Fresh Blackberry Cupcakes
These fresh blackberry cupcakes start with my go-to vanilla cupcake base, subtly flavored with real blackberry juice and finished with a creamy blackberry cream cheese frosting. Garnish with a fresh blackberry for a simple yet elegant finish.
Servings: 14 cupcakes
Ingredients
CUPCAKES
- 8 ounces (227g) fresh blackberries about 2 cups
- ⅖ cup (100mL) whole milk1 room temperature; this measurement is approximate-- see note #3
- 1 and ⅔ cups (200g) all-purpose flour be sure to measure properly
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter melted and allowed to cool
- 1 cup (200g) granulated sugar
- 1 large egg room temperature2
- ¼ cup (61g) full fat1 yogurt or sour cream room temperature2
- 1 teaspoon vanilla extract
FROSTING
- 4 ounces (113g) fresh blackberries about 1 cup
- 8 ounces (227g) full fat block cream cheese softened to room temperature
- ¼ cup (57g) unsalted butter softened to room temperature
- 3 and ½ cups (420g) powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Need to keep track of your ingredients?Check out my Printable Ingredient List!
Instructions
CUPCAKES
- Preheat oven to 350ºF (177ºC). Line the wells of a 12-count cupcake pan with cupcake liners and set aside.
- Place the blackberries into a medium size bowl and use a fork or potato masher to macerate them (you can also use a food processor or blender). Once you have a significant amount of juice, use a mesh sieve to strain the liquid from the flesh and seeds into a measuring cup with a handle. You want ⅓ cup (80mL) of juice. If you have less, continue to mash the blackberries until you have enough. You can discard the flesh and seeds.8 ounces (227g) fresh blackberries
- Add enough whole milk to bring the level to ¾ cup (this is where things get approximate), then stir the mixture together and set it aside.⅖ cup (100mL) whole milk1
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.1 and ⅔ cups (200g) all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a large bowl with a handheld mixer4 or the bowl of a stand mixer fitted with the paddle attachment, beat together the melted butter, sugar, egg, yogurt, blackberry + milk mixture, and vanilla extract on medium to high speed until completely smooth.½ cup (113g) unsalted butter, 1 cup (200g) granulated sugar, 1 large egg, ¼ cup (61g) full fat1 yogurt or sour cream, 1 teaspoon vanilla extract
- Reduce the mixer speed to low, then slowly add the dry ingredients to the wet ingredients until just combined. Then, fold gently by hand with a large spatula and press out any large lumps of flour that remain by scraping them against the side of the bowl. Small lumps are ok.
- Fill the cupcake liners ⅔ to ¾ of the way full with batter. Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before decorating.
FROSTING
- Use the same method for retrieving blackberry juice as you did for the cupcake batter. You will have about 2 Tablespoons of blackberry juice. Set this aside and save it for step #3.4 ounces (113g) fresh blackberries
- In a large bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until creamy, about 2 minutes.¼ cup (57g) unsalted butter, 8 ounces (227g) full fat block cream cheese
- With the mixer on low, add in the powdered sugar, vanilla, and salt. Increase mixer speed to medium and beat until the mixture starts to come together. Slowly add the blackberry juice until the frosting is at the desired consistency, keeping in mind that this frosting will already be loose since it is cream cheese based.3 and ½ cups (420g) powdered sugar, 1 teaspoon vanilla extract, ⅛ teaspoon salt
- Frost the cupcakes using an offset spatula to dollop frosting on top and swirl it around in a haphazard swirl. Top with a fresh blackberry, if desired. Cupcakes will stay fresh covered at room temperature up to 3 days. Store in the refrigerator up to 5 days. Cupcakes freeze well, frosted (without a blackberry) or unfrosted, up to 3 months. Thaw in the refrigerator.
Notes
- Full fat dairy: it is imperative to use full fat dairy in this recipe for moisture, since we’re using melted butter, therefore removing some natural moisture.
- Room temperature ingredients: these are always a good idea when using room temperature butter as it makes for easier incorporation into the batter. To bring eggs to room temperature quickly, place eggs in a bowl of warm water for 5-10 minutes.
- Approximate measurement of milk: you will be mashing the berries, measuring the juice, and adding enough milk to bring the total to ¾ cup. Since you will want this to be room temperature, you can measure out ⅖ cup (or 100mL) to start.
- Mixer: I've had repeated success making these cupcakes in a bowl without a mixer, which is my preferred method for this cupcake batter.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1cupcake | Calories: 349kcal | Carbohydrates: 57g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 263mg | Potassium: 86mg | Fiber: 0.4g | Sugar: 45g | Vitamin A: 367IU | Vitamin C: 0.04mg | Calcium: 85mg | Iron: 1mg
