Servings
Font
Back
Blackberry Cupcakes
5 from 12 votes

Blackberry Cupcakes

Blackberry Cupcakes combine moist cake made from milk, vegetable oil, eggs, sugar, and chopped blackberries with a smooth blackberry buttercream frosting. The batter is gently folded with fresh blackberries to add bursts of fruity flavor and texture, then baked until a toothpick comes out clean. The buttercream blends softened butter, powdered sugar, blackberry jam, and vanilla for a creamy, sweet topping that complements the cupcakes delicately.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12
Calories: 328 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. For the Cupcakes 1. Preheat your oven to 350F and line 12 muffin tins with paper liners.
  2. 2. In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
  3. 3. Add the sugar and whisk to combine.
  4. 4. Next, add the flour and baking powder. Mix just until no large lumps remain.
  5. 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. 6. Divide the cake batter between the muffin tins, filling each one with about ¼ cup of batter.
  7. 7. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
  8. 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.
  9. 2. With the mixer on low speed, slowly add the powdered sugar.
  10. 3. Once all of the powdered sugar has been incorporated, add the blackberry jam and vanilla extract.
  11. 4. Turn the mixer to medium-high speed and beat for 1-2 minutes, or until the frosting is light and fluffy.
  12. 5. Transfer the buttercream to a piping bag and frost the cooled cupcakes as desired.
  13. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 328

% 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.