These blackberry cupcakes are moist vanilla cupcakes that are filled with a homemade blackberry jam and topped with a fresh blackberry buttercream. These are definitely a perfect summer treat!

This blackberry cupcake recipe highlights the use of fresh blackberries. Every bite you can taste that blackberry flavor!
Even the blackberry frosting has blackberry puree added to it. The color is absolutely gorgeous!
Looking for more blackberry recipes? Then check out this lemon blackberry cake and chocolate blackberry cake.
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Why You'll Love These Cupcakes
- They're moist and fluffy.
- The blackberry buttercream frosting is super creamy.
- The blackberry mixture is used in both the filling and frosting.
- There are no artificial flavors; just fresh fruit.
- From start to finish they take less than 1 hour!
Summer truly is the best time to make fruity cupcakes.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour. Be sure to properly measure your flour (check out "Expert Baking Tips" below).
- Oil: Use either canola or vegetable oil.
- Eggs: One large egg and egg white is used.
- Yogurt: Use either plain or vanilla yogurt. You could also use sour cream. This also helps to create a moist cupcake.
- Blackberries: You can use either fresh or frozen.
- Corn Starch: Helps to thicken up the jam as it's cooking.
Instructions
Here are the step by step instructions on how to make these blackberry filled cupcakes.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 2: Wet ingredients. In a large bowl, whisk together the sugar, oil, egg, egg white, yogurt, and vanilla extract until combined.
Step 3: Combine the ingredients. Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined.
Step 4: Bake. FIll the cupcake liners ⅔ of the way full and bake for 15-20 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack.
Step 5: Blackberry jam. In a medium saucepan over medium heat, mix together the blackberries, sugar, water, and corn starch using a rubber spatula. Occasionally stir, and cook until thickened.
Transfer to a small bowl and chill in the refrigerator.
Step 6: Make the frosting. In a large bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until smooth.
Add the powdered sugar, ¼ cup of the blackberry jam, heavy whipping cream, and vanilla extract and mix on low speed. Then increase to high speed and beat until smooth and fluffy.
Assembling The Cupcakes
Make sure the cupcakes have completely cooled before assembling and decorating.
Use a piping tip to carefully cut out the centers. Place the blackberry puree in a piping bag and fill the unfrosted cupcakes.
Place the frosting in a piping bag and frost the cupcakes. I used the Wilton 6B piping tip. Then top each cupcake with a fresh blackberry.
Storage Tips
Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Expert Baking Tips
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
- Blackberry Jam: If needed, you could make the jam filling the night before so it's ready to use the next day.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter. I use my #24 cookie scoop to help with this.
- Assembling: Use a piping tip to carefully core out the centers of each cupcake. Then pipe the jam into each hole.
Recipe FAQs
Yes you can! If using frozen, do not add water when making the jam.
I like to add either yogurt, oil, or both to my cupcakes. They make them super moist and fluffy!
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cupcake Recipes
📖 Recipe
Blackberry Cupcakes
Equipment
- 12-count muffin pan
- Mixing Bowls
- Electric Stand Mixer
- Medium Saucepan
- Piping Bag & Tips
Ingredients:
Vanilla Cupcakes
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- ⅓ cup vegetable oil (or canola)
- 1 large egg, room temperature
- 1 large egg white, room temperature
- ¼ cup yogurt (plain or vanilla), room temperature
- 2 teaspoons vanilla extract
- ½ cup milk, room temperature
Blackberry Jam
- 2 ½ cups blackberries
- ¼ cup sugar
- 1 ½ tablespoons water
- 1 ½ tablespoons corn starch
Blackberry Frosting
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- ¼ cup blackberry jam
- 1 tablespoon heavy whipping cream
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
Vanilla Cupcakes
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the sugar, oil, egg, egg white, yogurt, and vanilla extract until combined.
- Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix).
- FIll each cupcake liner ⅔ of the way full (just under 3 tablespoons of batter) and bake for 15-20 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Blackberry Jam
- In a medium saucepan, mix together the blackberries, sugar, water, and corn starch using a rubber spatula. Cook over medium heat for 5-10 minutes until thick and jam-like. Squish down the berries with your spatula as they start to cook down. Once thick, transfer to a heat-safe bowl and cool in the refrigerator.*You can also cool it down quickly by placing the bowl in the freezer and stirring it every 10 minutes.
Blackberry Frosting
- In an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (1-2 minutes). Add the powdered sugar, ¼ cup of the blackberry jam, heavy whipping cream, and vanilla extract and mix on low speed until combined (about 30 seconds). Then beat on high speed until smooth and creamy (1-2 minutes).
Assemble
- Once the cupcakes have cooled, use a piping tip (or a small sharp knife) to carefully cut out the centers. Be careful not to go through the bottom of the cupcake. Fill each cupcake with the blackberry jam (I placed the jam in a piping bag to make this step easier).
- Frost the cupcakes. I placed the frosting in a piping bag and used the Wilton 6B piping tip. Then top each cupcake with a fresh blackberry.
- Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Amazing! I subbed fresh raspberries because I had those on hand and it turned out perfect!
Fresh raspberries sound amazing too!! Glad they turned out delicious!