These Blackberry Frosted Cupcakes are a vibrant and delicious dessert perfect for any special occasion. Featuring light vanilla cupcakes topped with a naturally colored blackberry buttercream, these treats offer the perfect combination of fruity tang and creamy sweetness. Whether you’re hosting a baby shower, birthday party, or simply baking for the love of berries, these cupcakes will impress with both flavor and elegance.

Why You’ll Love This Recipe

These cupcakes are not only visually stunning with their rich purple frosting but also full of fresh, bright berry flavor. The frosting is naturally tinted using real blackberries, making it a beautiful and clean alternative to artificial coloring. You’ll love how the silky buttercream complements fluffy vanilla cupcakes. Best of all, the recipe is easy to follow and flexible—use your favorite vanilla cupcake base, homemade or store-bought.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Blackberry Frosting:

1 cup fresh blackberries
2 tbsp lemon juice
1 cup unsalted butter (room temperature)
4 cups powdered sugar
1 tsp vanilla extract
1 tbsp milk or cream (plus more as needed)

For the Cupcakes:

24 vanilla cupcakes (homemade or store-bought, fully cooled)

directions

1. Make the blackberry puree:
In a small saucepan, combine the fresh blackberries and lemon juice. Simmer over medium heat for about 20 minutes, stirring frequently, until the berries break down and the mixture reduces to approximately 1/3 cup.

2. Strain or blend the puree:
For a smooth frosting, strain the mixture through a fine mesh sieve to remove seeds and skins. Alternatively, blend the cooked mixture in a food processor until smooth. Let the puree cool completely before proceeding.

3. Prepare the frosting:
In a large mixing bowl, beat the room temperature butter and cooled blackberry puree together until well combined and creamy.
Gradually add powdered sugar, one cup at a time, and continue beating on medium-high speed until light and fluffy.
Add vanilla extract and 1 tablespoon of milk or cream. Adjust the consistency by adding more milk, one tablespoon at a time, until the frosting is smooth and pipeable.

4. Frost the cupcakes:
Transfer the frosting to a piping bag fitted with a large star tip. Pipe a generous swirl of blackberry buttercream onto each cooled vanilla cupcake.

5. Garnish (optional):
Top each cupcake with a fresh blackberry or other seasonal berries for a beautiful finishing touch.

Servings and timing

Prep Time: 40 minutes
Cooking Time: 0 minutes
Total Time: 40 minutes
Servings: 24 cupcakes
Calories: 151 kcal per cupcake

Variations

Lemon cupcakes: Use lemon-flavored cupcakes for a bright and tart complement to the blackberry frosting.
Berry blend frosting: Mix in a few raspberries or blueberries with the blackberries for a more complex berry flavor.
Chocolate base: Pair the frosting with chocolate cupcakes for a rich and fruity twist.
Mini cupcakes: Use this frosting on mini cupcakes for a bite-sized party treat.
Cream cheese blend: Replace half the butter with cream cheese for a tangier, slightly softer frosting.

storage/reheating

Storage: Store the frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Freezing: Unfrosted cupcakes can be frozen for up to 1 month. Thaw and frost before serving. Frosting can also be made ahead and refrigerated for 2–3 days. Let it come to room temperature and re-whip before using.
Reheating: Not applicable. These cupcakes are best served at room temperature.

FAQs

Can I use frozen blackberries?

Yes, frozen blackberries can be used. Thaw them first and drain any excess liquid before cooking them down into the puree.

What cupcake base works best?

Classic vanilla cupcakes pair beautifully, but lemon or almond-flavored bases are also excellent options.

Is it necessary to strain the blackberry puree?

Straining is optional, but recommended for a silky-smooth frosting without seeds or texture.

Can I make the frosting ahead of time?

Yes, the frosting can be made 2–3 days in advance. Store it in the refrigerator and bring it to room temperature before re-whipping and piping.

How do I prevent my frosting from becoming too thin?

Ensure the blackberry puree is fully cooled and reduced before adding to the butter. Add powdered sugar as needed to thicken the frosting.

What piping tip should I use?

A large star tip, such as Wilton 1M or 2D, creates elegant swirls and is ideal for cupcake frosting.

Can I use other berries?

Yes, you can substitute blackberries with raspberries, strawberries, or blueberries using the same technique.

Is this frosting overly sweet?

No, the tanginess of the blackberries and lemon juice balances the sweetness of the powdered sugar.

Can I color the frosting more deeply?

If desired, you can add a drop of purple gel food coloring for a deeper shade, though the natural color is typically vibrant.

What’s the best way to serve these cupcakes?

Serve them slightly chilled or at room temperature, and pair with tea, lemonade, or sparkling wine for an elegant touch.

Conclusion

Blackberry Frosted Cupcakes are a delightful way to showcase fresh, seasonal berries in a beautiful and flavorful dessert. With their naturally vibrant color and rich berry buttercream, these cupcakes are as eye-catching as they are delicious. Easy to make and perfect for sharing, they bring a touch of elegance and freshness to any dessert table.

Blackberry Frosted Cupcakes

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These fluffy vanilla cupcakes are topped with a rich, tangy swirl of fresh blackberry buttercream frosting. Naturally colored and bursting with berry flavor, they make a stunning and delicious dessert for any celebration.

Author: Mari
Prep Time: 40 minutes
Cook Time: 0 minutes
Total Time: 40 minutes
Yield: 24 cupcakes 1x
Category: Dessert
Method: No-Bake (Frosting Preparation)
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup fresh blackberries
2 tbsp lemon juice
1 cup unsalted butter (room temperature)
4 cups powdered sugar
1 tsp vanilla extract
1 tbsp milk or cream (plus more as needed)
24 vanilla cupcakes (homemade or store-bought, fully cooled)

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Instructions

In a small saucepan, combine blackberries and lemon juice. Simmer over medium heat for about 20 minutes, stirring often, until the mixture reduces to about 1/3 cup.
For a smooth frosting, strain the mixture through a fine mesh sieve to remove seeds and skins. Alternatively, blend until smooth. Let cool to room temperature.
In a large mixing bowl, beat softened butter and cooled blackberry puree until creamy and fully combined.
Gradually add powdered sugar, beating on medium-high until light and fluffy.
Add vanilla extract and 1 tbsp milk or cream. If needed, add additional milk 1 tablespoon at a time until the frosting reaches a piping consistency.
Transfer the frosting to a piping bag fitted with a large star tip and generously frost each cooled cupcake.
Garnish with fresh blackberries or other berries of choice before serving.

Notes

Ensure blackberry puree is fully cooled before adding to butter to prevent separation.
Use homemade or store-bought vanilla cupcakes depending on preference and time.
For a deeper berry color, reduce the puree further or add a drop of natural food coloring.

Nutrition

Serving Size: 1 cupcake
Calories: 151
Sugar: 19g
Sodium: 20mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg