Prepare to be enchanted by the sheer beauty and exquisite taste of these homemade blackberry cupcakes, arguably some of the prettiest and most delightful treats you’ll ever bake. Each cupcake is a miniature work of art, featuring a tender, vanilla-infused crumb generously dotted with succulent fresh blackberries. The visual appeal is heightened by a striking purple frosting, achieved by infusing creamy buttercream with rich blackberry jam. This careful balance of sweet and subtly tart notes from the fresh berries creates a uniquely irresistible flavor profile. It’s a dessert that often converts even those who claim not to have a sweet tooth, offering a refreshing departure from overly sugary confections. Perfect for summer gatherings, special occasions, or simply a treat for yourself, these blackberry cupcakes promise a memorable culinary experience.
Why You’ll Adore These Fresh Blackberry Cupcakes
During peak berry season, the allure of crafting a batch of these luscious blackberry cupcakes becomes simply irresistible. This recipe transforms simple ingredients into an extraordinary dessert, highlighting the natural goodness of fresh blackberries. The foundation is a wonderfully fluffy, homemade vanilla cupcake base, incredibly straightforward to prepare, which then gets lovingly folded with bright, juicy blackberries. The accompanying buttercream is equally effortless to create, combining classic ingredients like butter, powdered sugar, and vanilla, with the delightful addition of blackberry jam. This jam not only imparts a vibrant purple hue but also deepens the berry flavor in the frosting. The result is a harmonious blend of textures and tastes, making these cupcakes undeniably delicious and a true crowd-pleaser.
Decorating Tip for Stunning Presentation
For an extra touch of elegance and a burst of fresh flavor, I love to adorn each frosted cupcake with a single, plump fresh blackberry. This simple garnish not only enhances the visual appeal but also provides a delightful textural contrast. However, a crucial tip for maintaining their pristine appearance is to wait until just before serving to add these fresh berries. Blackberries, like many fruits, release their juices over time, and if left on the frosting for too long, these juices can begin to run down, potentially staining the buttercream and diminishing the neat finish. By adding them last minute, you ensure each cupcake looks as perfect as it tastes.
Irresistible Blackberry Cupcakes Recipe
These delightful blackberry cupcakes are an absolute must-try, especially during the vibrant summer months. Featuring a light and fluffy cupcake base infused with the sweet tang of fresh blackberries, crowned with a lusciously smooth buttercream frosting, generously spiked with blackberry jam, they offer a burst of fruity flavor in every bite. They are perfectly balanced, offering just the right amount of sweetness with a hint of tartness from the berries, making them a refreshing and indulgent treat for any occasion.
25 minutes
15 minutes
40 minutes
12 cupcakes
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
Equipment
- Kitchen Scale (optional, for precise measurements)
- 12-count Cupcake Tin
- Stand Mixer (or a hand mixer for the frosting)
- Piping Tip Set (for decorative frosting, optional)
Instructions
For the Cupcakes
Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Line a standard 12-count cupcake tin with paper liners. This step ensures easy release and keeps your cupcakes looking neat. Set the prepared tin aside.
Combine Wet Ingredients: In a large mixing bowl, gently whisk together the ½ cup of whole milk, ½ cup of melted unsalted butter, 2 large eggs, and 1 teaspoon of pure vanilla extract until well combined and smooth. This forms the liquid base of your cupcake batter.
Add Sugar: Incorporate 1 cup of granulated sugar into the wet mixture. Whisk thoroughly until the sugar is fully dissolved and the mixture is light and uniform. This contributes to the sweetness and tender texture of the cupcakes.
Introduce Dry Ingredients: Add 1½ cups of all-purpose flour and 1 teaspoon of baking powder to the bowl. Mix gently until just combined. The key here is not to overmix; overmixing can lead to tough, dry cupcakes. A few small lumps are perfectly fine.
Fold in Blackberries: Carefully add ½ cup of finely chopped blackberries to the batter. Using a spatula, gently fold the berries into the mixture until they are evenly distributed. Again, avoid overmixing to maintain the light texture of the cupcakes and prevent the berries from breaking down too much.
Fill Cupcake Liners: Divide the prepared cake batter evenly among the 12 cupcake liners in your tin. Each well should be filled with approximately ¼ cup of batter. Avoid overfilling, as this can cause the cupcakes to overflow and create undesirable “muffin tops,” making them difficult to frost neatly.
Bake to Perfection: Bake the cupcakes for 15-17 minutes. You’ll know they are done when a toothpick inserted into the center of a cupcake comes out clean, with no wet batter attached. This indicates a fully baked and moist cupcake.
Cool Completely: Once baked, remove the cupcakes from the oven and transfer them to a wire rack to cool completely. It’s crucial for them to be entirely cool before you begin frosting, otherwise, your beautiful buttercream will melt and slide right off.
For the Blackberry Buttercream
Cream the Butter: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat ½ cup of unsalted butter that has been softened to room temperature. Beat on medium speed for about 30 seconds, or until the butter appears lightened in color and texture. This aeration is key for fluffy frosting.
Gradually Add Powdered Sugar: With the mixer set to low speed, slowly begin adding 2¼ cups of powdered sugar, one cup at a time. This prevents a cloud of sugar from engulfing your kitchen. Mix until each addition is just incorporated before adding more.
Infuse with Flavor: Once all the powdered sugar has been fully incorporated, add ¼ cup of blackberry jam or preserves and 1 teaspoon of pure vanilla extract. These ingredients will give your buttercream its signature flavor and beautiful color.
Achieve Fluffy Buttercream: Increase the mixer speed to medium-high and beat the frosting for 1-2 minutes. Continue beating until the buttercream becomes wonderfully light, airy, and fluffy, ready for piping. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly.
Frost Your Cupcakes: Transfer the prepared blackberry buttercream to a piping bag fitted with your desired piping tip. Frost the completely cooled cupcakes with your preferred design. Get creative, or simply swirl it on for a classic look!
Notes & Expert Tips
*While you can technically use frozen blackberries for the cupcakes, it can be a bit more challenging. If opting for frozen, you have two main methods: either thaw and rinse the berries thoroughly, then pat them completely dry to remove any excess moisture before chopping, or gently pulse them (while still frozen) in a food processor until they break into rough, small pieces. Be careful not to over-process into a puree. Fresh berries are always recommended for the best texture and ease of use.
**For the blackberry jam or preserves in your buttercream, I highly recommend using a seedless variety. The small seeds, while natural, can easily clog your piping tip, making the frosting process frustrating. If you only have jam with seeds, you can strain it through a fine-mesh sieve to remove the seeds before incorporating it into your frosting.
General Baking Tips for Success:
- Accurate Measuring: For the most precise and consistent results, always spoon your flour into the measuring cup and then level it off with a straight edge. If you have one, using a kitchen scale for dry ingredients (like flour and sugar) is even better for accuracy.
- Prevent Sticking: Ensure your cupcake tin is generously sprayed with non-stick cooking spray, even if you are using paper liners. This provides an extra layer of protection against sticking.
- Mindful Mixing: As mentioned in the instructions, resist the urge to overmix your cupcake batter. Mix just until the dry ingredients are incorporated and no large lumps remain. Overmixing develops gluten too much, leading to dense, dry, and chewy cupcakes.
- Perfectly Filled Wells: Avoid overfilling the wells of the cupcake tin. Each should be about two-thirds full, or roughly ¼ cup of batter. Overfilling results in “muffin tops” that can be difficult to frost evenly and may stick to the top of the tin.
- Patience with Cooling: It’s critical that your cupcakes are completely cool before you attempt to frost them. Warm cupcakes will cause the buttercream to melt, slide off, and create a messy presentation. Allow ample cooling time on a wire rack.
Serving and Storage:
Blackberry cupcakes are a delightful treat on their own, perhaps with a cup of tea or coffee. For a truly special presentation, garnish with a fresh blackberry and a sprig of mint just before serving. They also pair wonderfully with a scoop of vanilla bean ice cream for an extra indulgent dessert.
To keep your blackberry cupcakes fresh, store them in an airtight container in the refrigerator for up to 2 days. If you’re planning ahead, these cupcakes freeze beautifully. Place them in an airtight container or freezer bag, and they will keep well in the freezer for up to 3 months. When ready to enjoy, let them thaw overnight in the refrigerator, then bring to room temperature before serving for the best flavor and texture.
Calories from Fat 153
Becky Hardin
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Frequently Asked Questions About Blackberry Cupcakes
Here are some common questions and helpful answers to ensure your blackberry cupcake baking experience is a complete success!
- Can I use frozen blackberries in the batter? Yes, you can, but with a few caveats. If using frozen berries, it’s best to thaw them first, rinse them gently, and then pat them thoroughly dry with paper towels to remove excess moisture. This prevents the extra water from affecting your batter’s consistency and potentially sinking to the bottom of the cupcakes. Alternatively, you can pulse them gently in a food processor while still frozen to break them into smaller pieces, but again, avoid over-processing.
- What if I don’t have fresh blackberries? Can I use jam for the batter? While blackberry jam is fantastic for the frosting, I don’t recommend using it directly in the cupcake batter as a substitute for fresh or frozen berries. The texture and moisture content are very different, and it would likely result in a much denser, sweeter cupcake with less of that fresh fruit burst.
- My frosting seems too thick/thin. How can I fix it? Buttercream consistency can be tricky and might vary based on your environment (humidity, temperature). If your frosting is too thick, add a very small amount (1 tablespoon at a time) of milk or cream, beating until you reach the desired consistency. If it’s too thin, add more powdered sugar, a tablespoon at a time, until it thickens up.
- How do I get a vibrant purple color in my frosting? The blackberry jam naturally provides a beautiful purplish hue. The amount specified in the recipe should give a lovely, natural color. For an even more intense purple, you can add a tiny drop of purple food coloring, but be mindful as a little goes a long way.
- Can I make these cupcakes ahead of time? Absolutely! The cupcakes can be baked a day in advance and stored in an airtight container at room temperature. The buttercream can also be made a day or two in advance and stored in the refrigerator; just let it come to room temperature and re-whip it for a minute or two before frosting. For best results, frost the cupcakes closer to serving time.
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