Fresh blackberry puree is swirled into the batter of these cupcakes and used to make a buttercream to top them with. They’re beautiful cupcakes with so much blackberry flavor!
Gorgeous, plump local blackberries can be purchased at several local farms near us this time of year. While blackberries aren’t my favorite berry, I find them hard to resist when they are in season. Blackberries are an example of a fruit that when bought farm fresh is vastly superior to what’s available at the grocery store. They’re enormous and juicy and not as tart.
I find it funny how much I enjoy baking with fruits. As a child I wouldn’t eat any dessert with fruit in it except banana pudding. Fruits are also one of my favorite things to photograph. They hardly ever take a bad picture.
How To Make Blackberry Cupcakes:
- Make and easy Blackberry Sauce by blending together fresh blackberries, sugar, orange juice, and vanilla. It will be used in both the cupcake batter and the frosting.
- Mix the cupcake batter and bake the cupcakes for about 25 minutes.
- Make the Blackberry Buttercream. Frost the cupcakes.
This Blackberry Cupcake recipe has fresh blackberry puree added to the batter and the buttercream frosting. A buttermilk-based batter is a little tangy and not too sweet and is the perfect complement to the blackberries.
Try These Other Amazing Blackberry Recipes:
- Easy Skillet Blackberry Cobbler
- Blackberry Cream Pie
- Blackberry Cheesecake Icebox Pie
- Blackberry Buttermilk Loaf Cake
Blackberry Cupcakes with Blackberry Buttercream
Ingredients
- 3/4 cup unsalted butter,, softened
- 1 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole buttermilk
- 1/4 cup blackberry sauce (recipe follows)
Blackberry Buttercream
- 1 cup unsalted butter, softened
- 1/3 cup blackberry sauce
- 4 cups confectioners' sugar
- fresh blackberries for garnish
Instructions
- Preheat oven to 350 degrees and line 18 muffin cups with paper liners.
- In a large bowl, beat butter and sugar using an electric mixer until creamy, about 3 minutes. Add eggs one at a time, scraping down sides of bowl after each addition. Add vanilla and beat to combine.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- Add flour mixture to butter mixture in thirds, alternating with buttermilk, beginning and ending with flour. Beat just until smooth.
- Gently fold in ¼ cup of Blackberry Sauce to make a swirl. Divide mixture evenly between muffin cups.
- Bake until wooden pick inserted in center of cupcake comes out clean, about 25 minutes. Let cupcakes cool in pans for 10 minutes, then remove to wire racks to finish cooling.
- Make Blackberry Buttercream. In a large bowl, beat butter at medium speed until smooth and creamy.
- Add blackberry sauce and 1 cup of sugar, and beat until mixed well. Add remaining sugar 1 cup at a time and beat until thick and fluffy.
- Spread Blackberry Buttercream on cupcakes (use a pastry bag if desired). Top with a blackberry. Store in refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Blackberry Sauce
- 1 ¼ cups fresh blackberries
- 2 heaping tablespoons sugar
- 1 tablespoon fresh orange juice
- ¼ teaspoon vanilla extract
- Add all ingredients to a blender and blend until very smooth. (Can be made ahead and refrigerated.)
Source: adapted from Taste of the South
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Bacon, Maple, and Bourbon Cupcakes
More like a muffin than cake but delicious regardless
Delicious and easy to make
Thank you!!
I’m surprised you bake them for 20 minutes, how come? I’m used to a cupcake taking 10-12 min, that just seem like a really long time?
Someone brought these to a Labor Day potluck and I absolutely loved them! I can’t wait to make them. They were beautiful and yummy.
I made these yesterday & everyone loved them. I added an extra egg to make them a bit more moist. Worked so well. Thankyou.
I have a pic but there is no option to upload it.
I just finished baking these and they are amazing. Thank you so much for this recipe. I did add 1 cup of sugar and they came out perfect.
Thank you again.
This could be a winner as well!
http://www.alpinefresh.com/#!recipe-contest/c19q4
Is 1 tablespoon baking powder correct? Not 1 tsp?
That is how much the original recipe in Taste of the South had. They were very dense though, which I happened to like. Could be do to the large quantity of baking powder. Might be a lighter cupcake with less baking powder.
I tried this recipe and the recipe didn’t come out at all. Are you sure the sugar is only 1/2 a cup? My cupcakes rose then fell and were heavy like hockey pucks? The flavor wasn’t bad but not very sweet.! Was very disappointed.
So sorry you didn’t like it Judy. You are right, it is not a very sweet cupcake and a denser than a more traditional cupcake. More along the lines of a buttermilk cake batter. Overbeating the batter can make them even more dense
Christin,I didn’t mean it to come out that I didn’t like the cupcakes Even though they were heavier than I expected and not as sweet they had a great flavor. I was just wondering if the measurement for the sugar was off. You only have listed a 1/2 cup of sugar and that didn’t seem like it was enough. I know I didn’t over mix them but I may not have cooked them long enough. I still have some berries so I want to try the recipe again but baking them a little longer. Thanks so much for sharing this recipe!
Thanks Judy. The 1/2 a cup is what I used, but you are right. It isn’t much sugar for cupcakes.