Lemon Cupcakes with Blackberry Buttercream

Lemon Cupcakes:

1 (15.25 oz) box Lemon Cake Mix

1 small box (3.4 oz) vanilla instant pudding mix
4 eggs
1/2 cup vegetable oil
1 cup milk
1 cup sour cream

Blackberry Buttercream:

1 cup butter, softened to room temp
1 tsp vanilla
¼ tsp salt
½ cup seedless blackberry jam (I used seeded)
4 cups powdered sugar

 blackberries for garnish

Instructions
1.  Preheat oven to 350℉.  Line cupcake tins with 24 paper liners. (I got 30)

2. In a large mixing bowl, combine cake mix and pudding.

3. Add eggs and beat until smooth.

4. Add water, oil, sour cream mix until combined.

5. Fill cupcake tins 2/3 of the way full with batter.  Bake for 15-20 minutes, or until an inserted toothpick comes out clean.

6. Let the cupcakes cool completely.

7. For the frosting, beat all ingredients together until light and fluffy.
Pipe onto cooled cupcakes and top with a fresh blackberry.

adapted from Six Sister's Stuff