Strawberry Cupcakes with Blackberry Buttercream are soft and fluffy, loaded with fresh strawberry puree, and topped with a smooth blackberry buttercream frosting. They’re the perfect way to us up your summer berries!
Ingredients
CAKE
- 3 cups all-purpose flour – sub 1:1 flour for gluten free
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1-1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup avocado, vegetable oil or canola oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice, let sit for 5 minutes)
STRAWBERRY PUREE
- 2 cups fresh chopped strawberries
- 1 tbsp lemon juice
- 1 tbsp sugar
BLACKBERRY PUREE
- 1 cup fresh blackberries cut in half
- 2 tsps lemon juice
- 2 tsp sugar
Instructions for Strawberry Cupcakes with Blackberry Buttercream
Make the Strawberry puree
Add diced strawberries, lemon juice, and sugar to a medium pot and bring to a boil
Reduce heat to med-low and cook for 10 minutes, stirring every couple of minutes. There should still be some small chunks of strawberry. Remove from heat and allow to cool
Make the Blackberry puree
Add blackberries lemon juice, and sugar to a medium pot and bring to a boil
Reduce to med heat and cook for 10 minutes, stirring every couple of minutes. There should sill be chunks of blackberries. Remove from heat and allow to cool
CUPCAKES – Recipe makes 12 cupcakes
- Preheat your oven to 350°F and grease a muffin pan or using paper liners
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer with the paddle attachment or using an electric mixer, beat the sugar, butter, and vegetable oil, vanilla together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.
- Fold in the pureed strawberries
- Add the cupcake batter to each muffin tin, only filling about 3/4 of the way to the top
- Bake in the preheated oven for 16-18 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool on a wire rack for 30 minutes
- BLACKBERRY FROSTING
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
- If the frosting is too thick, add heavy cream or milk 1 tablespoon at a time until the desired consistency is reached.
- Stir in the blackberry puree
Storing Strawberry Cupcakes with Blackberry Buttercream
Kept at room temperature, these blackberry cupcakes will stay fresh for 2 days. They also freeze really well in an airtight container for up to 2 weeks.
Strawberry Cupcakes with Blackberry Buttercream
Soft and fluffy, loaded with fresh strawberry puree, and topped with a smooth blackberry buttercream frosting.
Ingredients
- CAKE
- 3 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1-1/2 cups granulated sugar
- ½ cup unsalted butter softened
- ½ cup avocado vegetable oil or canola oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk or 1 cup milk mixed with 1 tablespoon lemon juice, let sit for 5 minutes
- STRAWBERRY PUREE
- 2 cups fresh chopped strawberries
- 1 tbsp lemon juice
- 1 tbsp sugar
- BLACKBERRY PUREE
- 1 cup fresh blackberries cut in half
- 2 tsps lemon juice
- 2 tsp sugar
Instructions
- Make the Strawberry puree
- Add diced strawberries, lemon juice, and sugar to a medium pot and bring to a boil
- Reduce heat to med-low and cook for 10 minutes, stirring every couple of minutes. There should still be some small chunks of strawberry. Remove from heat and allow to cool
- Make the Blackberry puree
- Add blackberries lemon juice, and sugar to a medium pot and bring to a boil
- Reduce to med heat and cook for 10 minutes, stirring every couple of minutes. There should sill be chunks of blackberries. Remove from heat and allow to cool
- CUPCAKES
- Preheat your oven to 350°F and grease a muffin pan or using paper liners
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer with the paddle attachment or using an electric mixer, beat the sugar, butter, and vegetable oil, vanilla together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.
- Fold in the pureed strawberries
- Add the cupcake batter to each muffin tin, only filling about 3/4 of the way to the top
- Bake in the preheated oven for 16-18 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool on a wire rack for 30 minutes
- BLACKBERRY FROSTING
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
- If the frosting is too thick, add heavy cream or milk 1 tablespoon at a time until the desired consistency is reached.
- Stir in the blackberry puree
Tried this recipe?Let us know how it was!
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