These Upside Down Blackberry Cupcakes are as delicious as they are pretty! The recipe also happens to be super easy! Tender vanilla cupcakes with juicy blackberries baked on top! Best part: from start to finish, they take just around thirty minutes!
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BAKING WITH BLACKBERRIES
There’s nothing like delicious blackberries. I love them fresh but also love baking with them! They develop a beautiful purple color as they bake. They also add fresh flavor and natural sweetness.
ABOUT THESE DELICIOUS CUPCAKES
These blackberry cupcakes:
- DELICIOUS: They’re perfectly sweet vanilla cupcakes with big blackberries baked right on top!
- RUSTIC: These are understated, simple and beautiful! They remind me of something I’d find in a small coffee shop in a small town. 🙂
- SIMPLE: No fancy techniques needed! It’s an easy recipe. The berries get added to a muffin tin and covered up with batter. That’s it!
OTHER BLACKBERRY DESSERT RECIPES
This is not my first recipe with blackberries nor will it be my last! This White Chocolate Coffee Cake is tender, sweet and indulgent! For a taste of summer, definitely make this Mixed Berry Gallette!
HOW DO WE GET THE BLACKBERRIES ON TOP?
Since we’re making upside down cupcakes, we’ll add the berries to the bottoms of our tins. Distribute the berries in the cupcake tin and fill them with batter.
HOW TO MAKE BLACKBERRY CUPCAKES
- Whisk to combine the dry ingredients. Set them aside.
- Beat the butter, sugar and vanilla for 1-2 minutes til light and fluffy. Scrape down the sides of the mixing bowl.
- 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.
- 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.
- 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.
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.
Start with well greased muffin tins! Once baked, run a knife along the edge of the cupcakes to loosen them up and unstick any spots. Place the cooling rack on top of the tin then flip them over quickly. They should naturally just fall right out with the blackberries in tact.
Yes! These cupcakes are perfect plain or with a drizzle of icing.
Frosting would be delicious, but it would cover up the baked berries on top. I prefer a drizzle of icing. It looks pretty, it’s delicious and best of all it doesn’t cover up the fruit!
DECORATING THESE CUPCAKES
To me, these cupcakes are perfectly sweet, delicious and beautiful as is. That said, it’s always fun to add a little finishing touch for extra flavor and beauty!
WHAT TO TOP THESE CUPCAKES WITH
Here are some suggestions for some toppings:
- Lemon Icing: I love the tangy sweetness that lemon icing adds! I first made this icing for my Lemon Sour Cream Cookies. I love it here alongside the freshness of the blackberries.
- Powdered Sugar: A dusting of powdered sugar always looks pretty and fancy. Once the cupcakes have cooled or right before serving, dust them with some powdered sugar!
- Ice Cream: For sure the most indulgent suggestion, but it’s so good. Add a scoop of ice cream on top of these muffins. I love ice cream over still slightly warm cupcakes.
HOW TO MAKE LEMON ICING
These cupcakes are delicious as is. I love them warm right from the oven! If you like, you can let them cool then add icing!
In addition to being super yummy and addicting, the lemon-powdered sugar icing takes less than a minute to make. All you’ll do is stir together the powdered sugar, lemon zest and juice!
It can be drizzled over the cookies or spooned/spread over them. To spread the icing as I did, just take a teaspoon or two of icing and pour it over the centers of the cookies. Use the back of the spoon to help it slide down and coat the cookies evenly.
MORE DELICIOUS BLACKBERRY CUPCAKES
I have loved every blackberry cupcake recipe I’ve ever tried! A few of my favorites include these Blackberry Cupcakes from Garnish and Glaze. These Lemon Cupcakes with Blackberry Cream Cheese Frosting from Sally’s Baking Addiction are also must make deliciousness!
I hope you enjoy these moist, flavorful Upside Down Blackberry Cupcakes! They’re delicious and easy to make! 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!
Blackberry Cupcakes
Ingredients
FOR THE BLACKBERRY CUPCAKES
- ½ 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 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 15 ounces blackberries about
FOR THE LEMON ICING
- 1 ⅓ cup powdered sugar sifted
- 2 ½ tablespoons lemon juice
- zest of 1 lemon
Instructions
FOR THE BLACKBERRY CUPCAKES
- 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.
- 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.
- 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.
- Bake 15-17 minutes or until a toothpick when inserted into the middle of a cupcake comes out with dry crumbs.
- Allow to cool in the muffin tin for about five minutes and then remove to wire racks to cool completely. Top with icing, powdered sugar or whipped cream or enjoy as is!
FOR THE LEMON ICING
- In a medium sized bowl, sift the powdered sugar. Add the lemon zest and juice and use a whisk or spoon to combine.
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Barbara Briggs Ward
SO Delightfully Yummy!