Apr 02, 2022, Updated Mar 09, 2023
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Blackberry Cupcakes are bursting with juicy flavor. Fresh blackberries swirled into the batter and topped with a delicious blackberry buttercream, these cupcakes are just as beautiful as they are delicious.
Homemade Blackberry Cupcakes
These homemade blackberry cupcakes are made completely from scratch from the cupcake batter to the delectable blackberry buttercream frosting. Made with milk and fresh blackberries, these cupcakes are moist and delicious with the perfect sweetness.
Not only are these cupcakes sweet and juicy, but they are absolutely beautiful. The blackberries turn everything into a nice shade of purple that just screams summer time fun! They are the perfect addition for your upcoming summer barbecues since they are light, fluffy, and filled with summer flavors.
How To Make Blackberry Cupcakes
For this recipe, you will need ingredients for both the cupcake batter and the blackberry buttercream frosting. Here’s what you’ll need to grab at the store:
- Milk– Whole milk makes these cupcakes super moist, but you can use whatever you have on hand.
- Oil– Vegetable oil adds richness to the cupcakes, but you can use olive oil or canola oil as well.
- Eggs– When baking, eggs work best at room temperature. Let them sit on the counter for about 30-minutes before using.
- Vanilla extract– Vanilla enhances the sweetness of the sugar and the flavor of the blackberries.
- Sugar– Use your measuring cup to scoop and pack the sugar. Granulated sugar sweetens the cupcakes and the berries.
- Flour– Unlike sugar, you don’t want to pack the flour. Instead, use a spoon to scoop the flour into the measuring cup and scrape off the access with a butter knife.
- Baking powder– Baking powder helps the cupcakes rise so they stay light and fluffy.
- Fresh blackberries– Fresh is always best. Chopped blackberries enhance the blackberry flavor and add delicious texture to the cupcakes.
- Butter– You will need to set your butter out with the eggs so that it softens before you use it. Make sure it’s fully softened so you don’t end up with lumpy buttercream.
- Powdered sugar– Powdered sugar sweetens the frosting. But, it is also used to thicken it, so you can add more or less to get your desired consistency.
- Blackberry jam– Blackberry jam adds delicious flavor and beautiful color to the buttercream. I prefer seedless because the seeds can clog the piping tip.
Once you’ve gathered your ingredients, you’ll make your cupcake batter, first, and then while the cupcakes are cooling, you’ll make the delicious homemade blackberry buttercream frosting.
Make the Blackberry Cupcakes
- First, preheat your oven to 350?. Then, line your muffin tin with muffin liners or spray it with nonstick cooking spray.
- Whisk together the milk, vegetable oil, eggs, and vanilla in a large mixing bowl. Then, whisk in the sugar.
- Add the flour and baking powder to the egg mixture and mix just until all the lumps are gone.
- Next, gently fold in the chopped blackberries. Only mix until the berries are incorporated.
- Fill each muffin liner with about ¼ cup of batter.
- Bake your blackberry cupcakes for 15-17 minutes.
- Finally, remove your cupcakes from the oven and set them on a wire rack to cool completely.
Make the Blackberry Buttercream Frosting
- Place your softened butter into a mixing bowl of a stand mixer with a fitted paddle attachment. Then, beat the butter on medium speed for about 3-seconds.
- Then, turn the mixer on low speed and gradually add the powdered sugar.
- Once the powdered sugar is fully incorporated, add the blackberry jam and vanilla extract.
- Turn your mixer back up to medium speed and beat it for 1-2 minutes or until the frosting is light and fluffy.
- Transfer the blackberry buttercream frosting to a piping bag, and frost your cooled cupcakes as desired.
Tips and Tricks to Perfect Blackberry Cupcakes
- Make sure to spoon and level your measuring cup as adding too much flavor can result in dry cupcakes.
- Don’t overmix the cupcake batter. Overmixing will result in dry cupcakes. Only mix until there are no lumps in the batter.
- Insert a toothpick into the center of your cupcakes. If it comes out clean, the cupcakes are done. If it is still wet, bake your cupcakes for an additional 2-3 minutes.
For this recipe, you will only be baking the cupcakes. You will want to bake them at 350? for the duration of their baking time.
This recipe will take you about 20-minutes to prep, and about 20-minutes of cooking time. But, you will also need to let the cupcakes cool for about 20-minutes before frosting them. So, in about an hour you’ll be able to enjoy these elegant blackberry cupcakes.
Since you are using buttercream frosting, you’ll want to store any leftover cupcakes in the refrigerator. Be sure to put them in an airtight container. Cupcakes are good for about 2-days in the fridge.
Baking is all about science. If your cupcakes are dry, you may have added too much of a dry ingredient like flour or baking powder. Make sure to use the scoop and level method for dry ingredients. Additionally, you may have overbaked them. Make sure to check your cupcakes with a toothpick after 15-minutes.
More Cupcakes You’ll Love
Cupcakes are great for backyard barbecues, birthday parties, and celebrations. If you are looking for some more deliciously moist cupcakes, you’ll love my Guinness Chocolate Cupcakes or my Pink Velvet Raspberry Cupcakes. If you are looking for a festive cupcake, these Googly Eye Halloween Cupcakes are a real hit with the kids. But, if you’re craving something insanely delicious, you’ll have to try my easy Kitchen Sink Cupcakes.
Blackberry Cupcake Recipe
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For the 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 blackberries
For the Blackberry Buttercream
- 1 stick (½ cup) butter, softened
- 2 ¼ cups powdered sugar
- ¼ cup blackberry jam or preserves
- 1 teaspoon pure vanilla extract
For the Cupcakes
1. Preheat your oven to 350F and line 12 muffin tins with paper liners.
2. In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
3. Add the sugar and whisk to combine.
4. Next, add the flour and baking powder. Mix just until no large lumps remain.
5. 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.
6. Divide the cake batter between the muffin tins, filling each one with about ¼ cup of batter.
7. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cupcakes to a wire rack and cool completely before frosting.
For the Blackberry Buttercream
1. 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.
2. With the mixer on low speed, slowly add the powdered sugar.
3. Once all of the powdered sugar has been incorporated, add the blackberry jam and vanilla extract.
4. Turn the mixer to medium-high speed and beat for 1-2 minutes, or until the frosting is light and fluffy.
5. Transfer the buttercream to a piping bag and frost the cooled cupcakes as desired.
6. Store any leftover cupcakes in an airtight container in the fridge for up to two days.
- Milk keeps the cupcakes moist so they don’t dry out. I’m using whole milk, but use whatever you have on hand.
- Vegetable oil adds richness to the cupcakes.
- Eggs hold the cake batter together so they aren’t too crumbly.
- Vanilla enhances the sweetness of the sugar and the flavor of the blackberries.
- Granulated sugar sweetens the cupcakes.
- Flour gives the cupcakes structure-- make sure to spoon and level your measuring cup as adding too much flavor can result in dry cupcakes.
- Baking powder helps the cupcakes rise so they stay light and fluffy.
- Chopped blackberries enhance the blackberry flavor and add delicious texture to the cupcakes.
- Butter gives the frosting structure– make sure it’s fully softened you don’t end up with lumpy buttercream.
- Powdered sugar sweetens the frosting-- feel free to add a bit more or a bit less to achieve your desired icing consistency.
- Blackberry jam adds delicious flavor and beautiful color to the buttercream. I prefer seedless because the seeds can clog the piping tip.
- I use this Wilton muffin pan (not an affiliate link):
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Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 328Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 32mgSodium 61mgCarbohydrates 56gFiber 1gSugar 42gProtein 3g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.