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Blackberry cupcakes recipe

Blackberry cupcakes recipe

2 ratings

Quick and simple Blackberry cupcakes with a light and fluffy texture. Bake and share the goodness with your friends and family! See method

  • Serves 12
  • 30 mins to prepare and 25 mins to cook
  • 557 calories / serving


  • 125g butter
  • 200g (7oz) caster sugar
  • 3 eggs
  • 125ml (4fl oz) milk
  • 1 tsp vanilla extract
  • 300g (10oz) plain flour, sifted
  • 3 tsp baking powder

For the icing

  • 150g (5oz) blackberries, plus 12 extra to decorate
  • 150g butter, softened
  • 600g (1lb 5oz) icing sugar

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    13g 63%
  • Sugars

    68g 75%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 86.7g Protein 4.5g Fibre 1.6g


  1. Preheat the oven to Gas Mark 4, 180°C, fan 160°C.
  2. Line a muffin tin with 12 paper cases. Cream the butter and sugar together until light and fluffy. Add the eggs along with the remaining ingredients and fold together well. Divide between the 12 paper cases and bake in the preheated oven for 20-25 minutes until well risen, lightly golden and springy to the touch. Allow to cool.
  3. To make the icing, place the blackberries into a food processor and whizz until smooth. Push through a sieve. In a separate bowl, cream the butter and icing sugar together until well combined then fold in the blackberry purée. Spoon into a piping bag and pipe swirls onto the top of each cooled cake, then decorate with a fresh blackberry.

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