Blackberry and Cream Cupcakes

In almost every alley way and neglected piece of property in the City of Seattle there are wild blackberries lurking. I always wind up stopping on my daily walks and nibbling a few from the higher branches and I can never believe how incredibly sweet a “real” blackberry is. (Um, you know, one not grown in a hot house and purchased at the store).

Blackberry and Cream Cupcakes

I got my kids to help me pick near us and we chose the most beautiful of the blackberries for these cupcakes.

Blackberry and Cream Cupcakes

The cupcakes are simple vanilla cream and just the right mix of light and moist cake. The buttercream is flavored and lightly colored with the fresh sweet blackberries and combined with a big bite of the cake you have a heavenly combination!

Blackberry and Cream Cupcakes

I made these for a playdate that Pia had the other day and they were a huge hit. The girls took these and globbed on liberal amounts of sprinkles as well, but what more could I expect from 5 year olds?

Blackberry and Cream Cupcakes

To make these Blackberry and Cream Cupcakes, this is what you do:

Preheat the oven to 350 degrees. Prepare a muffin tin with paper liners.
In the bowl of a standing mixer combine the butter and sugar until fluffy. Add the eggs and vanilla and combine really well. In a separate bowl combine the dry ingredients and then add them to the batter and mix until creamy. Add the Cream and mix until well combined (it will be a thick batter). Scoop the batter into the prepared paper liners. Bake the cupcakes for about 15-17 minutes. (don’t over bake!)

Blackberry and Cream Cupcakes

Let the cupcakes cool while you make the Blackberry Buttercream Frosting:
In a large bowl whip together the soft butter and the powdered sugar together. Add the cream and mix well. At the end mix in the blackberries and continue to whip until the frosting is lightly colored violet by the blackberries.

Blackberry and Cream Cupcakes

Pipe or spread the frosting onto the tops of the cupcakes. Top each one with a ripe blackberry.

Blackberry and Cream Cupcakes

 

Recipe: Blackberry and Cream Cupcakes

Ingredients

  • Vanilla Cream Cupcakes
  • ½ cup butter, at room temperature
  • ¾ cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 ½ cups flour
  • ½ teaspoon salt
  • 1 ½ teaspoons baking powder
  • 1/3 cup cream
  • Blackberry Buttercream Frosting
  • ½ cup butter, at room temperature
  • 3 cups powdered sugar
  • 2 tablespoons cream
  • 4 blackberries
  • 12 ripe blackberries for garnish

Instructions

  1. Preheat the oven t0 350 degrees. Prepare a muffin tin with paper liners.
  2. In the bowl of a standing mixer combine the butter and sugar until fluffy. Add the eggs and vanilla and combine really well.
  3. In a separate bowl combine the dry ingredients and then add them to the batter and mix until creamy. Add the Cream and mix until well combined (it will be a thick batter).
  4. Scoop the batter into the prepared paper liners. Bake the cupcakes for about 15-17 minutes. (don’t over bake!)
  5. Let the cupcakes cool while you make the Blackberry Buttercream Frosting:
  6. In a large bowl whip together the soft butter and the powdered sugar together. Add the cream and mix well. At the end mix in the blackberries and continue to whip until the frosting is lightly colored violet by the blackberries.
  7. Pipe or spread the frosting onto the tops of the cupcakes. Top each one with a ripe blackberry.

Preparation time: 10 minute(s)

Cooking time: 17 minute(s)

Number of servings (yield): 12

Print Recipe  

Blackberry and Cream Cupcakes

In almost every alley way and neglected piece of property in the City of Seattle there are wild blackberries lurking. I always wind up stopping on my daily walks and nibbling a few from the higher branches and I can never believe how incredibly sweet a “real” blackberry is. (Um, you know, one not grown in a hot house and purchased at the store).

Blackberry and Cream Cupcakes

I got my kids to help me pick near us and we chose the most beautiful of the blackberries for these cupcakes.

Blackberry and Cream Cupcakes

The cupcakes are simple vanilla cream and just the right mix of light and moist cake. The buttercream is flavored and lightly colored with the fresh sweet blackberries and combined with a big bite of the cake you have a heavenly combination!

Blackberry and Cream Cupcakes

I made these for a playdate that Pia had the other day and they were a huge hit. The girls took these and globbed on liberal amounts of sprinkles as well, but what more could I expect from 5 year olds?

Blackberry and Cream Cupcakes

To make these Blackberry and Cream Cupcakes, this is what you do:

Preheat the oven to 350 degrees. Prepare a muffin tin with paper liners.
In the bowl of a standing mixer combine the butter and sugar until fluffy. Add the eggs and vanilla and combine really well. In a separate bowl combine the dry ingredients and then add them to the batter and mix until creamy. Add the Cream and mix until well combined (it will be a thick batter). Scoop the batter into the prepared paper liners. Bake the cupcakes for about 15-17 minutes. (don’t over bake!)

Blackberry and Cream Cupcakes

Let the cupcakes cool while you make the Blackberry Buttercream Frosting:
In a large bowl whip together the soft butter and the powdered sugar together. Add the cream and mix well. At the end mix in the blackberries and continue to whip until the frosting is lightly colored violet by the blackberries.

Blackberry and Cream Cupcakes

Pipe or spread the frosting onto the tops of the cupcakes. Top each one with a ripe blackberry.

Blackberry and Cream Cupcakes

 

Recipe: Blackberry and Cream Cupcakes

Ingredients

  • Vanilla Cream Cupcakes
  • ½ cup butter, at room temperature
  • ¾ cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 ½ cups flour
  • ½ teaspoon salt
  • 1 ½ teaspoons baking powder
  • 1/3 cup cream
  • Blackberry Buttercream Frosting
  • ½ cup butter, at room temperature
  • 3 cups powdered sugar
  • 2 tablespoons cream
  • 4 blackberries
  • 12 ripe blackberries for garnish

Instructions

  1. Preheat the oven t0 350 degrees. Prepare a muffin tin with paper liners.
  2. In the bowl of a standing mixer combine the butter and sugar until fluffy. Add the eggs and vanilla and combine really well.
  3. In a separate bowl combine the dry ingredients and then add them to the batter and mix until creamy. Add the Cream and mix until well combined (it will be a thick batter).
  4. Scoop the batter into the prepared paper liners. Bake the cupcakes for about 15-17 minutes. (don’t over bake!)
  5. Let the cupcakes cool while you make the Blackberry Buttercream Frosting:
  6. In a large bowl whip together the soft butter and the powdered sugar together. Add the cream and mix well. At the end mix in the blackberries and continue to whip until the frosting is lightly colored violet by the blackberries.
  7. Pipe or spread the frosting onto the tops of the cupcakes. Top each one with a ripe blackberry.

Preparation time: 10 minute(s)

Cooking time: 17 minute(s)

Number of servings (yield): 12