Blackberry Cupcakes

These blackberry cupcakes are the perfect combination of sweet and tart, offering a burst of fresh blackberry flavor in every bite. The tender vanilla cupcake base is infused with juicy blackberries, creating a lovely fruity contrast. To top it off, these cupcakes are crowned with a smooth, tangy blackberry buttercream, adding a vibrant touch of color and taste. Perfect for a special occasion or as a delightful treat, these cupcakes capture the essence of summer berries while being easy enough for any home baker to make.

Ingredients:

Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 cup fresh blackberries (chopped)

Blackberry Buttercream:

• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup blackberry puree (made from fresh or frozen blackberries)
• 1 tsp vanilla extract
• 1-2 tbsp heavy cream (optional for consistency)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream the butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. Add in the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
4. Alternate adding flour and milk: Slowly add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour. Stir just until combined.
5. Fold in the blackberries: Gently fold the chopped blackberries into the batter.
6. Bake the cupcakes: Fill the cupcake liners about two-thirds full and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.
7. Make the buttercream: In a medium bowl, beat the butter until creamy. Gradually add the powdered sugar, 1 cup at a time, alternating with the blackberry puree. Add vanilla extract and mix until smooth. If the frosting is too thick, add 1-2 tablespoons of heavy cream to achieve the desired consistency.
8. Frost the cupcakes: Once the cupcakes are cooled, pipe or spread the blackberry buttercream on top of each cupcake.
9. Optional garnish: Top each cupcake with a fresh blackberry for an extra pop of color and flavor.

Enjoy your vibrant and delicious blackberry cupcakes!