These gorgeous cupcakes are almost too pretty to eat, but I’m sure you’ll find a way! I discovered these show-stopping beauties on the Bird On A Cake blog. Robin truly is the queen of all that is sweet, I highly recommend paying her a visit; you’re sure to leave ready to break out your baking supplies and create some amazing desserts.
I hope you’ve been inspired to give this recipe a try; you won’t be disappointed. It’s wonderful to have your traditional favorites, but it’s oh, so sweet to wow those special people in your life with some soon-to-be new favorites. Enjoy!
Thanks for the visit and I hope you have a magical holiday season.
Ingredients (approx 18 cupcakes)
Blackberry Vanilla Cupcakes
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1/2 cup blackberry puree
Blackberry Vanilla Buttercream
- 1/2 cup unsalted butter (softened)
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/4 cup blackberry puree
Instructions
Preheat oven to 350 degrees. Line a cupcake pan with paper liners.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, mixing well after each. In another bowl, combine the flour, baking soda, baking powder, and salt. Alternately add the dry ingredients and the milk to the batter, beginning and ending with the dry. Mix in the vanilla and blackberry puree. Pour the batter into prepared liners and bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow cupcakes to cool on a rack. Pipe on the yummy buttercream and top with a fresh blackberry.
Blackberry Vanilla Buttercream
In large mixing bowl, mix butter and sugar on low speed until light and fluffy. Add blackberry puree and vanilla. Keep covered.
Sit back and let the compliments roll in!
