Ingredients
Scale
For the blackberry puree (used in both the batter and frosting):
- 1 cup fresh or frozen blackberries
- 2 teaspoons granulated sugar
To prepare the puree:
- Combine blackberries and sugar in a small saucepan over medium heat.
- Cook for 5–7 minutes, stirring and pressing the berries with a spoon until they break down.
- Remove from heat and strain through a fine mesh sieve to remove seeds.
- Let the puree cool completely before using in the batter and frosting.
For the cupcake batter:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ⅓ cup blackberry puree (from the prepared batch above)
For the blackberry buttercream frosting:
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar (adjust based on preferred consistency)
- ¼ cup blackberry puree (from the prepared batch above)
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (only if frosting needs loosening)
Instructions
- Preheat the oven and prepare the pan
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin pan with cupcake liners.
- Mix the dry ingredients
- In a medium bowl, whisk together:
• 1½ cups flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt - Set the dry mixture aside.
- In a medium bowl, whisk together:
- Cream the butter and sugar
- In a large mixing bowl, beat together:
• ½ cup softened butter
• ¾ cup granulated sugar - Mix for 2–3 minutes until light and fluffy.
- In a large mixing bowl, beat together:
- Add eggs and vanilla
- Beat in 2 large eggs, one at a time.
- Stir in 1 teaspoon vanilla extract.
- Incorporate dry ingredients and milk
- With the mixer on low, alternate adding the flour mixture and ½ cup milk:
• Add ⅓ of the flour mixture
• Add half the milk
• Repeat until all is mixed - Do not overmix; stop once everything is just combined.
- With the mixer on low, alternate adding the flour mixture and ½ cup milk:
- Add blackberry swirl
- Gently fold in ⅓ cup of the cooled blackberry puree with a spatula.
- Swirl lightly for a marbled effect; avoid over-blending to preserve visual contrast.
- Fill the liners and bake
- Spoon the batter into the liners, filling each ⅔ full.
- Bake for 18–20 minutes.
- Test with a toothpick; it should come out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool fully.
- Make the frosting
- Beat 1 cup softened butter until creamy.
- Gradually add 3–4 cups powdered sugar, 1 cup at a time.
- Add ¼ cup blackberry puree and 1 teaspoon vanilla extract.
- Mix until smooth. If needed, add 1–2 tablespoons of milk to reach desired consistency.
- Decorate the cupcakes
- Use a piping bag or spatula to frost each cooled cupcake.
- Optional: Add a drop of extra blackberry puree on top and swirl it into the frosting for more color.
Notes
- Use room temperature ingredients
- This helps ingredients blend more evenly, which creates a better texture.
- Don’t overmix the batter
- Once you add the dry ingredients, mix only until combined. Overmixing can make the cupcakes dense.
- Strain the blackberry puree
- Removing seeds ensures a smoother batter and frosting.
- Cool cupcakes before frosting
- If you frost too early, the buttercream will melt.
- Adjust frosting consistency
- Too thick? Add a bit of milk. Too thin? Add more powdered sugar.
- Chill frosting if needed
- If your frosting becomes too soft to pipe, place it in the refrigerator for 10–15 minutes before using.
- Make ahead tips
- Cupcakes can be baked a day in advance and stored in an airtight container.
- Frosting can be made a day early and refrigerated—bring it to room temperature before using.
- Prep Time: 20 minutes
- Cook Time: 20 minutes