Servings
Font
Back
0 from 18 votes

Blackberry Cupcakes

Capture the essence of summer with these juicy and delicious Blackberry Cupcakes. They're the perfect treat for a warm summer’s day. 

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 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

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 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

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

% 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.