Vanilla Cream Cheese Cupcakes With Black Raspberry Buttercream From Fruitful Recipe

Ingredients

• For the Vanilla Cream Cheese Cupcakes:
• 4 cups (570g) all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 (8 ounce; 230g) package cream cheese, at room temperature
• 1 cup (225g) unsalted butter, at room temperature
• 2 1/2 cups (500g) granulated sugar
• 1/4 cup (60 ml) pure vanilla extract
• 4 large eggs, at room temperature
• 1/2 cup (120 ml) canola oil
• 1/2 cup (120 ml) whole milk
• For the Black Raspberry Buttercream:
• 3/4 cup (90g) ripe black raspberries, plus 24 more, for garnish
• 3/4 teaspoon finely grated lemon zest
• 3/4 cup (170g) unsalted butter, cubed and at room temperature
• 6 cups (680g) confectioner's sugar, divided
• 3 to 6 tablespoons heavy whipping cream, as needed

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