Blackberry Cupcakes

5 from 4 votes

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!

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 462kcal

Author: Karissa Parrish

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

US Customary - Metric

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.

Notes

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.

Nutrition