Blackberry Cupcakes with Key Lime Cream Cheese Frosting

There have been a couple of times that I have had exactly 5 egg whites leftover in my fridge from making some sort of tart with pastry cream. It happened twice last month and this is one of the recipes that I made with the egg whites.
I saw these cupcakes awhile ago on Peabody's blog and they just looked too good to pass up. I printed the recipe and then tried to fit them in somewhere.
When I saw that blackberries were really cheap a couple of weeks ago, I decided that was the time. The same day someone asked me to bring something to a game night and these were the perfect thing.
I had to make some into mini cupcakes, so my kids could at least try them.
The flavor of the blackberry cupcake with the key lime frosting was perfect.
I also thought the color of the cupcakes was really pretty. Kindof a blueish-purpley color. Especially because it was colored that way naturally.
If you have egg whites hanging out in the fridge or want an excuse to buy blackberries, these cupcakes are the perfect excuse!

Blackberry Cupcakes with Key Lime Cream Cheese Frosting from Peabody
Blackberry Cupcakes
1 ½ cups all-purpose flour

1 cup cake flour (you can use all-purpose if you need)

2/3 cup blackberry puree (with the seeds removed)

1 TBSP. baking powder

1 tsp salt

½ cup unsalted butter, at room temperature

¼ cup vegetable oil

1 ½ cups granulated sugar

1 tsp vanilla extract

1 cup whole milk

5 egg whites

Sift together flours, baking powder and salt in a medium bowl; set aside.

In a mixing bowl (if using a stand mixer use the paddle attachment), cream butter and sugar until light and fluffy, about 3 minutes. Add vanilla extract and blackberry puree. Beat until incorporated.

In a liquid measuring cup, combing vegetable oil and milk. Add flour mixture and milk/oil mixture alternatively to the mixing bowl. Beating on low speed after each addition. Pour mixture into a large bowl. Scrape down to make sure you get all of the batter. Clean out bowl and switch to whisk attachment.

Beat egg whites until stiff peaks form. Fold 1/3 of the egg whites into the batter, to “lighten” the batter. Gently fold in the remaining egg whites.Grease and lightly flour muffin pans. Fill each cup half full.

Bake at 375 degrees for 18 to 20 minutes or until done. Cool on a wire rack. Frost with Key Lime Cream Cheese Frosting.

Key Lime Cream Cheese Frosting
8 ounces cream cheese, at room temperature

3 TBSP unsalted butter, at room temperature

1/3 cup key lime juice

1 tsp vanilla extract

2-4 cups powdered sugar (depending on the consistency you are going for)

Beat together the cream cheese and butter, about 2 minutes. Add key lime juice and vanilla while mixer is on low until fully incorporated.Add powdered sugar 1 cup at a time until you reach desired consistency.

For Mothers Day- Tea Sandwiches, Petit Fours, and Lemon Scones