Blackberry Vanilla Cupcakes
A homemade blackberry puree is added to delicious vanilla cupcakes and to the cream cheese frosting that tops them. Garnished with a fresh blackberry!
Anyone who knows me well – or to be honest, even just a little bit – knows that I love the color purple. I love purple clothes, candles, makeup, dishes, I could go on and on. Let’s just say that my lab now has a lifetime supply of purple laboratory tape courtesy of me 🙂 Even my wedding was purple-themed. I like to think it was done tastefully!
When I saw these Blackberry Vanilla Cupcakes, I knew I had to try them, if for nothing else their beautiful purple hue. I made these for our weekly lab meeting. It also happened to be right between the birthdays of our post-doc and my boss, so it was perfect timing. Plus I was taking advantage of the recent sales on blackberries!
These cupcakes are really good. I love the flavor of the actual cake, and who doesn’t love cream cheese frosting?!? It’s quite a bit of work making the blackberry puree because it has to be strained. It sounds simple enough, but if you’re using fresh berries like I did, getting a thick gloppy mixture through a fine-mesh metal strainer is a PITA. Good thing these cupcakes were worth the trouble! UPDATE: the original author of this recipe suggested to use a wire whisk to push the blackberry puree through the strainer. She was absolutely right – SO MUCH easier!!! I use this trick anytime I need to strain something thick.
I think these would be perfect for a bridal shower or a bachelorette party, especially if the bride-to-be loves purple as much as I do!
Gluten Free Option for Blackberry Vanilla Cupcakes
Although I haven’t tried it myself with this recipe, I have good luck substituting Bob’s Red Mill Gluten Free 1 to 1 Baking Flour for all purpose flour in baking.
Looking for More Cupcake Recipes?
Check out these recipes:
Blueberry Vanilla Cupcakes with Blueberry Gananche
Samoa Cupcakes with Easy Dulce de Leche Buttercream
Mexican Chocolate Black Bottom Cupcakes
Dark Chocolate Cupcakes
Baby Bluebird Cupcakes
Carrot Cupcakes with Cream Cheese Frosting
Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream
For the Blackberry Puree:
- 11 ounces fresh or frozen blackberries
For the Cupcakes:
- 1 cup flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 tablespoons unsalted butter (at room temperature)
- 1 cup sugar
- 2 eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup blackberry puree
For the Frosting:
- 8 ounces light or regular cream cheese (at room temperature)
- 3 cups powdered sugar (sifted)
- 3 tablespoons blackberry puree
- 12 fresh blackberries (optional)
To make the blackberry puree:
- In a food processor or blender, puree the fresh or frozen blackberries and strain through a fine mesh sieve. Use a wire whisk to stir the puree and push it through the sieve. Set aside puree for use in the cupcakes and in the frosting.
To make the cupcakes:
- Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners.
- In a small bowl, stir together flour, baking powder, and salt. Set aside.
- In a separate bowl or liquid measuring cup, whisk together the milk and blackberry puree. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugars with an electric mixer on medium-high speed until light and fluffy.
- Add the eggs one at a time, scraping down the bowl between additions. Add the vanilla extract.
- Add half of the dry ingredients to the mixer bowl and blend on low speed until just combined. Add the blackberry mixture, and mix on low until just combined. Mix in the remaining dry ingredients on low speed until just incorporated. Do not overmix.
- Divide the batter evenly between the cupcakes.
- Bake 12-15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 10-15 minutes. Transfer to a wire rack and allow to cool completely.
To make the frosting:
- While the cupcakes cool, combine the cream cheese, powdered sugar, and blackberry puree in a large mixing bowl. With an electric mixer, mix on medium speed until smooth and well blended.
- Frost cooled cupcakes and garnish with fresh blackberries, if desired.