This Blackberry Cupcake Recipe From Scratch is what spring dreams are made of. Combine that with this amazing blackberry buttercream and you have an amazingly simple dessert. Not only are these cupcakes delicious, they make a gorgeous addition to any table setting or party decorations. They’re soft and sweet and oozing with a luscious berry in the center that is bursting with flavor. Your guests will love these, and so will you!
Every spring since I was young, my grandpa and I would hike up the mountain, and spend the day picking blackberries on his property. We would come back down covered in brier bush scratches and bee stings, but it was so worth it. Then it was time to figure out exactly what we were going to make out of ALL the berries we collected. Seriously, we had 5 gallon buckets worth of berries.. it was crazy.. Needless to say a bunch of them were frozen. But we made jams, cakes, pies, really any dessert you can imagine, we made it.
Baking with my grandma was always one of my favorite things. It seemed like every time I was with her we were cooking or baking something and I loved it. She is an amazing cook and I have learned so much from her. I hope one day I can do the same for my kids and grand kids, it is the little things that mean the most.
If I am being honest, I am obsessed with the colors here. That purple is gorgeous!
Did you try this recipe??? Comment below and let me know how it turned out for you!
- 2 1/2 cups sifted cake flour
- 2 cups sugar
- 1 1/2 Tablespoons baking powder
- 1 teaspoon salt
- 1 stick of butter (softened)
- 2 teaspoons vegetable oil
- 1 large container of blackberries (or – 4 small containers)
- 1/2 cup milk
- 3 large eggs
- 1 Tablespoon vanilla extract
- Confetti sprinkles
- 2 sticks butter (sofened)
- 1 teaspoon vanilla extract
- 6 cups powdered sugar
- 1/8 teaspoon salt
- 1/2 cup blackberry puree
- Here’s what you do:
- Rinse the blackberries in a colander, and drain them on paper towels. Next, put the berries in a blender and add a cup of sugar to them. Pulse them until they are completely pureed, and mixed well. Place in refrigerator.
- In the mixing bowl of a stand mixer, combine the eggs, sugar, milk, butter, vanilla, and oil until well blended. Put the flour, baking powder, and salt in a separate bowl, and stir well to mix all ingredients. Put the flour mixture in the mixing bowl a little at a time and mix on low until blended. Scrape sides of bowl with a spatula, add confetti sprinkles, and mix again for about 1 minute on medium. Heat oven to 350 degrees, and line two muffin pans with cupcake liners. Pour the liners about 2/3 full, and bake for about 20 minutes or until golden on top, and a toothpick comes out clean. Remove from oven to cooling racks, and cool cupcakes completely.
- Wash out the mixing bowl, and dry to make frosting. In the mixing bowl of your stand mixer: Cream the butter, vanilla, salt, and blackberry puree until smooth and creamy. Add the powdered sugar a little at a time, until it becomes the consistency of thick frosting. If the frosting appears too thin, add a little more powdered sugar; if it appears too thick, add a little more blackberry puree. Continue these steps until you have the desired consistency. When frosting is mixed well, place in refrigerator until completely cool, about 2 hours. When frosting is cool, make a hole in the middle of the cupcakes to fill. Put frosting in a piping bag and pipe a small amount into center, and then place a whole Blackberry inside, and pipe frosting on top of cupcakes to finish filling center, and frost in a decorative swirl on top. Place cupcakes in a covered container in a single layer, and keep in refrigerator until serving. Enjoy.
- Category: Dessert
- Cuisine: American
Check out these other great cake recipes!