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.