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Blackberry Cupcakes with Blackberry Buttercream

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!

Cupcakes with Blackberries on a rectangular serving platter.

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.

Cupcakes with Blackberries with a bowl of blackberries in background.


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.

Blackberry Cupcakes with Blackberry Buttercream

How To Make Blackberry Cupcakes:

  1. 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.
  2. Mix the cupcake batter and bake the cupcakes for about 25 minutes.
  3. Make the Blackberry Buttercream. Frost the cupcakes.

Blackberry Cupcakes with Blackberry Buttercream


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:


Cupcakes with Blackberries on a rectangular serving platter.

Blackberry Cupcakes with Blackberry Buttercream

Fresh blackberry puree is swirled into the batter of these cupcakes and used to make a buttercream to top them with.
PREP: 20 minutes
COOK: 25 minutes
TOTAL: 45 minutes


  • 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


  • 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.


Calories: 381kcal
Course: Dessert
Cuisine: American
Keyword: blackberries, cupcakes, summer

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Blackberry Sauce

  • 1 ¼ cups fresh blackberries
  • 2 heaping tablespoons sugar
  • 1 tablespoon fresh orange juice
  • ¼ teaspoon vanilla extract
  1. 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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31 thoughts on “Blackberry Cupcakes with Blackberry Buttercream”

  1. Lana McIntire

    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?

  2. Carolyn Young

    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.

  3. 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.

  4. 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.

    1. Christin
      Christin Mahrlig

      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.

  5. 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.

    1. Christin
      Christin Mahrlig

      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

      1. 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!

        1. Christin
          Christin Mahrlig

          Thanks Judy. The 1/2 a cup is what I used, but you are right. It isn’t much sugar for cupcakes.

  6. Ari @ Ari's Menu

    ARE YOU KIDDING ME????? I am blackberry obsessed and these look absolutely incredible!! I want to devour all of them rightthissecond!

  7. Kristi @ Inspiration Kitchen

    Oh my gosh – I’m a HUGE fan of blackberries! These look amazing! And, the photography? Girl…that is top notch! LOVE.

  8. Laura Dembowski

    Baking with fruit is so much fun! They are incredibly versatile! I love local blackberries too and these cupcakes would be a huge hit with me 🙂

    1. Christin
      Christin Mahrlig

      Thanks Laura! It’s hard to go wrong when baking with in season fruit. It’s already so delicious 🙂

  9. Such pretty cupcakes! I enjoy eating blackberries when they are in season too and love the sound of the blackberry sauce and buttercream. These sound amazing and look delicious!

  10. Ashley | Spoonful of Flavor

    I love blackberries and I never would have thought of making cupcakes with them. I need to try these soon because they look amazing!

  11. Rachel @ Bakerita

    Mmmm these are gorgeous!! I definitely don’t bake with blackberries enough, so I need to make these!

    1. Christin
      Christin Mahrlig

      Thanks Rachel! I don’t much think to bake with blackberries either. They are definitely the overlooked berry 🙂

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