Blackberry Cupcakes

Blackberry  Cupcakes | Garnish & GlazeLooking for a hair gel made from natural ingredients that will be safe for your baby?  Look no further!  It’s right under your nose.  Literally.  SNOT.  Yep!  The body naturally produces tons of it, especially when sick (probably so you can style  your hair to look fabulous while the rest of you feels and looks lousy!).  It’s great because babies can even apply it by themselves.  They just rub their nose with their little hands to dispense the mucus (or catch what has dripped out) and then rub it in their hair.  This can even be done while sleeping, giving the snot a chance to dry.  When baby wakes up in the morning… Voila!  Hair that is styled and plastered to the head.

Carly was unfortunately styling the snot hair gel yesterday morning when she woke up.  Don’t worry, I immediately washed it out (she wasn’t too happy about it).  She still looked cute as always even with all the snot in her hairline though.  I wish I had taken a picture of it but here are some of her cleaned up:


Now, let’s talk about these gorgeous cupcakes that have the most amazing blackberry frosting.  Why is this frosting so awesome?  It has butter, cream cheese, vanilla, AND pureed blackberries (naturally dyed purple!).  It is also one of the smoothest frosting probably because you have to beat it so much.  I can’t wait to make a raspberry version!Blackberry  Cupcakes | Garnish & Glaze

… And I was so excited to take pictures of these beauties with my new camera.  Yay!

Blackberry  Cupcakes | Garnish & Glaze

Wouldn’t these be gorgeous at a bridal shower or wedding?
Blackberry  Cupcakes | Garnish & Glaze

5.0 from 1 reviews
Blackberry Cupcakes
Prep time
Cook time
Total time
Serves: 18
For the Cupcakes:
  • 1¾ cup all-purpose flour
  • 1¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 5 tablespoons butter, softened
  • 1 cup sugar
  • 2 large egg yolks, room temperature
  • 1 teaspoon vanilla
  • 1 cup sour cream or plain yogurt, room temperature
  • 2 large egg whites, room temperature
  • ⅛ teaspoon cream of tartar
For the Frosting:
  • ½ cup (1 stick) salted butter, softened
  • 1½ cup powdered sugar
  • ⅛ teaspoon salt
  • 8 ounces (1 stick) cream cheese, softened
  • 1 (6 ounce) container blackberries, washed, divided
  • ¼ teaspoon vanilla
For the Cupcakes:
  1. Preheat oven to 350 degrees F and line muffin tins with 18 paper cupcake liners.
  2. In a medium mixing bowl, combine flour, baking powder, baking soda, and salt.
  3. In a standing mixer, beat butter and sugar until light and fluffy. Add egg yolks and vanilla.
  4. Alternate adding the sour cream and the dry ingredients in three parts.
  5. In a separate bowl, beat the egg whites and cream of tartar with an electric hand mixer until stiff. Fold the egg whites into the batter a little at a time until evenly mixed.
  6. Spoon about 2 tablespoons batter into each muffin cup. (Tip: use a cookie scoop)
  7. Bake for 15-18 minutes until toothpick comes out clean.
For the Frosting:
  1. Place ½ cup (about 16 berries) in a small bowl and puree with an electric hand blender* (or in a food processor or regular blender). Using a mesh strainer held over a bowl, push the puree through with a spatula (you should be left with about a tablespoon of dry seeds which you can then discard).
  2. Cream the butter, sugar, and salt together in an electric stand mixer (use whisk attachment) or in a mixing bowl with an electric hand mixer starting on low speed. It takes about 2 minutes for the mixture to start to come together. At this point, continue to cream the mixture for 2-3 minutes at medium-high speed until it is light and fluffy.
  3. Mix the cream cheese in 2 ounces at a time and then cream for 2 more minutes (be sure to scrape down the sides of the bowl).
  4. Add the blackberry puree and vanilla and mix until combined.
  5. Place frosting tip (2D or M1) in a piping bag and fill the bag with the frosting. Pipe onto cupcake by starting in the middle and working out and then back in and up. Top each frosted cupcake with a blackberry.

*I use this Cuisinart 2-Speed Immersion Hand Blender

Recipe Source: cupcake slightly adapted from the Joy of Cooking ( used all-purpose flour instead of cake flour, used salted butter instead of unsalted); frosting slightly adapted from Natasha s Kitchen (used salted butter, added vanilla, used less frosting on each cupcake)

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  1. says

    So pretty and great job on the photos! I love berries! All kinds of berries and everything made with berries!

    (By the way I am sure the cupcakes have sugar but how much? I am always checking sugar content in things that is the only reason I noticed! I am not editing your blog!)


    • says

      Haha! It looks like I do need someone to edit my blog! Thank you for catching that! It was a struggle to get this posted today with Carly being sick and teething. But I fixed it. It’s one cup of sugar. Sorry to anyone who already attempted making these. My bad!

  2. Ranisa says

    If I was still close I would be inviting myself over to have you teach me this one. Well really it would be to taste the perfection. Oh they look yummy!

  3. Cindy says

    I followed the recipe step by step, however, they sunk in the middle and were doughy. I even left them in the oven a little longer because I could tell they needed more time, however, they were a wreck. The frosting turned out great.

    • says

      I’m sorry the cupcakes didn’t turn out for you Cindy. It sounds like you just didn’t cook them long enough if it was doughy in the middle. All ovens are a little different and altitude can also change cooking times so whenever making cakes and cupcakes do the toothpick test. It’s done when it comes out clean.

  4. Erica says

    I just made fresh blackberry jam. Can I put some of that through a sieve and use instead?? I failed to leave any fresh berries (that didn’t get gobbled by my daughter!!). What would you suggest?

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