Instructions:

1. Prepare the frosting first to allow to chill until ready to use. Place in a food processor with a metal blade:
• 8 oz blackberries, frozen , and thawed
2. Pulse until blackberries are puréed and smooth.
3. Place a fine mesh strainer over a bowl and pour blackberry purée into the strainer.
4. Using a rubber spatula, press the blackberry purée into the mesh. The juice will accumulate underneath the mesh, leaving the seeds on top. Use the rubber spatula to scrape the bottom of the mesh so the juice will fall into the bowl.
5. Continue pressing the blackberries and repeat step 4 until all of the juice is collected into the bowl, leaving mostly the seeds behind.
6. In the bowl of a stand mixer with whisk attachment, whisk together until smooth and fluffy:
• 14 oz cream cheese , softened
• 8 oz butter, unsalted , softened
7. Whisk in until fully incorporated:
• ¹/₂ cup honey
• 2 TBS amaretto
8. Slowly whisk in the strained blackberry purée and whip until completely mixed in together.
9. Transfer frosting to a pastry bag and refrigerate until ready to use. Clean bowl & whisk to prepare the cupcakes.
10. Preheat oven to 325ºF and line two 24-cup mini muffin pans with liners.
11. In a small pot over low heat combine:
• ³/₄ cup honey
• 8 oz blackberries, frozen , and thawed
12. Heat mixture until honey is softened, about 5 minutes.
13. Remove from heat and using an immersion blender, purée blackberries with the honey.
14. In a medium-sized bowl, whisk together:
• 1 ³/₄ cup all-purpose flour
• ¹/₂ tsp baking soda
• 1 tsp baking powder
• ¹/₈ tsp salt
15. In a stand mixer with a whisk attachment, whisk together until fluffy:
• ¹/₂ cup butter, unsalted , softened
• 2 TBS amaretto
• ¹/₂ tsp vanilla extract
16. Whip into the butter, one at a time:
• 3 eggs, large
17. Alternate adding in the flour mixture with the blackberry mixture, until just combined, scraping down sides of the bowl between mixes.
18. Divide batter evenly into prepared muffin pans. Bake until edges of the cupcakes are lightly golden, 17-20 mins.
19. Cool cupcakes completely prior to frosting with chilled frosting.
20. Top each cupcake with 1 blackberry using:
• 8 oz blackberries, fresh
21. Refrigerate cupcakes until ready to serve.