These blackberry cupcakes are fluffy and light vanilla based cupcakes, studded with chopped fresh blackberries, and topped with a sweet and creamy blackberry buttercream frosting.
One of my favorite parts of the summertime is the abundance of sweet, fresh fruit!
These blackberry cupcakes are fluffy and moist, with a tender crumb, and perfectly embellished with fresh blackberries for bursts of sweet and tart berry flavor.
And don’t forget that smooth and creamy blackberry buttercream on top – the natural color from the blackberry preserves turns it into the most gorgeous shade of purple!
They’re pretty enough for a picnic, or your next summertime party.
Trust me, once you try these blackberry cupcakes, you’ll wish it was summertime year-round!
Table of Contents
Ingredients for blackberry cupcakes
For cupcakes:
- Whole milk – Whole milk will add moisture and necessary fat to our cupcakes.
- Vegetable oil – Vegetable oil will add moisture.
- Eggs – Eggs will help emulsify the cupcake batter so all of the ingredients are properly blended together.
- Vanilla extract – Vanilla extract will add a subtle and sweet vanilla flavor.
- Granulated sugar – Granulated sugar will add the necessary sweetness to our cupcakes.
- All-purpose flour – A common baking ingredient, all-purpose flour will make up the base of our batter.
- Baking powder – Baking powder will help our cupcakes stay light and fluffy.
- Blackberries – Fresh is best! These blackberries are the perfect combination of sweet and tart.
For blackberry buttercream:
- Butter – Can’t have buttercream without butter! It’s a standard ingredient in traditional American buttercream.
- Powdered sugar – Powdered sugar dissolves easily without added heat, and is standard in most frosting recipes.
- Blackberry jam or preserves – Feel free to use your favorite homemade or store-bought variety.
- Vanilla extract – Vanilla extract will add a subtle sweet vanilla flavor.
Using other fresh berries
Not a huge fan of Blackberries?
You can easily substitute with raspberries, blueberries, strawberries, or even black raspberries.
Make ahead
I love making the frosting ahead of time and keeping it in my refrigerator, so it’s ready when I need it!
Simply make the frosting, and store it in an airtight container in the refrigerator for up to 2 days before you’re ready to make your cupcakes.
On the day you’re ready, let the frosting come to room temperature before topping the cupcakes.
Using frozen berries
If it’s outside of berry season and you’re still craving these blackberry cupcakes, no worries!
You can substitute frozen berries for fresh ones, keeping in mind they’ll be less tart and a little wetter than fresh berries.
Allergy substitutes
This recipe can easily be adapted for anyone with gluten sensitivity.
Feel free to replace the all-purpose flour with your preferred flour alternative.
Storage and leftovers
Any leftover blackberry cupcakes can be stored on the counter for up to 2 days.
More cupcake recipes
- Looking for more berries? Try my Mascarpone Berry Cupcakes
- Getting ready for fireworks? Try my Fourth of July Cupcakes
- Want something chocolatey? Try my Chocolate Guinness Cupcakes
- Need something tart and tangy? Try my Lemon Curd Cupcakes
Blackberry Cupcakes
Ingredients
For cupcakes:
- ½ cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 1-½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup finely chopped fresh blackberries
For blackberry buttercream:
- ½ cup unsalted butter softened
- 2-¼ cups powdered sugar
- ¼ cup blackberry jam or preserves
- 1 teaspoon pure vanilla extract
Instructions
For cupcakes
- Preheat your oven to 350 degrees F and line 12 muffin tins with paper liners.
- In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
- Add the sugar and whisk to combine.
- Next, add the flour and baking powder. Mix just until no large lumps remain.
- Add the chopped blackberries and gently fold them into the cake batter. Try not to overmix the batter! Mix just until the berries are incorporated.
- Divide the cake batter between the muffin tins, filling each one with about ¼ cup of batter.
- Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and cool completely before frosting.
For blackberry buttercream
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is lightened, about 30 seconds.
- With the mixer on low speed, slowly add the powdered sugar.
- Once all of the powdered sugar has been incorporated, add the blackberry jam and vanilla extract.
- Turn the mixer to medium-high speed and beat for 1-2 minutes, or until the frosting is light and fluffy.
- Transfer the buttercream to a piping bag and frost the cooled cupcakes as desired.
- Store any leftover cupcakes in an airtight container in the fridge for up to two days.
Nutrition
