These Blackberry Cupcakes are soft, moist, and filled with rich berry flavor, then topped with a creamy blackberry buttercream. They're a beautiful desswert for spring or summer gatherings and make a sweet change from the usual chocolate or vanilla cupcakes.
I've always loved the way fruit-based desserts bring a lighter touch to the table. These cupcakes remind me of family get togethers where homemade jam always had a special place. If you enjoy my Strawberry Cupcakes, you'll love these just as much!
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Why You'll Love These Blackberry Cupcakes
Berry flavor: fresh blackberry jam runs through both the cupcakes and the frosting.
Moist crumb: the milk, vinegar, and sour cream keep the cupcakes tender.
Seasonal dessert: perfect for spring, summer, or any time you have jam on hand.
Key Ingredients for Blackberry Cupcakes with Buttercream
See the recipe card at the bottom of this post for a full list of ingredients and instructions.
- Blackberry jam: gives natural flavor and color to both cake and frosting.
- Milk, vinegar and sour cream: mixed together with the makes a "buttermilk" mixture adding tang, keeping cupcakes extra moist.
- Cinnamon and spices: warm spices make the blackberry flavor pop.
Ingredient Substitutions
- Use raspberry jam instead of blackberry for a different berry flavor.
- Swap the vinegar, milk, and sour cream for an equal amount of low fat buttermilk.
- Replace sour cream with Greek yogurt fo a lighter option.
Variations for Blackberry Cupcakes
- Filled cupcakes: core the baked cupcakes and spoon in extra jam for a sweet surprise.
- Swirled frosting: mix in a little cream cheese with the buttercream for a tangy richness.
- Mini cupcakes: make bite-sized versions for parties or brunch tables.
Tips for Perfect Blackberry Cupcakes
- Beat the butter and shortening until fluffy before adding sugar for smooth texture.
- Use seedless blackberry jam to keep the frosting silky.
- Chill cupcakes before frosting on warm days to prevent melting.
How to Store
Store frosted blackberry cupcakes in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving.
More Easy Cupcake Recipes You'll Love
If you love fruity desserts, you'll enjoy my Raspberry Thumbprint Cookies, Chocolate Strawberry Cream Puff Bites, Strawberry Cream Pie, and Easy Blueberry Crumb Cake.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Blackberry Cupcakes with Blackberry Buttercream
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Ingredients
For the Cupcakes
- 4 tablespoons unsalted butter softened
- ½ cup granulated sugar
- 3 large eggs
- 1 tablespoon apple cider vinegar
- 2 tablespoon milk
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ tablespoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1½ cups all purpose flour
- ½ cup seedless blackberry jam
For the Blackberry Buttercream
- 4 tablespoons unsalted butter softened
- 4 tablespoons crisco shortening
- ½ cup seedless blackberry jam
- 3-4 cups powdered sugar
Instructions
- Pre-heat oven to 350 degrees.
- In a large glass measuring cup, mix together the vinegar, milk, and sour cream. Set aside.
- Mix dry ingredients (baking soda through flour) together in a small mixing bowl and set aside.
- In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Mix in vanilla extract.
- Add the flour mixture alternately with the mlk mixture, beginning and ending with flour mixture. Stir in ½ cup blackberry jam.
- Scoop about ⅓ cup of batter into 12 paper lined cupcake cups. Distribute evenly any remaining batter (there won't be much if any).
- Bake for 20-23 minutes, until cake tester inserted into center of cupcake comes out clean. Cool completely.
- To make frosting cream together butter and shortening. Add 3 cups of powdered sugar and blend well. Blend in seedless blackberry jam. Blend in vanilla extract and more powdered sugar if needed. Frost cooled cupcakes with buttercream.
Michelle Nahom says
Those are gorgeous! I don't often bake, but those look so good!
Anonymous says
Do you put blackberry jam in the cake batter too? I don't see it in the instructions.
Joanne DiPalo says
Wow, this Blackberry Cupcake sounds so delicious. You're decorating technique is beautiful. Pinned/shared.
Sheena @ Hot Eats and Cool Reads says
This is an amazing recipe! Gorgeous pics too! 🙂
Wanda Ann Olsen says
How pretty and delicious these look. Love blackberries!
Sandra Shaffer says
Yum! I take my baked goodies to work too, but sometimes it's too good to share 😉 Such beauties!
Mary Ellen says
These are the prettiest cupcakes, love it! I want to try them as soon as I get some blackberries.
Nora@SunnyDaysWithMyLoves says
Those look absolutely delicious!
Pam says
What lovely cupcakes they would be perfect for a Tea. I love blackberries.
HeiLin (Heidy McCallum) says
Blackberry Cupcakes with Blackberry Buttercream have my name all over them! I love the flavor combination!!
KC the Kitchen Chopper says
These look really tasty. I like the unusual blackberry flavor. YUM! 😉
Sherri Jo says
these are so pretty! Can I have one for breakfast? Please?