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Wild Blackberry Vanilla Cupcake Recipe

Ingredients

  • 1 cup unsalted butter, at room temperature
  • 1 2/3 cups granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cups buttermilk
  • 2 cups blackberries

Instructions

  • Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
  • In a mixer bowl fitted with a paddle attachment, beat butter with sugar until light and fluffy (a few minutes).
  • Beat in eggs, one at a time, beating well after each addition.
  • Beat in vanilla.
  • Whisk together flour, baking powder, baking soda and salt.
  • Stir dry mixture into wet (butter) mixture alternately with buttermilk, making 3 additions of dry ingredients and 3 of buttermilk.
  • Fold in 2 cups of blackberries.
  • Using an ice cream scoop or 1/4 cup measurer, scoop batter into a muffin tin lined with cupcake liners.
  • Bake for approximately 15-20 minutes, until cake tester (toothpicks or skewers work well too), inserted in centre comes out clean.
  • Let cool in muffin tins for about 5 minutes, then remove and let cool completely before adding icing.
  • Icing recipe can also be found here .
  • Pipe a swirl of icing on top of cupcake, and roll the iced cupcakes in a bowl of sanding sugar. Top with a blackberry or decoration of choice and enjoy!

Notes

Yield: Makes approximately 24 cupcakes.