Go Back
+ servings
Cupcakes with Homemade Blackberry Buttercream Frosting (recipe)

Blackberry-filled Cupcakes with Blackberry Buttercream Frosting

Angie Kauffman
Enjoy blackberry season with these cupcakes filled with a fresh blackberry and topped with a gorgeous homemade blackberry buttercream frosting.
Course Dessert
Cuisine American
Servings 24 cupcakes

Ingredients
  

Ingredients for Blackberry-filled Cupcakes

  • Everything you need for making the cupcakes of your choice homemade or box mix

Ingredients for Blackberry Puree for the Frosting

  • 1/4 cup of sugar
  • 2 - 3 pints of blackberries - you will need enough for 1 - 2 blackberries per cupcake depending on if you top the cupcakes with a blackberry plus a pint of blackberries for the puree
  • 1/2 teaspoon of lemon juice

Ingredients for Homemade Blackberry Buttercream Frosting

  • 2 sticks of butter (16 tablespoons total) softened
  • 1 teaspoon of vanilla extract
  • 6 cups of powdered sugar
  • 1/8 teaspoon salt
  • 1/2 cup blackberry puree
  • Milk to thin the frosting, only if needed

Other Items You Will Need

  • Piping bag and tip for frosting the cupcakes
  • Cupcake corer to take out the middle of your cupcakes for filling

Instructions
 

Preparing the Blackberries and Puree

  • Put a pint of cleaned blackberries in a blender or food processor. Pulse them until they are completely pureed.
  • Strain mixture through a fine strainer to get out the seeds if desired.
  • Add 1/4 cup of sugar (or more, if you prefer) and 1/2 teaspoon of lemon juice to the blackberry mixture and fully combine.
  • Store in the refrigerator.

Making the Cupcakes

  • Use your favorite cupcake recipe or your favorite cake mix to make your cupcakes.
  • Allow the cupcakes to cool completely.
  • When you're ready to frosting your cupcakes and they are completely cool, use a cupcake corer to hollow out the middle of the cupcake. This will allow there to be space to add a blackberry and frosting to the center of the cupcake.

Directions for the Blackberry Buttercream Frosting

  • Cream the butter, vanilla, salt, and blackberry puree until smooth and creamy.
  • Add the powdered sugar a little at a time, until it becomes the consistency of thick frosting. (If the frosting appears to be too thin, add a little more powdered sugar. If the frosting is too thick, add a little milk. A little milk can go a long way, so add small amounts and combine completely before adding more. Continue these steps until you have the desired consistency.)
  • Put your blackberry buttercream frosting in a piping bag and pipe a small amount into the center of your cored cupcake. Then, place a whole blackberry inside. Add more frosting to fill the cored center, if needed.
  • Pipe the frosting in a decorative swirl on top of the cupcake.
  • Top with a blackberry, sprinkles, or nothing. It's your choice!
  • Place cupcakes in a covered container in a single layer, and keep in the refrigerator until serving.

Notes

This frosting recipe is making a large enough batch for you to use for both filling the middle of the cupcakes and frosting the cupcakes. If you are using this recipe just to frost the top of cupcakes, you will not need as much frosting.
Tried this recipe?Let us know how it was!