Spawn Of Crazy Cupcakes

Inspired by a recipe in my new Crazy Cupcake book, I made blackberry cupcakes with vanilla frosting.Go ahead, marvel at it's inner beauty. Envy it's elegant beret of vanilla frosting bejeweled with lavender sugar.
The tower of yumminess.

I give you.... (wait for it) ..... the recipe:

Blackberry Cupcakes

1/2 cup (one stick) unsalted butter (room temperature)
1 cup granulated sugar
2 large eggs (separated and at room temperature)
1 teaspoon vanilla extract
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/8 teaspoon cream of tartar
1 cup fresh (or frozen) blackberries

**Preheat the oven to 350 degrees F.
**Beat butter with an electric mixer on medium speed until soft, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Add the egg yolks one at a time, beating after each addition. Add the vanilla and beat until combined.
**In a separate bowl combine the flour, baking powder, and salt.
**With the mixer on low speed, alternately add the flour mixture and milk until combined.
**In a small bowl with clean beaters beat the egg whites on high speed until foamy. Add the cream of tartar and continue beating until stiff peaks form. With a rubber spatula, stir a little of the whites into the batter to lighten it, then fold the remaining whites until combined. Do not overmix.
**Fill the cupcake liners three-quarters full. Bake about 15 - 20 minutes. Cool cupcakes in the pan.

Vanilla Frosting

3 cups confectioners' sugar
1/2 cup (one stick) unsalted butter (room temperature)
2 teaspoons vanilla extract
2 tablespoons milk

**Gradually add the sugar to the softened butter and cream together with an electric mixer.
**Stir in the vanilla and milk. Beat until smooth and of spreading consistency. Add a little more milk or sugar as needed.