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Lemon Blackberry Cupcakes

Ingredients

• Cupcake:
• 3/4 cup almond flour
• 1/3 cup + 3 tablespoons tapioca flour
• 1/4 cup coconut flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• Zest from one organic lemon about 1 tablespoon
• ½ cup 1 stick grass fed unsalted butter, melted and cooled
• 3/4 cup maple syrup
• 2 large eggs at room temperature
• 1 teaspoons pure vanilla extract
• ½ cup coconut cream
• Frosting:
• 1 cup unsalted butter room temperature
• 1/2 cup raw honey
• 2 Tsp vanilla
• 4 Tbsp tapioca flour or arrowroot flour
• 4 Tbsp coconut flour
• 2-3 tablespoons blackberry puree {see below for recipe or use blackberry jam}
• 1/4 tsp sea salt
• Topping:
• 12 blackberries
• Blackberry puree:
• 1/4 cup of fresh or frozen blackberries
• 2 tablespoons honey
• 1/2 teaspoon fresh lemon juice

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