In my world, blackberries are what you put in Greek yogurt, fruit salad, a bowl of whipped cream… or, most importantly, extra tasty, super springy blackberry cupcakes with blackberry cream cheese frosting.
Seriously, blackberries are not for texting. That’s what we have iPhones for!
With Easter coming, I want to share the awesome recipe I tried out a few weeks ago when the cartons of blackberries on sale were calling my name. This recipe did not disappoint. Not only were the cupcakes a really pretty shade of lilac, but they were perfectly moist with a nice light blackberry-vanilla flavor to them. And the frosting… was amazing!
I LOVE LOVE LOVE these cupcakes! Taste-wise and looks-wise. So if you are in search of a fun Spring-time recipe to try for Easter, here ya go!
Recipe below is courtesy of Bumbles and Light
1 cup unbleached all-purpose flour
2 tsp baking powder
1 tsp salt
6 tbsp unsalted butter at room temperature
1 cup sugar
1 tsp vanilla extract
1/2 cup milk
1/2 cup blackberry puree
Preheat your oven to 350 F. Line a cupcake pan with paper liners and set aside.
For the blackberry puree: Puree 4oz blackberries together with 1 tbsp sugar and a splash of water (MANDEE’S NOTE: I used 6 oz of blackberries and blue agave nectar instead of sugar. It worked perfectly.). Strain through a fine mesh sieve and discard the seeds.
In a bowl, mix the flour, baking powder and salt, set aside. In an electric mixer cream together the butter and sugar until it is light and fluffy. Add eggs, one at a time, continuing to mix.
In a second bowl, whisk together the milk, vanilla and blackberry puree. Add half of the dry ingredients to the electric mixer bowl and mix until just combined. Add the milk/blackberry mixer and continue to mix. Finally add the rest of the dry ingredients until just incorporated.
Divine the batter evenly into the cupcake tin. (MANDEE’S NOTE: these cupcakes did not rise a lot, so you can fill almost to the top like I did. PS, isn’t that purple amazing?! Matched my Easter egg cupcake papers so well.)
Bake for 12 – 15 minutes or until a toothpick inserted comes out clean. Cool cupcakes in the pan for 15 minutes and then transfer to a wire rack to cool completely. (MANDEE’S NOTE: the cupcakes come out with flat even tops, which makes my favorite part of the cupcake process even more fun… FROSTING! Nothing looks as good as a tower of cream cheese icing. Ok well maybe Mike Catherwood does. But that’s about it.)
After the cupcakes have cooled you can frost them if you like or just eat them plain. They taste EXCELLENT with cream cheese frosting!
I wanted the frosting to have a nice tint to it as well as a subtle hint of blackberry… soooo I decided to incorporate my favorite jelly/preserves from my FAVORITE store. I strongly urge you to try out the Trader Joe’s blackberry preserves if you haven’t yet. Not only is it awesome on toast, pb&j and corn muffins but it goes great in frosting as well! I started with a couple of spoonfuls and blended them in with the cream cheese, butter and vanilla, then added a bit more. I wasn’t measuring my amounts, but I added until I felt I had the right amount of blackberry. So taste/add until you’ve got the blackberry/color that you want. You could also make extra blackberry puree to use in place of this, but I wanted to let my favorite preserves shine.
Top with fresh blackberries or (what I’m planning on using next time) chocolate covered blackberries. YUM!
There you have it! Thank you to Bumbles and Light for an amazing recipe! Definitely making these again soon!
If you liked these, stay tuned. Next up, I’m sharing a jersey shore inspired cupcake–don’t worry, grenade is NOT a flavor.