Huckleberry Cupcakes

Make the compote: In a small saucepan, combine huckleberries, sugar, and lemon juice over medium heat. Stir occasionally until berries begin to break down, about 5 minutes. Mix cornstarch with 1 tablespoon water, stir into berries. Cook 2 more minutes until thickened. Remove from heat and cool completely.

Preheat and prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Cream butter and sugar: In a large bowl using a stand mixer or hand mixer, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each. Mix in vanilla extract.

Alternate wet and dry: Add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined after each addition.

Fold in huckleberries: Toss the huckleberries with 1 tablespoon flour (to prevent sinking), then gently fold them into the batter using a spatula.

Bake: Divide batter evenly among prepared cups, filling each about 2/3 full. Bake for 20-24 minutes, until a toothpick inserted in the center comes out clean (avoiding the berries). Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the frosting: Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, beating on low then increasing to medium-high. Add 3 tablespoons of the cooled huckleberry compote and vanilla. Beat until fully incorporated and fluffy.

Frost and decorate: Pipe or spread the huckleberry frosting generously onto each cooled cupcake. Top with fresh huckleberries and a drizzle of remaining compote. Add a small mint leaf for color if desired.