Fresh blackberry puree is swirled into the batter of these cupcakes and used to make a buttercream to top them with.
Course Dessert
Cuisine American
Keyword blackberries, cupcakes, summer
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 18
Ingredients
3/4cupunsalted butter,softened
1cupsugar
2largeeggs
1/2teaspoonvanilla
2cupsall-purpose flour
1 1/2teaspoonsbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1cupwhole buttermilk
1/4cupblackberry sauce (recipe follows)
Blackberry Buttercream
1cupunsalted butter, softened
1/3cupblackberry sauce
4cupsconfectioners' 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.