Description
Delightful blackberry cupcakes that combine the sweetness of cake with the tangy flavor of fresh blackberries, perfect for any occasion.
Ingredients
Scale
- 4 cups fresh blackberries (washed and drained well)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons cool water
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter (softened to room temperature)
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 3 large egg whites (at room temperature)
- 1 tablespoon lemon juice
- 1/3 cup blackberry sauce
- 1/4 cup buttermilk
- 1 cup unsalted butter (softened to room temperature)
- 4 cups powdered sugar (sifted)
- 1/4 to 1/2 cup blackberry sauce
- Fresh blackberries (optional – for decorating)
Instructions
- Make the Blackberry Sauce: In a medium saucepan, mix the blackberries and sugar. Cook over medium heat, stirring and mashing the blackberries until the mixture boils and turns liquid (about 5 to 10 minutes). In a small bowl, mix cornstarch and water until dissolved. Add this mixture and lemon juice to the pot. Cook, stirring continually, until it thickens (about 1 minute). Let it cool in a heat-safe bowl.
- Prepare the Cupcakes: Preheat the oven to 350°F (175°C) and line a 12-count cupcake tin with paper liners. In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl, cream butter, oil, sugar, and lemon zest until smooth (about 2 minutes). Add the egg whites and lemon juice, then mix well. Stir in the blackberry sauce. Alternate adding the dry ingredients and buttermilk, starting with half of the dry mix, then all the buttermilk, and finally the remaining dry mix. Fill each cupcake liner about 2/3 full with batter. Bake for 15 to 20 minutes, until a skewer comes out clean. Cool for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Blackberry Frosting: In a large bowl, cream together softened butter and powdered sugar until fluffy (about 2 minutes). Add 1/4 cup of blackberry sauce, mixing until the frosting is fluffy and pipeable. If needed, add more blackberry sauce to adjust the consistency.
- Assemble: (Optional) Core the cooled cupcakes and fill them with blackberry sauce. Seal the cupcake with the cut-out piece of cake. Frost the cupcakes with the blackberry buttercream and decorate with fresh blackberries if desired.
Notes
For extra flair, consider adding a dollop of whipped cream or pairing with vanilla ice cream. Store cupcakes in an airtight container for up to three days at room temperature.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cupcakes, blackberry, dessert, baking, summer treats