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–+ servings
blackberry cupcakes on a wooden cutting board with blackberries scattered around.
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4.70 from 23 votes

Blackberry Cupcakes with Blackberry Buttercream

Blackberry cupcakes with blackberry buttercream are fluffy, tender cupcakes bursting with fresh blackberries. These beautiful homemade cupcakes are the perfect summer treat!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 16 Cupcakes
Calories: 400kcal
Author: Ashley Boyd

Equipment

Ingredients

Blackberry Cupcakes

Blackberry Buttercream

  • 1 cup butter or two sticks, salted, very soft, see note
  • ½ cup fresh blackberries rinsed and finely chopped
  • 4 cups powdred sugar
  • 2 teaspoons lemon juice freshly squeezed, room temperature

Instructions

  • Preheat your oven to 350°F. Line a muffin pan with nonstick cupcake liners and set aside.
  • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a separate small mixing bowl, whisk together the sour cream and buttermilk until completely combined. Set aside.
  • Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until pale and fluffy, about 5-7 minutes, scraping down the sides and bottom of the bowl as needed. Start on low speed then gradually increase to a high speed of 8 or 9.
  • Add the eggs to the bowl with the butter mixture, one at a time, and beat on medium speed after each addition until fully mixed in.
  • Add ⅓ of the flour mixture and mix on medium until no more dry flour is visible. Add ½ of the sour cream and mix on medium until incorporated. Repeat with the remaining flour and sour cream mixtures until all has been mixed in.
  • Beat in the vanilla and blackberries on medium until completely mixed in. Scrape down the sides and bottom of the bowl to ensure all the ingredients are combined.
  • Use a cookie scoop to spoon batter into lined muffin cups, filling them about ⅔ full. Bake the cupcakes for 15-18 minutes, or until a toothpick inserted into the center comes out clean aside from a few moist crumbs.
  • Cool the cupcakes in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  • Meanwhile, place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed (setting of 4-6) until completely smooth and creamy, about 2 minutes. Add the blackberries to the bowl and beat until completely mixed into the butter, scraping down the sides and bottom of the bowl as needed.
  • Add in the powdered sugar, beating in one cup at a time on medium speed, until the frosting is sturdy and smooth. If you feel that your frosting isn't thick or sturdy enough, beat in ½ cup more powdered sugar. Beat in the lemon juice until smooth.
  • Spoon the frosting into a piping bag fitted with a large round piping tip and pipe frosting onto the completely cooled cupcakes in a swirl pattern, starting at the rim and working your way toward the center, coming to a peak.
  • Garnish cupcakes with a fresh blackberry and serve at room temperature.

Video

Notes

  • Measure your flour properly by weighing it on a kitchen scale or spooning it into the measuring cup and leveling it off with a knife.
  • Make sure your butter, eggs, milk, sour cream, and lemon juice are at room temperature! Leave the ingredients out on the counter for at least an hour or two before baking.
  • Chop the blackberries until they resemble a loose, chunky jam. If you do not want the seeds in the cupcakes or frosting, you may strain the blackberries through a fine mesh sieve.
  • You can also use unsalted butter to make the blackberry buttercream, just add ½ teaspoon of salt to the butter and sugar before creaming them.

Nutrition

Serving: 1cupcake | Calories: 400kcal | Carbohydrates: 55.1g | Protein: 3g | Fat: 19.6g | Saturated Fat: 12.1g | Cholesterol: 70mg | Sodium: 96mg | Potassium: 104mg | Fiber: 1.1g | Sugar: 43.1g | Calcium: 45mg | Iron: 1mg