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Parsley and Icing

blackberries

Upside Down Blackberry Cupcakes

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A stack of gorgeous, freshly baked blackberry cupcakes

These upside down blackberry cupcakes are as tasty as they are adorable. The recipe also happens to be super easy! Toss some blackberries in a cupcake tin, top them with an easy cake mix and you have the cutest upside down cupcakes in about a half hour!

This is my second recipe with blackberries this winter. I love the beautiful color they bake into and the burst of fresh flavor and sweetness they add. I’m sorry to my husband for using most of the blackberries again but not too sorry because I turned them into these cupcakes!

These upside down blackberry cupcakes are super rustic looking and easy to make. No need to make them look perfect or exact. They look and taste great however they turn out!

Blackberries in a buttered muffin tin.

PREPARING THE CUPCAKE TINS

  1. Start by generously buttering your cupcake tins. I like to use the wrapper the butter came in to butter my tin. There’s always butter still on it and it’s a good way to use it up.
  2. Since we’re making upside down cupcakes, we’ll add the berries to the bottoms of our tins. Make sure your berries are evenly distributed among the cupcake cups.
White cupcake batter in a mixing bowl with a spatula on top and a paddle attachment in it.

HOW TO MAKE BLACKBERRY CUPCAKES

  1. Start by whisking or sifting the flour, baking powder and salt. Set that aside then beat your butter, sugar and vanilla with an electric mixer on medium speed. Beat for 1-2 minutes until the mixture is light and fluffy. Scrape down the sides.
  2. Add the dry ingredients alternatively with the milk on low speed. Scrape down the sides as you go to make sure that all the ingredients are well incorporated.
  3. Pour the mixture evenly over the blackberries in the prepared cupcake tins. You should have enough batter to be able to fill each cup to the top.
  4. Bake until the edges are lightly golden and a toothpick when stuck in the middle of a cupcake comes out with only a few crumbs.
blackberry cupcakes fresh from the oven featuring lightly golden edges and pops of blackberries.

5. Let the cupcakes cool for a few minutes in the tins before inverting them and letting them cool completely on a wire rack. Run a knife around the edges of each cup to loosen any parts that may be stuck to the sides.

6.To invert the cupcakes, just put a wire rack on top of your tin. Quickly and confidently flip the tin and rack over so that your tin is now on top of your rack. Some cupcakes will drop on their own, others may need a few seconds and gravity to help them drop.

Gorgeous upside down blackberry cupcakes featuring bright purple blackberries.

I hope you enjoy making and eating these cute upside down blackberry cupcakes! They’re so easy and worth making. I originally thought of them as dessert, but since they look a bit like muffins and have fruit in them, they would be an awesome addition to breakfast or brunch as well!

Cute, rustic blackberry cupcakes stacked on a plate next to some blackberries.
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Blackberry Cupcakes

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 18 cupcakes 1x
  • Category: Cupcakes, Dessert
  • Method: Baking
  • Cuisine: American
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Description

Make these blackberry cupcake for delicious, rustic treats! It’s an easy recipe featuring fresh blackberries baked into delicious white cupcake batter!

Scale

Ingredients

  • 1/2 cup unsalted butter, plus a little extra for greasing the tins, room temperature
  • 1 cup sugar plus 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • About 15 ounces blackberries

Instructions

  1. Preheat oven to 350 degrees F. Generously grease cupcake tins with butter. Add the blackberries to the bottoms of the tins, dividing them evenly (about 3 per muffin tin). Set aside. Sift dry ingredients together and set aside.
  2. In a large bowl or the bowl of an electric stand mixer using the paddle attachment, cream the butter, sugar and vanilla for 1-2 minutes until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition.
  3. Add the dry ingredients to the butter/sugar mixture alternatively with the milk. Scrape down the sides as you go and beat until well mixed. Use a spoon or an ice cream scoop to pour batter evenly over the blackberries in the tin. Fill cups completely with the batter.
  4. Bake 15-17 minutes or until a toothpick when inserted into the middle of a cupcake comes out with dry crumbs.
  5. Allow to cool in the muffin tin for about five minutes and then remove to wire racks to cool completely. Top with powdered sugar or whipped cream or enjoy as is!

Keywords: blackberries, fruit, cupcakes, white cake

White Chocolate Blackberry Coffee Cake

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A close up of white chocolate blackberry cake squares filled with freshly baked purple blackberries.

This easy white chocolate blackberry coffee cake recipe has been my go to this holiday season! Delicious and gorgeous, you won’t believe how easy it is to make! Eggs and brown sugar make this blackberry white chocolate coffee cake moist while maple syrup and melted white chocolate add the perfect amount of sweetness. Go ahead and enjoy this treat for both dessert and breakfast!

Blackberry chocolate cake squares stacked on top of each other with blackberries peaking out.

My favorite part has to be the blackberries. I had some leftover from a cheese board I had made and decided to bake something with them! They bake into a gorgeous, festive crimson color. They are lovely, wintry looking and so pretty to see popping out of each piece.

If you have extra berries, feel free to add them to the batter! I stopped at 1 1/4 cups, but it’d be yummy with even more berries! Baked, fresh, or frozen, I love using berries in the kitchen! Actually, I like using any kind of fruit! My pear and peach upside down cake is a definite must-bake if you like baking with fruit.

You can’t see the chocolate, but you’ll love knowing there’s a whole cup of white chocolate baked inside. It gives the cake a rich, sweet taste and, along with the brown sugar, makes it super moist.

A measuring cup overflowing with fresh blackberries.

HOW TO MAKE WHITE CHOCOLATE BLACKBERRY CAKE

1. Butter and line the pan with parchment paper. Lining the pan is optional but recommended. I like to leave parchment hanging from two sides to make it easier to lift them out of the pan once cooled. If you want to cut and serve them directly from the pan, there’s no need to line the pan.

2. Whisk or sift together the flour, baking powder and salt so that the dry ingredients are combined and free of lumps.

3. Melt the white chocolate chips in the microwave. It’s a good idea to set the power at 50% so that you don’t burn the chocolate. After 30 seconds, give them a stir and put them back in the microwave. Give them another stir and heat again (if necessary) until the chips are just melted and the chocolate is shiny and smooth. Set it aside to cool slightly.

4. Mix the eggs and sugar until they’re creamy. This takes about a minute. Next, add in the maple syrup. Just a teaspoon and a half adds a lovely, subtle flavor. Finally, mix in the white chocolate.

5. Use a spatula or wooden spoon to mix in the rest of the ingredients. Alternatively add the dry ingredients and milk, beginning and ending with the dry ingredients. Stir until just mixed. Finally, gently fold in the blackberries. Pour the mixture into the pan and bake! Rotate it halfway through so that it cooks evenly.

Melted white chocolate being poured into blackberry cake batter.
A spatula stirring a gorgeous white chocolate cake batter in a mixing bowl.
White Chocolate blackberry Cake batter in a pan with lots of blackberries peaking out.

COOLING AND CUTTING

Once baked, let the cake cool completely in the pan. I was running late the first time I made them, so I cut them before they cooled. This caused the tops to crinkle a little, so if you have time, definitely let them cool before cutting. They can be cut into 9 squares or up to 16 squares, depending on the size. For 16 even squares, start by cutting the cake in half and then cutting the two sides in half. Turn the pan sideways and repeat.

HOW TO SERVE IT

If you want handholdable, smaller pieces, cut the cake into smaller squares. This is great if you are serving multiple desserts or a dessert buffet. I also love my coconut butterscotch bars for this type of easy-to-eat dessert.

This cake is also super delicious served with ice cream on top. In this case, it’s nice to serve them in larger squares. If you have blackberries leftover, they make a tasty, beautiful garnish!

A freshly baked piece of white chocolate cake with a baked blackberry oozing out.

Hope you love eating and sharing this insanely good white chocolate blackberry coffee cake as much as I do! Make one for dessert and have leftovers with coffee the next morning!

For more berry-filled dessert that’ll go great with your coffee, make my upside down blackberry cupcakes and my roasted strawberry crumb bars!

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White Chocolate Blackberry Coffee Cake

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8–12 (depending on the size) 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
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Description

This easy recipe for white chocolate blackberry coffee cake makes the most delicious dessert! Enjoy them for breakfast, a snack or dessert, everyone loves these treats!

Scale

Ingredients

  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup brown sugar
  • 2 tablespoons granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons maple syrup
  • 1 cup white chocolate chips, melted
  • 1/4 cup milk
  • 1  1/4 cup blackberries

Instructions

  1. Preheat oven to 350 F. Butter then line an 8 inch square pan with parchment paper.
  2. Place the white chocolate chips in a bowl and microwave on 50% power at 30 second intervals. Stir well in between intervals and heat until chips are melted and smooth. Set aside to let cool slightly.
  3. In a medium sized bowl, whisk together the flour, baking powder and salt.
  4. In a large bowl or the bowl of an electric mixer, beat the eggs and sugar on medium for about 1 minute, until the mixture is creamy. Add the maple syrup followed by the melted chocolate. Using a spatula or wooden spoon, alternatively add the dry ingredients and the milk. Gently stir in the blackberries.
  5. Pour mixture into prepared pan and bake 30-35 minutes, rotating the pan halfway through. Bake until a toothpick, when inserted in the center of the bars, comes out dry (a few crumbs are ok). Allow to cool completely in the pan. 

Keywords: white chocolate, blackberries, bars, squares, dessert, maple syrup