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Easy blackberry cupcakes recipe

4 ratings

Quick and simple blackberry cupcakes with a wonderfully light and fluffy texture. Simple vanilla sponge is topped with a swirl of gorgeous blackberry buttercream and finished off with a juicy fresh blackberry for decoration. Give this blackberry cupcake recipe a go and share the delights with family and friends! See method

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

Ingredients

125g butter
200g caster sugar
3 eggs
125ml milk
1 tsp vanilla extract
300g plain flour, sifted
3 tsp baking powder

For the icing

150g blackberries, plus 12 extra to decorate
150g butter, softened
600g icing sugar

Each serving contains

Energy
2340kj
557kcal 28%
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

Method

Preheat the oven to Gas Mark 4, 180°C, fan 160°C.
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.

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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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