blackberry cupcakes

Four soft and fluffy chocolate cupcakes with beautiful purple fresh blackberry buttercream frosting on top.

Chocolate Cupcakes with Blackberry Buttercream

semi-sweet chocolate, chopped

canola oil

flour

baking powder

sugar

vanilla

unsalted butter, softened

almond extract

blackberries (12-15 berries)

lime zest

lime juice,

Preheat the oven to 350°. Place 4 paper...

Preheat the oven to 350°. Place 4 paper liners along the outside edge of a cupcake pan. Gather ingredients to make cupcakes.

Add the chocolate and canola oil to a...

Add the chocolate and canola oil to a medium bowl. Melt in the microwave in 30-second intervals. Stir well to ensure every last bit of chocolate melts. Let cool slightly.

Once cool, add the sugar and vanilla and...

Once cool, add the sugar and vanilla and whisk until blended.

Add the egg and whisk to combine.

Mix the flour and baking powder together in...

Mix the flour and baking powder together in a small bowl. Add to the chocolate mixture and stir until blended.

Divide between the cupcake liners and bake for...

Divide between the cupcake liners and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool completely before frosting.

To make the buttercream, gather all ingredients.

beat together with an electric mixer the butter,...

beat together with an electric mixer the butter, almond extract and lime zest.

Add the powdered sugar and beat well.

Add the blackberries and beat vigorously to break...

Add the blackberries and beat vigorously to break up the berries. (If you don’t enjoy the crunchy seeds, mash the berries in a small bowl and strain before adding to the buttercream).

Add lime juice to taste to bring out...

Add lime juice to taste to bring out the sweetness of the berries. In my opinion, the frosting tastes best if it's allowed to chill in the fridge for a few hours before being spread on the cupcakes.

Fluffy, tender cupcakes bursting with fresh blackberries are topped with fresh blackberry buttercream frosting in this recipe. These beautiful homemade cupcakes are the perfect summer treat!

Blackberry Cupcakes with Blackberry Buttercream

all-purpose flour (weighed

baking soda

salt

sour cream (room temperature)

whole buttermilk (room temperature)

butter (or one stick, unsalted, softened)

eggs (room temperature)

vanilla extract

blackberries

butter (or two sticks, salted, very soft, see note)

lemon juice (freshly squeezed, room temperature)

Preheat your oven to 350°F. Line a muffin pan with nonstick cupcake liners and set aside.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a separate small mixing bowl, whisk together the sour cream and buttermilk until completely combined. Set aside.

Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until pale and fluffy, about 7-9 minutes, scraping down the sides and bottom of the bowl as needed. Start on low speed then gradually increase to a high speed of 8 or 9.

Add the eggs to the bowl with the butter mixture one at a time and mix after each addition until fully mixed in. Beat in vanilla and blackberries until completely mixed in. Scrape down the sides and bottom of the bowl to ensure all the ingredients are combined.

Use a cookie scoop to spoon batter into lined muffin cups, filling them about 2/3 full. Bake the cupcakes for 15-18 minutes, or until a toothpick inserted into the center comes out clean aside from a few moist crumbs.

Cool the cupcakes in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

Make The Blackberry Buttercream

Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed (setting of 4-6) until completely smooth and creamy, about 2 minutes. Add the blackberries to the bowl and beat until completely mixed into the butter, scraping down the sides and bottom of the bowl as needed.

Add in the powdered sugar, beating in one cup at a time on medium speed, until the frosting is sturdy and smooth. If you feel that your frosting isn't thick or sturdy enough, beat in 1/2 cup more powdered sugar. Beat in the lemon juice until smooth.

Spoon the frosting into a piping bag fitted with a large round piping tip and pipe frosting onto the completely cooled cupcakes in a swirl pattern, staring at the rim and working your way toward the center, coming to a peak.

Garnish cupcakes with a fresh blackberry and serve at room temperature

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Top 2 blackberry cupcakes recipes from across the web

The most viewed blackberry cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Cupcakes with Blackberry ...

Blackberry Cupcakes with Blackberry...

The most viewed blackberry cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine