Blackberry Cupcakes Recipe

INGREDIENTS

FOR THE CUPCAKES

• ½ cup whole milk 114 grams
• ½ cup vegetable oil 100 grams
• 2 large eggs 100 grams
• 1 teaspoon pure vanilla extract 4 grams
• 1 cup granulated sugar 200 grams
• 1½ cups all-purpose flour 180 grams
• 1 teaspoon baking powder 4 grams
• ½ cup finely chopped blackberries 75 grams

FOR THE BLACKBERRY BUTTERCREAM

• ½ cup unsalted butter 113 grams, room temperature (1 stick)
• 2¼ cups powdered sugar 254 grams
• ¼ cup blackberry jam or preserves 85 grams
• 1 teaspoon pure vanilla extract 4 grams

EQUIPMENT

• Kitchen Scale (optional)
• Cupcake Tin
• Stand Mixer
• Piping Tip Set

Instructions

FOR THE CUPCAKES

• Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
• In a large bowl, whisk the milk, vegetable oil, eggs, and vanilla together.½ cup whole milk,½ cup vegetable oil,2 large eggs,1 teaspoon pure vanilla extract
• Add the sugar and whisk to combine.1 cup granulated sugar
• Add the flour and baking powder. Mix just until no large lumps remain.1½ cups all-purpose flour,1 teaspoon baking powder
• Add the chopped blackberries and gently fold them into the cake batter– try not to overmix the batter! Mix just until the berries are incorporated.½ cup finely chopped blackberries
• Divide the cake batter between the muffin tins, filling each one with about ¼ cup of batter.
• Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cupcakes to a wire rack and cool completely before frosting.

FOR THE BLACKBERRY BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until lightened, about 30 seconds.½ cup unsalted butter
• With the mixer on low speed, slowly add the powdered sugar.2¼ cups powdered sugar
• Once all of the powdered sugar has been incorporated, add the blackberry jam and vanilla extract.¼ cup blackberry jam or preserves,1 teaspoon pure vanilla extract
• Turn the mixer to medium-high speed and beat until the frosting is light and fluffy, about 1-2 minutes.
• Transfer the buttercream to a piping bag and frost the cooled cupcakes as desired.

NOTES

• Make sure to spoon and level your ingredients into the measuring cup for the most accurate results.
• Generously spray your cupcake tin or line it with paper liners for easy release.
• Don’t overmix the cupcake batter, or you could end up with dry, dense cupcakes. Only mix until there are no lumps in the batter. 
• Don’t overfill the wells of the cupcake tin or you will end up with “muffin tops” on your cupcakes, and they will be more difficult to frost.
• Allow the cupcakes to cool completely before frosting; otherwise, the frosting will melt off.

Storage: Store blackberry cupcakes in an airtight container in the refrigerator for up to 2 days. Freeze cupcakes and buttercream separately for up to 3 months.