Easy blackberry cupcakes recipe
Quick and simple blackberry cupcakes with a wonderfully light and fluffy texture. Simple vanilla sponge is topped with a swirl of gorgeous blackberry buttercream and finished off with a juicy fresh blackberry for decoration. Give this blackberry cupcake recipe a go and share the delights with family and friends!
See method- Serves 12
- 30 mins to prepare and 25 mins to cook
- 557 calories / serving
Ingredients
- 125g butter
- 200g caster sugar
- 3 eggs
- 125ml milk
- 1 tsp vanilla extract
- 300g plain flour, sifted
- 3 tsp baking powder
For the icing
- 150g blackberries, plus 12 extra to decorate
- 150g butter, softened
- 600g icing sugar
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Shop ingredientsEach serving contains
- Energy
- 2340kJ 557.0kcal
- Fat
- 21g
- Saturates
- 13g
- Salt
- 0.7g
- Sugars
- 68g
of the Reference intake
Carbohydrate 86.7gProtein 4.5gFibre 1.6g
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- Preheat the oven to Gas Mark 4, 180°C, fan 160°C.
- Line a muffin tin with 12 paper cases. Cream the butter and sugar together until light and fluffy. Add the eggs along with the remaining ingredients and fold together well. Divide between the 12 paper cases and bake in the preheated oven for 20-25 minutes until well risen, lightly golden and springy to the touch. Allow to cool.
- To make the icing, place the blackberries into a food processor and whizz until smooth. Push through a sieve. In a separate bowl, cream the butter and icing sugar together until well combined then fold in the blackberry purée. Spoon into a piping bag and pipe swirls onto the top of each cooled cake, then decorate with a fresh blackberry.
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