Luscious Lime Cupcakes with Blackberry Buttercream

Preheat oven to 350 degrees F. Line 2 muffin pans with cupcake liners. Whip the butter in a bowl with the stand mixer until light and fluffy. Next, whip it together with the sugar for 1-2 minutes. Add in the eggs, one at a time and then the vanilla. Scrape down the bowl. In a separate bowl, combine the remaining dry ingredients. Add a third of the dry ingredients to the wet ingredients and mix. Add in a third of the milk. Keep alternating between the two until the ingredients are finished, scraping down the bowl as needed. Try not to over mix. Finally, add the in the lime juice and zest. Fill each cupcake holder ? of the way and bake for 18-20 minutes or until the toothpick comes out clean. Let cool. For the Buttercream: First make the blackberry jam. In a small saucepan bring to a boil the water, lime zest, sugar, and blackberries. Reduce to a simmer and cook for 15 minutes, stirring occasionally. Run through a fine sieve and allow to cool before using. When ready, whip together the butter for 8 minutes on medium speed using a stand mixer. Continue to whip after adding the powdered sugar, milk, salt, and vanilla. Lastly, add in the jam and whip until the mixture is fluffy. Frost the cooled cupcakes.