Blackberry Cupcakes
These blackberry cupcakes are sweet, delicious and easy to make! Nothing not to love about vanilla cupcakes with blackberries baked inside!
Servings: 15 cupcakes
Calories: 240kcal
Equipment
Ingredients
Blackberry Cupcakes
- ½ cup unsalted butter room temperature, plus a little extra for greasing the muffin pan
- 1 tablespoon lemon zest optional, from about 1 medium lemon
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 2 cups all-purpose flour
- 1¾ teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk whole or 2%, room temperature
- 15 ounces blackberries
Lemon Icing (optional)
- 1 ⅓ cup 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: 1cupcake | Calories: 240kcal | Carbohydrates: 41g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 165mg | Potassium: 103mg | Fiber: 2g | Sugar: 26g | Vitamin A: 309IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 1mg
