Today I made blackberry cupcakes. I had a container of blackberries that I bought because they looked very scrumptious. I wanted to do something with them, so I figured blackberry cupcakes would be delicious. These cupcakes were very yummy. I did a vanilla cupcake base with blackberry puree added to the batter. The frosting is a vanilla bean cream cheese frosting. These cupcakes also smelled very yummy while baking!
Blackberry Cupcakes:
Makes 12 full sized cupcakes plus 8 minis.
1 1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
1 large egg yolk
1 cup sugar
1/2 cup canola oil
1 tsp vanilla extract
1/2 cup sour cream
1/3 cup blackberry puree
Preheat oven to 350°. Line a standard cupcake tin with 12 liners.
Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the egg, egg yolk, and sugar until thickened and lightened to a cream color, about 2 mins. Stop the mixer and scrap the sides of the bowl as needed during mixing. On low speed, mix in the oil and vanilla until blended. Mix in the sour cream until no white streaks remain. Mix in the flour mixture until it is incorporated and the batter is smooth. Fold in the blackberry puree until completely incorporated. (To make the puree I took a package of blackberries....about 3/4 of a 12oz package is all I had. I used a blender food processor to puree the blackberries. I then used a fine mesh strainer to separate the seeds from the pulp.) Fill cupcake liners 2/3rds full and bake for 20-25 mins (just keep an eye on the cupcakes....everyone's ovens are different. I don't use a timer....but it didn't really feel like I baked them this long). They are done once a toothpick inserted in the center comes out clean.
Cream Cheese Frosting
Makes plenty for all these cupcakes
1 8oz package of cream cheese, softened
1 stick of unsalted butter, softened
1 tsp vanilla extract or vanilla bean paste
4 cups powdered sugar
Beat butter and cream cheese until completely incorporated. Add powdered sugar 1 or 2 cups at a time. Then add vanilla extract or vanilla bean paste.