Blackberry Cream Cupcakes
Blackberries are one of the most beloved summer fruits, perfectly suited for light cakes and desserts. The history of blackberry muffins dates back to the time when people first started using fresh berries for baking, adding natural sweetness and freshness to their dishes. This cupcake is a modern version of this tradition, which becomes truly special with its soft cream frosting. If you want to make it even more unique, try sprinkling the top with white chocolate shavings or chopped pistachios!
Ingredients for this recipe
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Preparation Steps
1
Preheat oven to 350°F (180°C) and line a muffin tin with paper liners.
2
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
3
In a separate bowl, cream together the butter and sugar until light and fluffy.
4
Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.
5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Do not overmix.
6
Gently fold in the fresh blackberries, being careful not to crush them.
7
Fill the muffin liners about three-quarters full with batter and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8
While the cupcakes are baking, prepare the cream frosting: in a bowl, whip the heavy cream until stiff peaks form. Gradually add the powdered sugar and cream cheese, and beat until smooth and creamy.
9
Let the cupcakes cool completely before frosting. Pipe or spread the cream frosting onto the cupcakes and garnish with a fresh blackberry on top.
