Celebrate the season of fresh blackberries with Blackberry-Vanilla Cupcakes

Blackberry Vanilla Cupcakes


2 1/3 cups flour

2 1/2 tsp. baking powder

1/2 tsp salt

1 cup butter, room temperature

1 vanilla bean, seeds removed and reserved

1 1/4 cups sugar

3 eggs, room temperature

1 tsp. vanilla

2/3 cup whole milk, room temperature

about 48-60 blackberries , fresh or frozen


4 tablespoons butter, room temperature

8 oz. cream cheese, room temperature

1 vanilla bean, seeds removed and reserved

1 cup fresh black berries

4-5 cups powdered sugar

24 fresh blackberries, for garnish

1 small jar blackberry-vanilla preserves or spread


In the bowl of a stand mixer , cream together the butter, vanilla seeds and sugar. Beat until light and fluffy. Add the eggs one at a time, incorporating well between each addition. Add vanilla. In a small bowl whisk together the baking powder, salt and flour. Add alternately the flour mixture and milk until just combined. Scoop evenly into 24 lined muffin tins. Lightly dust with flour the berries and shake off excess. Poke into each cupcake 2-3 fresh or frozen berries. Bake for about 20-25 minutes until cake is cooked through. Remove from oven and let rest 5 minutes in tins and then remove to wire rack to cool completely.


Combine the butter, cream cheese, vanilla seeds and 1 cup fresh berries. Blend and slowly add sugar until desired consistency is achieved.

Spread a thin layer of blackberry-vanilla preserves on the tops of each cooled cupcake. Pipe the frosting on the top of each cupcake and garnish with a fresh berry.

14 thoughts on “Celebrate the season of fresh blackberries with Blackberry-Vanilla Cupcakes

  1. Maggie, I am making these for Lari Dawn’s sons’ graduation party. Tulare Western red, white, blue theme. Question..when you do the cupcake papers. Do you put a fresh one on the cupcake after baking or do you use two when baking, or neither. lol In your pics the cupcake papers look fresh, and not faded with the baking. Am I nutty or what??

      • Of course!!! I will do that before I take them tomorrow. I think I am going to have start over my frosting. Too soft, and I put almost a 2# bag of powdered sugar??? I think the berries were to juicy. Everything taste good, only the frosting too soft. Think I will redo frosting tomorrow…Dang it. I should have paid more attention to the juicy berry part. Any suggestions? Just more powdered sugar? Kind of loosing the cream cheese taste.

      • Lesson the butter and cream cheese for the consistency issues. Have you refrigerated the frosting you have already made? That can tighten up the frosting as well.
        Frosting was too soft to pipe? It will be softer than a butter cream.

      • Hey the time thing…no big.. I have put it in the refrig all day, frosted cupcakes, but as soon as it warms up…not good. I did pipe it…so I will see what they look like tomorrow,, and take one out for a while to see how it will last at the party. If I redo, I will just scape off first frosting, and redo with less butter, and cream cheese and less boysenberries. It is very tasty though. 🙂

      • Darn it! It’s not a frosting for warm weather for sure. I think the time thing is this way because this blog site originates somewhere other than the US. I did store these in the fridge and brought out just before serving.

      • Yeah you are right about the weather. So I will see what they look like in the AM and go from there. I can just refrig them until they need to come out. Like I say they are very good. And I will try them again for sure…just learned a few things, and that is a good thing. Will let you know tomorrow.

  2. Maggie, good morning, and good news. The cupcakes looked good this AM and I kept one out for a couple hours, and the frosting looked fine. Topped with berries, and they look beautiful. Question..how do you get the fresh cupcake liners to fit nicely? Mine look like too big. During baking the baked liner drew into the cake, and shrunk the paper (normal) so now the new liners don’t fit nicely. Secret???

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