Cranberry-Blueberry Cupcakes with Fresh Lemon Buttercream

This cute little cupcake is similar to the last cupcake posted in some ways, but also has its own unique quirks.  When I opened my refrigerator today I was reminded I had some fruit leftover from other cupcake orders.  Instead of letting perfectly good fruit go to waste, I decided to just put everything in a cupcake together and see what happened.  The cake part of this cupcake is essentially the same as the previous recipe, with a few additions and subtractions.  The tartness of the cranberries balances out the sweet and citrusy flavor of the lemon frosting.  I wasn't sure how this recipe was going to turn out, and I certainly didn't think it would be blog worthy, so I'm sorry I didn't take any pictures along the way.  I was pleasantly surprised when I tasted the end result of my concoction.  It is a light and fruity cake with a sweet and fresh tasting frosting!  Enjoy!    

Cranberry-Blueberry Cupcakes with Fresh Lemon Buttercream 

1 cup butter, softened

3 1/4 cups sugar, divided

3 eggs

3 1/2 cups cake flour

1/4 cup corn starch

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 cup sour cream

1 cup buttermilk

12 oz fresh cranberries

1 cup fresh blueberries + 1 T cake flour

2 cups water

Frosting:

2 cups butter, softened

2 tsp lemon extract

2 T lemon zest

5 T half and half

6-8 cups powdered sugar

1. Preheat oven to 350 degrees and line muffin pan with cupcake liners.

2.  Combine 2 cups water, 1 cup sugar, and 12 oz cranberries in medium sauce pan and bring to a boil.  Boil until cranberries begin to burst.

3.  Strain cranberries and toss with 1/4 cup sugar.  Set aside to cool.

4.  Beat butter and 2 cups sugar until light and fluffy.

5.  On low speed, add eggs one at a time, being sure to let fully incorporate before adding the next.

6.  In a separate bowl, whisk together cake flour, corn starch, baking soda, baking powder, and salt together

7.  Add about 1/3 dry ingredients to the sugar mixture, then buttermilk, then 1/3 dry ingredients, sour cream, then final 1/3 dry ingredients.  Make sure to let the ingredients fully combine before adding the next.

8.  In another bowl, lightly toss blueberries with 1 T cake flour, then fold blueberries and cooled cranberries into batter.

10.  Fill cupcake liners about 3/4 full and bake for 16-22 minutes, or until toothpick inserted in center comes out clean.

11.  To make frosting:  beat butter and lemon extract until light and fluffy, add lemon zest; beat until combined.  Add half and half, and powdered sugar (a couple of cups at a time) until desired consistency is reached.

12.  Pipe onto cooled cupcakes.