Indulge in these delightful Blackberry Cupcakes, a perfect treat that brings the vibrant taste of fresh blackberries to a moist, tender cake. This recipe is incredibly useful for anyone looking to bake a show-stopping dessert that’s both beautiful and bursting with flavor, making it ideal for any occasion.
Key Ingredients for Blackberry Cupcakes
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- 1 1/2 cups fresh blackberries, lightly mashed
For the Blackberry Cream Cheese Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar, sifted
- 1/4 cup blackberry puree (from about 1/2 cup fresh blackberries, blended and strained)
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make Blackberry Cupcakes
Whip up these Blackberry Cupcakes with ease and enjoy a burst of fruity goodness! This recipe is designed for maximum deliciousness with minimal fuss, yielding incredibly moist and flavorful cupcakes topped with a luscious blackberry cream cheese frosting. The whole process takes approximately 45 minutes of active preparation and 20-25 minutes of baking.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in Blackberries: Gently fold in the lightly mashed fresh blackberries until evenly distributed throughout the batter. Small chunks of blackberry are great for texture and flavor!
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are thoroughly cooled before frosting.
For the Blackberry Cream Cheese Frosting:
- Cream Butter and Cream Cheese: In a large bowl, beat the softened butter and softened cream cheese with an electric mixer until smooth and creamy.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, about a cup at a time, beating on low speed until incorporated. Increase speed to medium-high and beat until light and fluffy.
- Incorporate Flavor: Mix in the blackberry puree, vanilla extract, and a pinch of salt until the frosting is smooth and has a lovely lavender hue.
- Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously using an offset spatula or a piping bag with your desired tip. Garnish with a fresh blackberry or a sprinkle of dried blackberry powder if desired.
Why You’ll Love This Blackberry Cupcakes
Get ready to fall head over heels for these Blackberry Cupcakes! Their main feature is the incredible moistness of the cake and the vibrant, natural sweetness and tartness from the fresh blackberries, creating a truly delightful flavor profile. Making these at home saves you money compared to buying specialty cupcakes from a bakery, and the homemade touch ensures superior quality and freshness. The star of the show, besides the gorgeous blackberry flavor infused into both the cake and frosting, is the creamy, tangy cream cheese frosting that perfectly balances the sweetness. If you loved our classic vanilla cupcakes but crave something with a bit more fruity zing, these are your next must-bake!
These stunning Blackberry Cupcakes are more than just a dessert; they’re an experience. The combination of tender cake and luscious frosting is a symphony of textures and tastes that will have everyone asking for seconds. Forget expensive store-bought treats; whip up a batch of these beauties and impress your friends and family with your baking prowess. So go ahead, gather your ingredients, and bring the magic of fresh blackberries to your kitchen. We’re confident you’ll adore every single bite!
Storing and Reheating Tips
- Storing: Once completely cooled, store unfrosted Blackberry Cupcakes in an airtight container at room temperature for up to 2 days. Frosted Blackberry Cupcakes are best stored in the refrigerator due to the cream cheese frosting. They will stay fresh in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: These cupcakes are best served at room temperature. If refrigerated, allow them to sit out for about 30 minutes before serving to soften the frosting and bring the cake to optimal temperature. They are not typically reheated in the traditional sense, as warming them could melt the frosting.
- Freezing: To freeze unfrosted cupcakes, wrap them tightly in plastic wrap and then in aluminum foil. Place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw them overnight in the refrigerator and then bring them to room temperature before frosting. Frosted cupcakes are generally not recommended for freezing as the frosting can become altered in texture upon thawing.
Final Thoughts
These Blackberry Cupcakes are a truly delicious way to enjoy the taste of summer. We encourage you to give this recipe a try and discover how simple and rewarding it is to create such a beautiful and flavorful treat at home. Happy baking!
Blackberry Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.1 cup unsalted butter, softened, 1 3/4 cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, at room temperature, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing on low speed until just combined. Do not overmix.2 cups all-purpose flour, 1 cup buttermilk, at room temperature
- Gently fold in the lightly mashed fresh blackberries until evenly distributed throughout the batter. Small chunks of blackberry are great for texture and flavor!1 1/2 cups fresh blackberries, lightly mashed
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are thoroughly cooled before frosting.
- In a large bowl, beat the softened butter and softened cream cheese with an electric mixer until smooth and creamy.1 cup unsalted butter, softened, 8 ounces cream cheese, softened
- Gradually add the sifted powdered sugar, about a cup at a time, beating on low speed until incorporated. Increase speed to medium-high and beat until light and fluffy.4 cups powdered sugar, sifted
- Mix in the blackberry puree, vanilla extract, and a pinch of salt until the frosting is smooth and has a lovely lavender hue.1/4 cup blackberry puree, 1 teaspoon vanilla extract, pinch salt
- Once the cupcakes are completely cool, frost them generously using an offset spatula or a piping bag with your desired tip. Garnish with a fresh blackberry or a sprinkle of dried blackberry powder if desired.