These Blackberry Crumble Cupcakes are tangy, creamy, buttery, and finished with an irresistible crumble. Fluffy yellow cupcakes are topped with a delicious blackberry cream cheese frosting. Oregon blackberries make the frosting truly special with jaw-dropping natural color.
Recipe by Shannon from therecipenecessity.com
1 ¾ cups all purpose flour
1 cup sugar
1 ½ teaspoons baking powder
¾ teaspoon salt
12 tablespoon unsalted butter softened, cut in 12 pieces
3 large eggs at room temperature
¾ cup whole milk at room temperature
1 ½ teaspoons vanilla extract
1 cup blackberries
8 ounces full-fat cream cheese cool room temperature
8 tablespoon unsalted butter at room temperature
¼ teaspoon salt
3 ¾ cups confectioners' sugar
½ cup all-purpose flour
⅓ cup brown sugar
½ teaspoon fine sea salt
8 tablespoon unsalted butter melted
½ teaspoon vanilla extract
12 whole blackberries
12 blackberry flowers or other edible flowers (optional)
Step 1
Adjust an oven rack to the middle position and heat the oven to 350°F. Add cupcake liners to muffin pan.
Step 2
Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using an electric mixer on medium-low speed. Beat the butter into the flour mixture, one piece at a time, about 30 seconds. Continue to beat the mixture until it resembles moist crumbs, 1 to 3 minutes. Beat in the eggs, one at a time, until combined, about 30 seconds. Beat in the milk and vanilla, then increase the mixer speed to medium and beat the batter until smooth, light, and fluffy, 1 to 3 minutes.
Step 3
Fill each cupcake liner about three-quarters full (do not overfill). Bake the cupcakes until a toothpick inserted in the center comes out with a few moist crumbs attached, 18 to 20 minutes, rotating the muffin pan halfway through baking. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Step 1
Puree 1 cup blackberries in a small food processor. Push through a fine mesh strainer to rid the seeds. You will have a few tablespoons of puree.
Step 2
Working in a bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, beat butter, sugar, and 3 tablespoons of blackberry puree together on low speed until smooth. Scrape the bowl a few times during this process. Mix in salt. Turn up speed to medium and beat until frosting is light and fluffy, about 3 minutes.
Step 1
Stir flour, sugar, and salt together in a medium bowl.
Step 2
Add the butter and vanilla to the bowl and stir with a fork until the butter has moistened all of the ingredients. Toss with a fork to break up the clumps before topping cupcakes.
Step 1
Using a piping bag to add frosting to cupcakes.
Step 2
Sprinkle crumble on top of frosting.
Step 3
Add blackberry and edible flower if desired. Enjoy!