These blackberry cupcakes are perfect for summer. Fluffy cupcakes topped with a blackberry buttercream are so fruity, sweet, and fun!
Cupcakes for Summer
There’s nothing quite like a freshly baked cupcake, and blackberry cupcakes are the perfect summer treat. Blackberries are in season from late spring to early summer, so this is the perfect time to bake up a batch of these delicious little cakes.
The best part about these fruity cupcakes is that they’re so versatile – you can use any kind of berry you like, or even mix them up for a more colorful cake. And since blackberries are naturally sweet, there’s no need to add much sugar to the batter. Just top them with a simple buttercream frosting and you’re good to go.
Why You’ll Love these Summer Berry Cupcakes:
- Easy: Even though they are made from scratch, these cupcakes are super easy to make. Just a few baking ingredients and homemade buttercream frosting.
- Delicious: The combination of the blackberries with vanilla cake gives these cupcakes a sweet and fruity flavor everyone will love.
- Blackberry buttercream frosting: Do I need to say more? This frosting is decadent, flavorful, and so creamy.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Make Blackberry Cupcakes
Be sure to see the recipe card below for full ingredients & instructions!
- Cupcakes: Simply combine ingredients to make the batter and fold in the blackberries, then pour into cupcake tins and bake. Let them cool.
- Frosting: Beat butter with powdered sugar, then mix in the blackberry jam. Put into a piping bag.
- Assemble: Frost the cooled cupcakes, and place a fresh blackberry on top if desired.
Ingredient Notes
- Milk: Keeps the cupcakes moist so they don’t dry out. I’m using whole milk, but use whatever you have on hand.
- Vegetable Oil: Adds richness to the cupcakes.
- Eggs: Hold the cake batter together so they aren’t too crumbly.
- Vanilla: Enhances the sweetness of the sugar and the flavor of the blackberries.
- Granulated Sugar: Sweetens the cupcakes.
- Flour: Gives the cupcakes structure – make sure to spoon and level your measuring cup, as adding too much flavor can result in dry cupcakes.
- Baking Powder: Helps the cupcakes rise so they stay light and fluffy.
- Chopped Blackberries: Enhance the blackberry flavor and add delicious texture to the cupcakes.
- Butter: Gives the frosting structure – make sure it’s fully softened so you don’t end up with lumpy buttercream.
- Powdered Sugar: Sweetens the frosting – feel free to add a bit more or a bit less to achieve your desired icing consistency.
- Blackberry Jam: Adds delicious flavor and beautiful color to the buttercream. I prefer seedless because the seeds can clog the piping tip.
While you can use frozen blackberries, it may prove difficult. In order to cut the frozen berries into pieces, you will either need to thaw and rinse the berries, patting them dry to remove excess moisture or gently pulse them (while still frozen) in a food processor until broken into rough pieces.
If your cupcakes are a bit flat, that’s most likely because you didn’t add enough baking powder. Also, be sure to check the expiration date on your baking powder! If it’s expired, it just won’t do the trick.
Dry cupcakes can be caused by 2 things. You may have measured the ingredients incorrectly, or you might have overmixed the batter. It’s important to scoop and level your ingredients if you’re not using a scale, and it’s important to have a light hand when mixing the batter.
If your buttercream looks curdled, it is likely too cold. Place the buttercream in a heat-proof bowl set over a pot of simmering water until the edges begin to melt, then whip again until it comes together.
If your buttercream frosting is too thin, chill it for 10-20 minutes, then whip again. If it is still too thin, add powdered sugar, 1 tablespoon at a time, until it reaches the desired consistency. If your buttercream is too thick, add milk, 1 tablespoon at a time, until it reaches the desired consistency.
Cupcakes with Blackberries
Fresh blackberries are folded into the cake, and blackberry jam is mixed into the buttercream spread on top, making these cupcakes absolutely drool-worthy. If you are looking for that perfect summer cupcake, this fruit-filled dessert is sure to impress.
You probably won’t have any leftovers, but if you do, you can easily store them. Place your cupcakes in an airtight container in the refrigerator. They should be eaten within 2 days.
Make Ahead Instructions
These blackberry cupcakes can be fully assembled up to 1 day in advance of serving. Store in an airtight container in the refrigerator until ready to serve.
Storage Instructions
Store leftover blackberry cupcakes in an airtight container in the refrigerator for up to 2 days. Enjoy cold, or let come to room temperature for about 15 minutes before serving.
Freezing Instructions
I recommend freezing the cupcakes and the frosting separately. Freeze the cupcakes in an airtight container for up to 3 months, and freeze the frosting in a Ziplock bag for up to 3 months. Let thaw in the refrigerator overnight before assembling. You may wish to rewhip the frosting before piping it on the cupcakes.
Tips for the Best Blackberry Cupcakes
- Make sure to spoon and level your ingredients into the measuring cup for the most accurate results.
- Generously spray your cupcake tin or line it with paper liners for easy release.
- Don’t overmix the cupcake batter, or you could end up with dry, dense cupcakes. Only mix until there are no lumps in the batter.
- Don’t overfill the wells of the cupcake tin or you will end up with “muffin tops” on your cupcakes, and they will be more difficult to frost.
- Allow the cupcakes to cool completely before frosting; otherwise, the frosting will melt off.
Summer is the perfect time to enjoy blackberry cupcakes! Made with fresh blackberries and a light vanilla cake, these cupcakes are perfect for a summer picnic or potluck.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Blackberry Cupcakes Recipe
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)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set
Instructions
For the Cupcakes
- Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
- In a large bowl, whisk the milk, butter, eggs, and vanilla together.½ cup whole milk, ½ cup unsalted butter, 2 large eggs, 1 teaspoon pure vanilla extract
- Add the sugar and whisk to combine.1 cup granulated sugar
- Add the flour and baking powder. Mix just until no large lumps remain.1½ cups all-purpose flour, 1 teaspoon baking powder
- Add the chopped blackberries and gently fold them into the cake batter– try not to overmix the batter! Mix just until the berries are incorporated.½ cup finely chopped blackberries
- Divide the cake batter between the muffin tins, filling each one with about ¼ cup of batter.
- Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and cool completely before frosting.
For the Blackberry Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until lightened, about 30 seconds.½ cup unsalted butter
- With the mixer on low speed, slowly add the powdered sugar.2¼ cups powdered sugar
- Once all of the powdered sugar has been incorporated, add the blackberry jam and vanilla extract.¼ cup blackberry jam or preserves, 1 teaspoon pure vanilla extract
- Turn the mixer to medium-high speed and beat until the frosting is light and fluffy, about 1-2 minutes.
- Transfer the buttercream to a piping bag and frost the cooled cupcakes as desired.
Notes
- Make sure to spoon and level your ingredients into the measuring cup for the most accurate results.
- Generously spray your cupcake tin or line it with paper liners for easy release.
- Don’t overmix the cupcake batter, or you could end up with dry, dense cupcakes. Only mix until there are no lumps in the batter.
- Don’t overfill the wells of the cupcake tin or you will end up with “muffin tops” on your cupcakes, and they will be more difficult to frost.
- Allow the cupcakes to cool completely before frosting; otherwise, the frosting will melt off.
Leave a Review