Blackberry Cupcakes with Blackberry Buttercream

I’m convinced that blackberry puree does strange things to baked goods.  I tried to make blackberry cupcakes using the blackberry puree 4 times.

I took a basic white cake recipe and then added 1/2 of a cup of blackberry puree.  The batter looked curdled, but it still tasted fine.  And they cooked up a funny color.


Anyways……feel free to do it the way I did or even just fold some sliced blackberries into the cupcake batter omitting the blackberry puree (which is what I will do next time!)


But the blackberry buttercream?  Yeah, that is spot on.  Delicious.

Blackberry Cupcakes with Blackberry Buttercream
Prep time
Cook time
Total time
Blackberry Cupcakes with Blackberry Buttercream
Serves: 20-24
  • For the cake:
  • 2¼ cups flour
  • 3½ teaspoons baking powder
  • 1 teaspoon salt
  • 1½ cups sugar
  • ½ cup butter, softened
  • 1¼ cup milk
  • 1 teaspoon vanilla
  • 3 large eggs
  • ½ cup blackberry puree
  • For the buttercream:
  • 2 sticks butter, softened
  • 1 pound powdered sugar
  • 1 teaspoon vanilla
  • ⅓ cup blackberry puree
  • half and half or cream to thin buttercream if needed
  1. To make blackberry puree: Place black berries (about a pound) in the blender and then pass thru a fine mesh sieve.  There you have it. Blackberry puree.
  2. Preheat oven to 350 degrees.
  3. Line muffin tin with cupcake liners.
  4. In a medium bowl mix together flour, baking powder, and salt.  Set aside.
  5. In the bowl of a stand mixer, beat butter and sugar until light and fluffy.  Add in the eggs and vanilla. Mix well.
  6. Then add in half of the flour mixture, all the milk, then the rest of the flour mixture.  Beat in the blackberry puree.
  7. Fill each muffin tin ½-2/3 full.  Bake for 18-20 mins or until toothpick inserted in the center comes out clean. Remove from tin and cool on a wire rack.
  8. For the buttercream.  Beat together all ingredients.  Add cream to thin if necessary.  Frost cooled cupcakes.
  9. Eat!

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