Blackberry Cupcakes
User Reviews
5
Blackberry Cupcakes
Description
This recipe produces tender cupcakes balanced between sweetness and subtle tartness from finely chopped blackberries. The wet ingredients of milk, oil, eggs, and vanilla are mixed separately before combining with dry ingredients like flour and baking powder, creating a light crumb. Careful folding of blackberries prevents overmixing, which could toughen the cake. The cupcakes bake quickly, developing a fine crumb and moist interior.
The accompanying blackberry buttercream frosting is made by whipping softened butter until light, then gradually incorporating powdered sugar and blackberry jam for flavor and color. Vanilla extract enhances the overall taste. These frosted cupcakes serve well at celebrations or as a fruity dessert, with the jam offering a pleasant berry note in each bite.
Use whole milk for moistness, and seedless jam for smoother buttercream without clogging piping tips. Properly measuring ingredients and not overmixing ensures tender cupcakes. Cooling completely before frosting is essential for ideal texture and appearance.
Ingredients
For the Cupcakes
- ½ cup milk whole
- ½ cup vegetable oil
- 2 egg large
- 1 teaspoon vanilla extract pure
- 1 cup granulated sugar
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup blackberries finely chopped
For the Blackberry Buttercream
- 1 stick ½ cup butter, softened
- 2 ¼ cups powdered sugar
- ¼ cup blackberry jam or preserves
- 1 teaspoon vanilla extract pure
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.
Notes
- Milk improves cupcake moistness; whole milk is used but alternatives are fine.
- Vegetable oil adds richness and keeps the cake soft.
- Use seedless blackberry jam in frosting to avoid clogging piping tips.
- Fold chopped blackberries gently to prevent toughening the batter.
- Ensure butter is fully softened before making buttercream to avoid lumps.
- Spoon and level flour when measuring to avoid dry cupcakes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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