Make the Strawberry puree

Add diced strawberries, lemon juice, and sugar to a medium pot and bring to a boil

Reduce heat to med-low and cook for 10 minutes, stirring every couple of minutes. There should still be some small chunks of strawberry. Remove from heat and allow to cool

Make the Blackberry puree

Add blackberries lemon juice, and sugar to a medium pot and bring to a boil

Reduce to med heat and cook for 10 minutes, stirring every couple of minutes. There should sill be chunks of blackberries. Remove from heat and allow to cool

CUPCAKES

Preheat your oven to 350°F and grease a muffin pan or using paper liners

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In the bowl of a stand mixer with the paddle attachment or using an electric mixer, beat the sugar, butter, and vegetable oil, vanilla together until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.

Fold in the pureed strawberries

Add the cupcake batter to each muffin tin, only filling about 3/4 of the way to the top

Bake in the preheated oven for 16-18 minutes or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool on a wire rack for 30 minutes

BLACKBERRY FROSTING

In a large bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.

If the frosting is too thick, add heavy cream or milk 1 tablespoon at a time until the desired consistency is reached.

Stir in the blackberry puree