Blackberry Cupcakes
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5.0
18 reviews
Excellent
Blackberry Cupcakes
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Capture the essence of summer with these juicy and delicious Blackberry Cupcakes. They're the perfect treat for a warm summer’s day.
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Ingredients
For the Cupcakes
- ½ cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ cup finely chopped blackberries
For the Blackberry Buttercream
- 1 stick ½ cup butter, softened
- 2 ¼ cups powdered sugar
- ¼ cup blackberry jam or preserves
- 1 teaspoon pure vanilla extract
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Instructions
- For the Cupcakes 1. Preheat your oven to 350F and line 12 muffin tins with paper liners.
- 2. In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
- 3. Add the sugar and whisk to combine.
- 4. Next, add the flour and baking powder. Mix just until no large lumps remain.
- 5. Add the chopped blackberries and gently fold them into the cake batter– try not to overmix the batter! Mix just until the berries are incorporated.
- 6. Divide the cake batter between the muffin tins, filling each one with about ¼ cup of batter.
- 7. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- 8. Remove the cupcakes to a wire rack and cool completely before frosting. For the Blackberry Buttercream 1. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is lightened-- about 30 seconds.
- 2. With the mixer on low speed, slowly add the powdered sugar.
- 3. Once all of the powdered sugar has been incorporated, add the blackberry jam and vanilla extract.
- 4. Turn the mixer to medium-high speed and beat for 1-2 minutes, or until the frosting is light and fluffy.
- 5. Transfer the buttercream to a piping bag and frost the cooled cupcakes as desired.
- 6. Store any leftover cupcakes in an airtight container in the fridge for up to two days.
Equipments used:
Notes
- Milk keeps the cupcakes moist so they don’t dry out. I’m using whole milk, but use whatever you have on hand.
- Vegetable oil adds richness to the cupcakes.
- Eggs hold the cake batter together so they aren’t too crumbly.
- Vanilla enhances the sweetness of the sugar and the flavor of the blackberries.
- Granulated sugar sweetens the cupcakes.
- Flour gives the cupcakes structure-- make sure to spoon and level your measuring cup as adding too much flavor can result in dry cupcakes.
- Baking powder helps the cupcakes rise so they stay light and fluffy.
- Chopped blackberries enhance the blackberry flavor and add delicious texture to the cupcakes.
- Butter gives the frosting structure– make sure it’s fully softened you don’t end up with lumpy buttercream.
- Powdered sugar sweetens the frosting-- feel free to add a bit more or a bit less to achieve your desired icing consistency.
- Blackberry jam adds delicious flavor and beautiful color to the buttercream. I prefer seedless because the seeds can clog the piping tip.
- I use this Wilton muffin pan (not an affiliate link):
Nutrition Information
Show Details
Serving
1g
Calories
328kcal
(16%)
Carbohydrates
56g
(19%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
9g
Cholesterol
32mg
(11%)
Sodium
61mg
(3%)
Fiber
1g
(4%)
Sugar
42g
(84%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 328kcal | 16% |
| Carbohydrates | 56g | 19% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 32mg | 11% |
| Sodium | 61mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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