Blackberry Cupcakes
Food for Thought, Love & Writing

Bake 36: Blackberry Cupcakes

We’re deep in the midst of moving madness here, as well as quite a lot of writing madness. There are boxes everywhere, I’m halfway through my second first draft in a month and a half, and I’m just about to pack up my baking supplies, so we’ll be cakeless for a few days.

I should be back next week with Tales Of The Move, but in the meantime, I had to share these beautifully seasonal cupcakes from What Rachel Ate. They went down spectacularly well here, although I probably shouldn’t have eaten quite so much of the icing…

Blackberry Cupcakes


makes 8-12
  • 125g very soft butter
  • 125g sugar
  • 2 eggs
  • 125g flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 2 tbsp milk
  • For the buttercream icing
  • 125g very soft butter
  • 250g icing sugar
  • 60g blackberries, plus 8-12 whole blackberries for decoration


  1. Preheat the oven to 180C. Line a muffin tray with cases.
  2. Cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, until well combined. (Add a spoonful of the flour if the mixture looks like it’s curdling.)
  3. Sift over the flour, baking powder and bicarbonate of soda and fold together.
  4. Stir in the milk, adding a little more if necessary to achieve a dropping consistency.
  5. Spoon the mixture into the muffin cases (I like to use an ice cream scoop) and bake in the oven for 15-20 minutes.
  6. For the buttercream icing, beat the icing sugar and butter together in a bowl for about five minutes, or until really pale and fluffy.
  7. Crush the blackberries and gently mix into the icing.
  8. You can either pipe the icing onto the cakes (I used a 1cm star nozzle) or spread it on with a palette knife.

Blackberry Cupcakes

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