Vanilla Berry Cupcakes with Lemon Cream Cheese Frosting

For the cupcakes:

Preheat your oven to 350 degrees (F).

Sift the flour and baking powder into a medium sized bowl and set aside.

In a large bowl, cream the sugar and butter. Add the vanilla bean seeds and continue to cream another minute or so. Add the vanilla extract and combine. Next, beat the eggs into the mixture one at a time, combining well after each addition. Alternately add the flour mixture and milk into the creamed mixture until just combined. Gently fold in the raspberries and blueberries. Scoop the batter, evenly, into 2 pre-lined cupcake pans. Bake for 18-22 minutes. Then remove from the oven and allow to cool before frosting.

For the frosting:

Mix the butter and cream cheese together until creamy. Add the vanilla, lemon zest, and lemon juice and combine. Mix in the powdered sugar, a little at a time, then add the milk. Pipe or spread frosting onto cooled cupcakes. Refrigerate any left over frosting.

Enjoy!