Blackberry Cupcakes Recipe

Course: cupcakes, Dessert

Cuisine: American

Prep Time: 25

Cook Time: 15

Total Time: 40

Servings: cupcakes

Calories: 398kcal

Author: Becky Hardin - Easy Dessert Recipes

These blackberry cupcakes are perfect for summer. Fluffy cupcakes topped with a blackberry buttercream are so fruity, sweet, and fun!

Print Recipe

Equipment

Kitchen Scale (optional)
Cupcake Tin
Stand Mixer
Piping Tip Set

Ingredients

For the Cupcakes

½ cup whole milk 114 grams
½ cup vegetable oil 100 grams
2 large eggs 100 grams
1 teaspoon pure vanilla extract 4 grams
1 cup granulated sugar 200 grams
1½ cups all-purpose flour 180 grams
1 teaspoon baking powder 4 grams
½ cup finely chopped blackberries 75 grams

For the Blackberry Buttercream

½ cup unsalted butter 113 grams, room temperature (1 stick)
2¼ cups powdered sugar 254 grams
¼ cup blackberry jam or preserves 85 grams
1 teaspoon pure vanilla extract 4 grams

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, vegetable oil, eggs, and vanilla together.
½ cup whole milk, ½ cup vegetable oil, 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.

Storage: Store blackberry cupcakes in an airtight container in the refrigerator for up to 2 days. Freeze cupcakes and buttercream separately for up to 3 months.

Nutrition