Blackberry Cupcakes Recipe

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Blackberry Cupcakes Recipe:- Blackberry cupcakes that are both juicy and delicious are the perfect way to capture the essence of summer. On a hot summer day, they are the right kind of treat to indulge in.

Blackberry Cupcakes Recipe


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

Also Read:-S’mores Cupcakes Recipe



For the Cupcakes

  1. While the oven is preheating to 350 degrees Fahrenheit, line 12 muffin tins with paper liners.
  2. Milk, vegetable oil, eggs, and vanilla extract should be mixed together in a large bowl using a whisk.
  3. Whisk the sugar in after adding it to the mixture.
  4. At this point, incorporate the flour and baking powder. Stir the mixture until there are no large lumps left.
  5. It is important to avoid overmixing the cake batter, so add the chopped blackberries and gently fold them into the batter. Add the berries and mix until they are completely incorporated.
  6. Proceed to divide the cake batter among the muffin tins, ensuring that each one is filled with approximately ¼ cup of the batter.
  7. Bake for fifteen to seventeen minutes, or until a toothpick should come out clean when inserted into the center of the cake.
  8. The cupcakes should be removed to a wire rack and allowed to cool completely before being frosted.

For the Blackberry Buttercream

  1. The bowl of a stand mixer that is equipped with the paddle attachment should be filled with the butter that has been softened. Beat the butter at a medium speed for about thirty seconds, or until it becomes lighter in texture.
  2. Powdered sugar should be added gradually while the mixer is operating at a low speed.
  3. The blackberry jam and vanilla extract should be added after the powdered sugar has been completely incorporated into the mixture.
  4. Using the mixer, increase the speed to medium-high and beat the frosting for one to two minutes, or until it is fluffy and light like air.
  5. Place the buttercream in a piping bag, and then use the bag to decorate the cupcakes in the manner of your choosing.
  6. You can keep any leftover cupcakes in the refrigerator for up to two days if you store them in an airtight container.


  • The cupcakes are kept moist with milk, which prevents them from drying out. I am using whole milk, but you can use any milk that you have available to you.
  • The richness of the cupcakes is enhanced by the vegetable oil.
  • To prevent the cake batter from becoming too crumbly, eggs are used to keep it together.
  • The sweetness of the sugar and the flavor of the blackberries are both enhanced by the addition of vanilla.
  • Sweetening the cupcakes is done with granulated sugar.
  • The structure of the cupcakes is provided by the flour; however, it is important to ensure that your measuring cup is level because adding an excessive amount of flavor can result in dry cupcakes.
  • The cupcakes are able to maintain their light and fluffy texture thanks to the baking powder.
  • Adding chopped blackberries to the cupcakes not only enhances the flavor of blackberries but also gives them a delicious texture.
  • Butter is what gives the frosting its structure; if you want to avoid having lumpy buttercream, you need to make sure that it has completely melted.
  • Although powdered sugar is used to sweeten the frosting, you are free to add a little bit more or a little bit less to achieve the consistency of the icing that you desire.
  • In addition to imparting a delectable flavor, blackberry jam also imparts a stunning color to the buttercream. I prefer seedless because seeds have the potential to clog the tip of the piping bag.

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