Real Recipes From Real Home Cooks ®

blackberry summer cupcakes

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

Blackberries are a great summertime fruit, and this cupcake recipe uses them to their fullestSource: Unknown

(1 rating)

Ingredients For blackberry summer cupcakes

  • two recipes butter cake, recipe follows
  • 1 3/4 cup seedless blackberry jam, divided
  • one recipe vanilla frosting
  • 1 pint fresh blackberries
  • 3 tablespoon sugar

How To Make blackberry summer cupcakes

  • 1
    make butter cake as directed. Insert the end of a wooden spoon or dowel into the center of each cooled cupcake to make the hole. Fill a zip top plastic freezer bag with 1 1/2 cups Blackberry jam. Use scissors or kitchen shears to snip about 1/4 inch from one corner of bag. Insert bag into the hole of 1 cup cake. Squeeze gently until filling comes to the top of the cupcake. Repeat with remaining cupcakes. Stir remaining 1/4 cup jam into vanilla frosting. Frost each cupcake with flavored frosting. Toss together blackberries and sugar. Top each cupcake with blackberries just before serving. Makes 24 cupcakes
  • 2
    butter cake 1/2 cup butter, softened 3/4 cup sugar two large eggs 1 1/2 cups soft wheat flour or all purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoons salt 1/2 cup milk 1 teaspoon vanilla extract paper baking cups vegetable cooking spray preheat oven to 350. Beat butter and sugar at medium speed with mixer until creamy. Add eggs, one at a time, beating until blended after each addition. Mix flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Place paper baking cups in one muffin pan, 12 cup size, and coat with cooking spray. Spoon batter into cups, filling two thirds full. Bake at 350° for 12 to 15 minutes or till wooden pick inserted in center comes out clean. Cool in pan on wire racks 10 minutes. Remove from pans to wire racks and cool completely. Makes 12 cupcakes
  • 3
    Vanilla frosting 1/2 cup butter, softened 3 to 4 tablespoons whipping cream 1 teaspoon clear vanilla extract 1/8 teaspoons salt one package powdered sugar, 16 ounces Beat the first four ingredients at medium speed with electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed two minutes or till creamy. For vanilla Bean frosting, substitute 1 teaspoon vanilla bean paste for the vanilla extract. Makes 3 cups

Categories & Tags for Blackberry Summer cupcakes: