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Blackberry Cupcakes with Blackberry Buttercream Recipe

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4.4 from 81 reviews

  • Author: Sara
  • Total Time: 33 minutes
  • Yield: 16 servings
  • Diet: Vegetarian

Description

Delight in the vibrant flavors of these homemade Blackberry Cupcakes topped with luscious blackberry buttercream frosting. Moist and tender cupcakes bursting with fresh blackberries are enhanced by a creamy, buttery frosting infused with real blackberry puree and a hint of lemon for brightness. Perfect for gatherings or a special treat, these cupcakes offer a beautiful balance of sweetness and fruitiness with a classic, soft crumb.

Ingredients

Cupcakes

  • 1 3/4 cups all-purpose flour (weighed or spooned and leveled, 210g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream (room temperature)
  • 1/2 cup whole buttermilk (room temperature)
  • 1/2 cup unsalted butter (one stick, softened)
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 1 cup fresh blackberries (rinsed and finely chopped)

Blackberry Buttercream Frosting

  • 1 cup salted butter (two sticks, very soft)
  • 1/2 cup fresh blackberries (rinsed and finely chopped)
  • 4 cups powdered sugar
  • 2 teaspoons freshly squeezed lemon juice (room temperature)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin pan with nonstick cupcake liners and set aside to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
  3. Combine Sour Cream and Buttermilk: In a small bowl, whisk the sour cream and buttermilk until fully blended. Set this mixture aside as well.
  4. Cream Butter and Sugar: In a stand mixer bowl fitted with the paddle attachment, beat the unsalted butter and granulated sugar on low speed until combined, then increase to a high speed (8 or 9) and continue beating for about 5-7 minutes until the mixture is pale and fluffy. Scrape down the bowl sides as needed.
  5. Add Eggs: Add the eggs one at a time to the butter and sugar mixture, beating on medium speed after each addition until fully incorporated.
  6. Incorporate Flour and Dairy: Add one-third of the dry flour mixture to the batter and mix on medium speed until just combined with no visible dry flour. Next, add half of the sour cream and buttermilk mixture and mix until blended. Repeat with the remaining flour and dairy mixtures, mixing thoroughly but not overbeating.
  7. Add Vanilla and Blackberries: Mix in the vanilla extract and finely chopped blackberries on medium speed until evenly incorporated. Scrape the batter sides and bottom to ensure all ingredients are combined.
  8. Fill Cupcake Liners and Bake: Using a cookie scoop, evenly spoon the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool Cupcakes: Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
  10. Prepare Blackberry Buttercream: In the stand mixer bowl fitted with the paddle attachment, beat the salted butter on medium speed (setting 4-6) for about 2 minutes until creamy and smooth. Add the finely chopped blackberries and beat until evenly mixed, scraping the bowl sides and bottom as needed.
  11. Add Powdered Sugar and Lemon Juice: Beat in the powdered sugar gradually, one cup at a time on medium speed, until the frosting is thick and smooth. If the frosting is too thin, beat in an additional 1/2 cup powdered sugar. Stir in the freshly squeezed lemon juice until combined and smooth.
  12. Pipe Frosting: Transfer the frosting to a piping bag fitted with a large round tip. Pipe the frosting onto the cooled cupcakes in a swirl, starting from the rim and working inward, finishing with a peak in the center.
  13. Garnish and Serve: Garnish each cupcake with a fresh blackberry on top. Serve at room temperature for best taste.

Notes

  • For best texture, chop the blackberries finely so they distribute evenly in both the cupcake batter and frosting.
  • Room temperature ingredients ensure better mixing and a smoother batter.
  • If the frosting is too soft due to berry moisture, add more powdered sugar gradually to reach desired consistency.
  • You can substitute salted butter with unsalted butter in the frosting, adding a pinch of salt if desired.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/blackberry-cupcakes-with-blackberry-buttercream-recipe/