Preheat oven to 350 F.

In a small bowl, mix fresh chopped blackberries and blackberry preserves. Set aside.

In a medium bowl using a mixer, beat sugar and butter until light and fluffy. Beat in eggs and vanilla until well incorporated. Set aside.

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

Add dry ingredients to wet in increments until fully incorporated (the batter will be thick)

Add milk, lemon zest and juice and mix until combined (don't over mix)

Fold in blackberry mixture.

Pour into cupcake liners 2/3 full and bake for 18-20 minutes.

For the frosting, seep 3 black tea bags in the 1/4 cup of boiling water. After it has cooled, squeeze the water from the tea bags into a large bowl.

Add butter and slowly beat until creamy and smooth.

Slowly add sugar and once combined beat on medium-high for 1 minute until light and fluffy.

For blackberry sugar pulse sugar with one fresh blackberry in a food processor until desired color. Add another blackberry if needed.

Frost cupcakes and garnish.

Devour maniacally.