Blackberry Vanilla Cupcakes

Growing up, I lived next to a wooded vacant lot.

Wild blackberry bushes grew there and I would pick blackberries with my brothers.

Sometimes we had so many that my mom would make cobbler or jam with them.

When I spied some fresh blackberries in the store recently,
it brought back all those great memories and I decided to make a new recipe.

Blackberry Vanilla Cupcakes!

You make seedless blackberry puree by processing the berries in your blender,

then straining the puree through a fine mesh sieve.

The puree makes the cake batter a very deep blue color,

while the buttercream frosting becomes a beautiful pinkish purple.

Keep this in mind if you like natural food coloring alternatives!

Blackberry Vanilla Cupcakes

by Bird On A Cake

Ingredients (18 cupcakes)

Blackberry Vanilla Cupcakes

1/2 cup unsalted butter (softened)
1 cup granulated sugar
2 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
2 teaspoons vanilla extract
1/2 cup blackberry puree

Blackberry Vanilla Buttercream

1/2 cup unsalted butter (softened)
3 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 cup blackberry puree

Instructions

Blackberry Vanilla Cupcakes

Preheat oven to 350 degrees. Line a cupcake pan with paper liners.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, mixing well after each. In another bowl, combine the flour, baking soda, baking powder and salt. Alternately add the dry ingredients and the milk to the batter, beginning and ending with the dry. Mix in vanilla and blackberry puree. Pour batter into prepared liners and bake for 18-20 minutes, until toothpick inserted in the center comes out clean. Allow cupcakes to cool on a rack.

Blackberry Vanilla Buttercream

In large mixing bowl, mix butter and sugar on low speed until light and fluffy. Add blackberry puree and vanilla. Keep covered.