Vanilla Cupcakes with Lemon Filling & Blackberry Cream

For the cake:
Preheat oven to 350F. Combine flours and set aside.

Cream butter, slowly add sugar and beat until very light and fluffy (about 3 minutes). Add 4 eggs, one at a time. Add the flours alternating with milk and vanilla. Beat until just incorporated. Spoon into cupcake liners. Bake at 350F for 20-25 minutes. Cool before filling and frosting.

For the lemon curd filling:
In a medium saucepan, whisk together lemon juice, sugar, and eggs. Stir in butter and cook over low heat, whisking frequently, until the surface is thick enough to hold marks of the whisk moving across the surface and the first bubble appears on surface, 10-12 minutes. Add cornstarch as necessary to reach a thicker consistency. Chill in the fridge for at least 1 hour.

For the frosting:
Beat cream cheese, sugar, salt, and vanilla until smooth. Whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture. Fold in blackberries.

When all components are ready, cut a hole in the top of the cupcakes and fill with lemon filling (you can use a piping bag and tip for this) then top the cupcakes with frosting and serve.