Blackberry Cupcakes

If you’re looking for a bake that’s impressive and effortless, these Blackberry Cupcakes are exactly that. Fluffy vanilla cupcakes are baked over fresh blackberries. When you flip them out of the tin, the jammy, berries stand out on top!

You can make them in less than an hour and they just might become your new favorite in my collection of cupcake recipes!

Some blackberry cupcake recipes get their wow factor from purple blackberry frosting. These cupcakes are special because they come out of the oven stunning!

The berries turn deep, gorgeous purple while they bake. The cupcakes are sweet and fruity enough as is. No decorating needed.

The fruit is the real star of the recipe just like in my blackberry galette, blueberry tart and peach and raspberry cake!

Why You’ll Love These Blackberry Lemon Cupcakes

• They’re perfectly sweet vanilla cupcakes with big blackberries baked right on top!
• These are simple and beautiful!
• 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!

Ingredients

Below are useful notes about some of the ingredients.

• All-purpose flour is the base of these cupcakes.
• Unsalted butter should be at room temperature before you start so it creams up light and fluffy.
• Fresh blackberries bake into jammy, pretty purple pockets of fruit, just like in my mixed berry galette.
• Use granulated sugar for the cupcake batter. If you’re making the lemon icing, you’ll also need powdered sugar.
• Lemon zest is optional but highly recommended. Rubbing it into the sugar releases its oils and adds a lovely brightness that pairs beautifully with the blackberries.
• Whole or 2% milk keeps the batter smooth and moist. Make sure it’s at room temperature before adding it in.

Please see the recipe card below for the full list of ingredients and measurements.

Substitutions & Variations

• No fresh blackberries? Frozen will work. Don’t thaw them first or they’ll release too much liquid.
• Skip the lemon icing and finish with a simple dusting of powdered sugar instead.

Instructions

Step 1: Rub the lemon zest (if using)into the sugar with your fingertips. Beat the butter, sugar 2-3 minutes until light and fluffy. Add the dry ingredients alternatively with the milk on low speed.

Step 2: Grease a 12 count muffin pan with butter. Add a few blackberries to each muffin cavity.

Step 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 almost to the top.

Step 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. Invert cupcakes out onto a rack. Allow to cool completely.

Recipe FAQs

More Recipes You’ll Love

Blackberry Cupcakes

Natalie

These blackberry cupcakes are sweet, delicious and easy to make! Nothing not to love about vanilla cupcakes with blackberries baked inside!

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 15 minutes mins

Total Time 50 minutes mins

Course Cupcakes, Dessert

Cuisine American

Servings 15 cupcakes

Calories 240 kcal

Equipment

• ▢
  muffin pan

Ingredients

 

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Blackberry Cupcakes

• ▢ ½ cup (113 g) unsalted butter room temperature, plus a little extra for greasing the muffin pan
• ▢ 1 tablespoon (6 g) lemon zest optional, from about 1 medium lemon
• ▢ 1 cup (200 g) granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 2 large eggs room temperature
• ▢ 2 cups (250 g) all-purpose flour
• ▢ 1¾ teaspoons baking powder
• ▢ ½ teaspoon salt
• ▢ 1 cup (244 g) milk whole or 2%, room temperature
• ▢ 15 ounces (425 g) blackberries

Lemon Icing (optional)

• ▢ 1 ⅓ cup (160 g) powdered sugar sifted
• ▢ 2 ½ tablespoons lemon juice
• ▢ zest of 1 lemon

Instructions

 

Blackberry Cupcakes

• Preheat oven to 350 degrees F. Generously grease cupcake pans with butter. Gently wash the blackberries and pat them dry.
• Add the blackberries to the bottoms of the muffin pan, dividing them evenly (about 3 per muffin). Set aside.
• Sift or whisk the dry ingredients together in a medium bowl and set aside.
• Add the sugar to a large bowl or the bowl of an electric stand mixer with the paddle attachment attached. If using lemon zest, add it to the sugar. Rub the zest into the sugar with your fingertips for about 1 minute.
• Add the butter and beat on medium speed until the mixture is light and fluffy.
• Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
• Add the dry ingredients to the butter and sugar mixture alternatively with the milk. Scrape down the sides as you go and beat until well mixed. Use a spoon or a cookie scoop to pour batter evenly over the blackberries in the tin. Fill cups ⅔ full with 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!

Lemon Icing (optional)

• In a medium sized bowl, sift the powdered sugar. Add the lemon zest and juice and use a whisk or spoon to combine.

Notes

Icing (optional): You can drizzle a little icing over the cooled cupcakes, or enjoy as is. These cupcakes are sweet enough and pretty enough as is without icing or any topping. 

Serving: Plate and serve these cupcakes upside down. That way the pretty blackberries are on display! 

Storage: Once cooled completely, store cupcakes in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 1cupcakeCalories: 240kcalCarbohydrates: 41gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 40mgSodium: 165mgPotassium: 103mgFiber: 2gSugar: 26gVitamin A: 309IUVitamin C: 8mgCalcium: 77mgIron: 1mg

Please note that nutritional values are created by an online calculator and should only be used as an estimate.

Tried this Recipe? Leave a comment below & tag @parsleyandicing on social!