  • ½ cup avocado oil (or other light cooking oil)
  • ½ cup whole milk
  • one recipe Blackberry Lemon Buttercream (below)
  • fresh berries, for garnish
  1. Preheat oven to 350F. Prepare cupcake batter as outlined here.
  2. Pour batter into lined muffin tins. For full-size muffins, bake 20-25 mins, or until an inserted toothpick comes out clean. For mini muffins, bake for 12-15 mins.
  3. Let cool completely before frosting with prepared buttercream and garnishing with fresh berries. Enjoy!
Recipe by the pig & quill at