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Blackberry Cupcakes

Blackberry Cupcakes – Light and fluffy vanilla cupcakes with fresh blackberries folded in and topped with blackberry buttercream frosting. A wonderful dessert perfect for spring!

Blackberry Cupcakes

If you love blackberries, then this is the cupcake recipe for you! Every summer, I go berry picking and bring back a whole bunch of blackberries. One of the very best ways to use up those blackberries is in these cupcakes! The batter has fresh blackberries folded in and buttercream frosting that has blackberry jam mixed in. I love the color of the frosting, it is such a lovely shade of purple that will stand out at any meal!

Common Questions About Making Blackberry Cupcakes

What are blackberry cupcakes?

Blackberry cupcakes are simple vanilla cupcakes with fresh blackberries folded in before being baked. They are topped with a blackberry buttercream frosting made with blackberry jam.

How many servings does this recipe make?

This recipe makes 12 cupcakes.

How long do these cupcakes last?

Store any leftover cupcakes in an airtight container in the fridge for up to two days.

What can I garnish blackberry cupcakes with?

I like to garnish these cupcakes with a fresh blackberry but a fresh sprig of mint works well too.

What else can I make with blackberries?

Some of my favorite blackberry recipes include –

How can I make the perfect cupcakes?

  • Follow the recipe – While I totally understand dietary restrictions, if you plan on making changes to the ingredients, I cannot guarantee the recipe will work.  If you are facing this problem, I will gently suggest that you may want to consider finding a cupcake recipe on a site that specifically develops for the diet you are on such as a keto baking website or vegan baking website.  Too many times have I seen recipes for wrong for people because they started to adjust the recipe too much.
  • Don’t over-mix the cupcakes – If you want to keep cupcakes light and airy, avoiding over-mixing is key.  Mix until just barely combined.
  • Let the cupcakes completely cool before frosting – This is a classic mistake that people constantly make (including me).  Your cupcakes are done baking, you are ready to sit down and eat one so you touch the cupcake and say “this is most definitely cool” even though it’s only been out of the oven for like, 5 minutes.  Wrong.  Your frosting will just slide off the cupcake and it’ll be really sad.  To be safe, I’d say give them 1-2 hours before frosting.
  • Don’t over fill the cupcake liners – If you overfill the cupcake liners, you will definitely have some overflow which isn’t pretty and elegant.  Stick to filling each liner about 3/4 full.
  • Spin the cupcake tin halfway through cooking – An oven’s heat is generally not terribly even so a simple way to make sure all of the cupcakes cook all the way through is to spin the pan about 1/2 way through baking 180 degrees.

Ingredient Notes –

  • Milk keeps the cupcakes moist so they don’t dry out. I’m using whole milk, but use whatever you have on hand.
  • Vegetable oil adds richness to the cupcakes.
  • Eggs hold the cake batter together so they aren’t too crumbly.
  • Vanilla enhances the sweetness of the sugar and the flavor of the blackberries.
  • Granulated sugar sweetens the cupcakes.
  • Flour gives the cupcakes structure– make sure to spoon and level your measuring cup as adding too much flavor can result in dry cupcakes.
  • Baking powder helps the cupcakes rise so they stay light and fluffy.
  • Chopped blackberries enhance the blackberry flavor and add delicious texture to the cupcakes.
  • Butter gives the frosting structure– make sure it’s fully softened you don’t end up with lumpy buttercream.
  • Powdered sugar sweetens the frosting– feel free to add a bit more or a bit less to achieve your desired icing consistency.
  • Blackberry jam adds delicious flavor and beautiful color to the buttercream. I prefer seedless because the seeds can clog the piping tip.

Looking for more cupcake recipes? Check these out!

Yield: 12 Cupcakes

Blackberry Cupcakes

Blackberry Cupcakes

Blackberry Cupcakes - Light and fluffy vanilla cupcakes with fresh blackberries folded in and topped with blackberry buttercream frosting. A wonderful dessert perfect for spring!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 20 minutes


For the Cupcakes

  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup finely chopped blackberries

For the Blackberry Buttercream

  • 1/2 cup butter (softened)
  • 2 1/4 cups powdered sugar
  • 1/4 cup blackberry jam or preserves
  • 1 teaspoon vanilla extract


For the Cupcakes

  1. Preheat your oven to 350 degrees F and line 12 muffin tins with paper liners.
  2. In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
  3. Add the sugar and whisk to combine.
  4. Next, add the flour and baking powder. Mix just until no large lumps remain.
  5. Add the chopped blackberries and gently fold them into the cake batter - try not to overmix the batter! Mix just until the berries are incorporated.
  6. Divide the cake batter between the muffin tins, filling each one with about 1/4 cup of batter.
  7. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove the cupcakes to a wire rack and cool completely before frosting.

For the Blackberry Buttercream

  1. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is lightened - about 30 seconds.
  2. With the mixer on low speed, slowly add the powdered sugar.
  3. Once all of the powdered sugar has been incorporated, add the blackberry jam and vanilla extract.
  4. Turn the mixer to medium-high speed and beat for 1-2 minutes, or until the frosting is light and fluffy.
  5. Transfer the buttercream to a piping bag and frost the cooled cupcakes as desired.
  6. Store any leftover cupcakes in an airtight container in the fridge for up to two days.

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