Skip the navigation
Blackberry and vanilla cupcake

Blackberry and vanilla cupcake

KitchenAid Chef
Import-Recipe - Blackberry Cupcakes
Blackberry and vanilla cupcake






400 g

blackberries, mashed and strained to remove seeds

2 tbsp


225 g


100 g

salted butter, softened


vanilla bean, seeds scraped or tsp vanilla extract


large eggs

320 g

all purpose flour

1 1/2 tss

baking soda

70 g

salted butter, softened

200 g

cream cheese

130 g

confectioners sugar

Step by step

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

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

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. makes 18 cupcakes