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Blackberry Buttermilk Cupcakes



  • ¾ cup unsalted butter softened
  • ½ cup sugar
  • ½ teaspoon vanilla
  • 2 eggs
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup buttermilk
  • 1 tablespoon baking powder
  • ¼ cup Blackberry Sauce recipe below

Blackberry Buttercream

  • 1 cup unsalted butter softened
  • ¼ cup Blackberry Sauce
  • 8 cups confectioners' sugar

Blackberry Sauce

  • 1 cup fresh blackberries
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • ¼ teaspoon vanilla extract


  • Preheat oven to 350 degrees.
  • Line a muffin pan with paper cups.
  • In a large mixing bowl, beat butter and sugar at medium speed, until creamy.
  • Add eggs one at a time, beating well after each addition.
  • Add vanilla, beating to combine.
  • In a medium bowl whisk together the flour and salt.
  • In a separate bowl whisk the buttermilk and baking powder.
  • Add the flour mixture to the butter and sugar mixture, about ¼ cup at a time.
  • Alternating adding flour with the buttermilk mixture beginning and ending with flour.
  • Beat until smooth.
  • Gently fold ¼ cup blackberry sauce into the batter, swirling through
  • Divide batter evenly among the muffin cups. Fill ⅓ full of batter.
  • Bake until a toothpick inserted in the center comes out clean.
  • Approximately 25 minutes.
  • Cool in pans for 10 minutes and then remove from pans and allow to cool completely.
  • Top with blackberry buttercream.
  • Store in refrigerator.

Blackberry Sauce

  • In a blender, add blackberries, sugar, lemon juice and vanilla.
  • Pulse on high speed until smooth.
  • Strain mixture through a fine mesh sieve, pressing solids to extract as much liquid as possible.
  • Discard solids. Sauce can be refrigerated overnight or frozen for up to 6 months,

Blackberry Buttercream

  • In a large bowl, beat butter at medium speed with an electric mixer until smooth, approximately 30 seconds.
  • Add ¼ cup Blackberry Sauce and 1 cup sugar at a time until stiff peaks form.
  • Beat on high speed until fluffy.
  • Store in refrigerator.


Adapted from Taste of the South