These cupcakes are delicious. The blackberry puree and cream cheese frosting make them extra wonderful. (they would have been even more wonderful if when I doubled the original recipe, I also doubled the baking powder!) My frosting was a little runny but I only had just barely enough sugar to make it work and I went for it anyways and after letting them set up in the fridge they came together just fine.
Blackberry Cupcakes recipe adapted from Annie’s Eats
- 2 cups flour
- 4 tsp baking soda
- 2 tsp salt
- 12 tbsp unsalted butter ( 3/4 cup) at room temp.
- 2 cups sugar
- 2 tsp vanilla extract
- 4 eggs
- 1 cup milk
- 1 cup blackberry puree (puree in a food processor and then strain through a mesh sieve to remove the seeds)
for the frosting
- 8 oz. cream cheese at room temp. (this is one brick)
- 3 cups powdered sugar
- 5 tbsp blakberry puree (or as much as you can manage without making your frosting too runny)
To make cupcakes:
Preheat the oven to 350 degrees and line 24 muffin tims with liners.
In a bowl, combine flour with baking powder and salt. Whisk or sift together.
In the bowl of your mixer add butter and sugar and beat until light and fluffy.
Add eggs one at a time combining well and scraping down the sides of the bowl after each addition.
In a large measuring cup combine milk and blackberry puree.
Add half of the flour mixture to the butter mixture and beat or stir until it is just combined. Then add all of the blackberry mixture followed by the rest of the flour.
Mix only until ingredients are combined.
Fill muffin liners 2/3 of the way full and bake 15-20 minutes.
Once cupcakes are 100% cooled, frost them as desired.
for the frosting:
Beat cream cheese until smooth and add the powdered sugar. Beat in as much of the blackberry puree as you can. (You may need to add more icing sugar to get the right consistency. I ran out!) Frost the cupcakes!
Store these in the fridge until you’re ready to serve them! Enjoy!