Cupcakes:
Preheat the oven to 350° F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.
In a medium sized bowl, stir together the flours, baking powder, salt, and lemon zest until thoroughly combined. Set aside.
In a large bowl whisk butter, maple syrup, eggs, vanilla and coconut cream together until smooth.
Add the flour mix into the butter mix and stir until *just* combined; do not over mix. The batter will be very thick like pudding.
Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Frosting:
In a mixing bowl, combine everything except the blackberry puree
Blend with an electric mixer or hand mixer on medium until well combined
Drop in blackberry puree by tablespoons while mixing on high.
Mix until whipped together
Put into a piping bag and top cupcakes.
Add a single blackberry to frosting.
Store in refrigerator covered for up to 2-3 days
Blackberry puree:
Add all ingredients to blender and puree.
Add to a small saucepan and simmer for 8-10 minutes until thickens
Remove from heat and let cool before using.
Store extra covered in refrigerator up to 1 week.