Blackberry Cupcakes Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
40 mins
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Servings
12 cupcakes
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Calories
387 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Blackberry Cupcakes Recipe
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These blackberry cupcakes are perfect for summer. Fluffy cupcakes topped with a blackberry buttercream are so fruity, sweet, and fun!
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Ingredients
For the Cupcakes
- ½ cup whole milk
- ½ cup unsalted butter melted (1 stick)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup finely chopped blackberries
For the Blackberry Buttercream
- ½ cup unsalted butter room temperature (1 stick)
- 2¼ cups powdered sugar
- ¼ cup blackberry jam or preserves
- 1 teaspoon pure vanilla extract
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Instructions
For the Cupcakes
- Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
- In a large bowl, whisk the milk, butter, eggs, and vanilla together.
- Add the sugar and whisk to combine.
- Add the flour and baking powder. Mix just until no large lumps remain.
- 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.
- Divide the cake batter between the muffin tins, filling each one with about ¼ cup of batter.
- Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and cool completely before frosting.
For the Blackberry Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until lightened, about 30 seconds.
- With the mixer on low speed, slowly add the powdered sugar.
- Once all of the powdered sugar has been incorporated, add the blackberry jam and vanilla extract.
- Turn the mixer to medium-high speed and beat until the frosting is light and fluffy, about 1-2 minutes.
- Transfer the buttercream to a piping bag and frost the cooled cupcakes as desired.
Notes
- Storage: Store blackberry cupcakes in an airtight container in the refrigerator for up to 2 days. Freeze cupcakes and buttercream separately for up to 3 months.
- Make sure to spoon and level your ingredients into the measuring cup for the most accurate results.
- Generously spray your cupcake tin or line it with paper liners for easy release.
- Don’t overmix the cupcake batter, or you could end up with dry, dense cupcakes. Only mix until there are no lumps in the batter.
- Don't overfill the wells of the cupcake tin or you will end up with "muffin tops" on your cupcakes, and they will be more difficult to frost.
- Allow the cupcakes to cool completely before frosting; otherwise, the frosting will melt off.
Nutrition Information
Show Details
Serving
1cupcake
Calories
387kcal
(19%)
Carbohydrates
57g
(19%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
56mg
(2%)
Potassium
65mg
(2%)
Fiber
1g
(4%)
Sugar
43g
(86%)
Vitamin A
547IU
(11%)
Vitamin C
2mg
(2%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 387kcal | 19% |
| Carbohydrates | 57g | 19% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 56mg | 2% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 547IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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