Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1.5 tsp (7g) baking powder
  • 0.25 tsp (1.5g) salt
  • 0.5 cup (115g) unsalted butter, softened
  • 1 large (50g) egg, room temperature
  • 0.5 cup (120ml) whole milk, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 1 cup fresh berries
  • 1 squeeze lemon juice
  • 1 cup (225g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 0.25 cup (60ml) berry reduction
  • 1 tsp (5ml) vanilla extract
  • 1 pinch (0.5g) salt

Instructions:

  1. Place 1 cup of fresh berries in a small saucepan with a squeeze of lemon. Simmer over medium heat for 5–8 minutes, mashing the fruit with a fork, until the mixture thickens and reduces by half. Press the mixture through a fine-mesh strainer to remove seeds and let it cool completely.
  2. Preheat your oven to 350°F (175°C). In one large bowl, cream together the softened butter and sugar until the mixture looks pale and fluffy (about 2 minutes). Beat in the egg and vanilla extract.
  3. Gradually stir in the flour, baking powder, and salt, alternating with the milk, until the batter is smooth. Stop mixing as soon as you see no more streaks of flour.
  4. Divide the batter evenly among 12 lined cupcake slots, filling each about 2/3 full. Bake for 18–22 minutes until the tops spring back and a toothpick comes out clean. Let them cool completely on a wire rack.
  5. Beat the softened butter until creamy. Gradually add powdered sugar one cup at a time on low speed, then beat in the berry reduction, vanilla extract, and salt until smooth and fluffy.