Blackberry Cupcakes

Prep work





  • 400g blackberries, mashed and strained to remove seeds
  • 2 tablespoons tablespoons milk
  • 225g sugar
  • 70g salted butter, softened
  • 1 vanilla bean, seeds scraped or teaspoon vanilla extract
  • 2 large eggs
  • 320g all purpose flour
  • 1 1/2 teaspoons teaspoons baking soda
  • 200g cream cheese
  • 130g confectioners sugar

Preheat the oven to 180°C. Line cupcake pans with 18 paper or foil liners.

Measure 315 mL of strained blackberries into a separate container. Combine with milk and set aside. Reserve remaining mashed blackberries for decoration.

Attach flat beater to KitchenAidÒ ArtisanÒ Stand Mixer. Add butter and sugar to mixer bowl, turn mixer to speed 4 and beat until light and fluffy, about 2 minutes. Scrape down sides of bowl and add vanilla seeds or vanilla extract. Turn mixer to speed 4, blending until combined, about 30 seconds. Continuing on speed 4, add eggs one at a time, beating until well blended.

Combine flour and baking soda. Turn mixer to Stir speed and add reserved blackberry and milk mixture, blending just until incorporated. Continuing on Stir speed, add flour mixture, mixing just until blended.

Spoon batter into prepared pans, filling each cup about 2/3 full. Bake for 18 to 20 minutes or until toothpick inserted comes out clean. Cool in pans 10 minutes then remove and cool completely on wire racks. When cool frost with cream cheese frosting and decorate with remaining sieved blackberries.

To make frosting, attach flat beater to mixer and add butter and cream cheese to mixer bowl. Turn mixer to speed 4 and beat until creamy. Scrape down sides of bowl, add confectioners sugar and mix on Stir speed until combined. Gradually increase to speed 6 and beat until light and fluffy.

makes 18 cupcakes



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