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Upside Down Blackberry Cupcakes Recipe

Upside Down Blackberry Cupcakes Recipe
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★★★★★

5.1 from 16 reviews

These Upside Down Blackberry Cupcakes are a delightful twist on the classic cupcake, featuring juicy blackberries baked at the bottom for a fruity surprise in every bite. Topped with a refreshing lemon icing, they combine buttery sweetness with a hint of citrus, making for a perfect treat any time of year.

Ingredients

Scale

For the Blackberry Cupcakes

  • ½ cup unsalted butter, room temperature, plus extra for greasing the tins
  • 1 cup sugar, plus 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 15 ounces fresh blackberries (about 45 blackberries)

For the Lemon Icing

  • 1 ⅓ cups powdered sugar, sifted
  • 2 ½ tablespoons fresh lemon juice
  • Zest of 1 lemon

Instructions

  1. Prepare the cupcake tins and blackberries: Preheat the oven to 350°F (175°C). Generously grease the cupcake tins with butter. Evenly divide the blackberries by placing about three berries at the bottom of each muffin cup. Set aside.
  2. Sift dry ingredients: In a medium bowl, sift together the flour, baking powder, salt, and 1 tablespoon of sugar. Set aside.
  3. Cream butter and sugar: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the ½ cup of unsalted butter, 1 cup sugar, and vanilla extract on medium speed for 1-2 minutes until the mixture is light and fluffy.
  4. Add eggs: Add the eggs one at a time, beating well after each addition to incorporate fully.
  5. Combine wet and dry ingredients: Alternately add the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Mix on low speed, scraping down the sides of the bowl as needed, until just combined and smooth.
  6. Fill the cupcake tins: Using a spoon or ice cream scoop, pour the batter evenly over the blackberries in each muffin cup, filling them completely.
  7. Bake: Bake for 15-17 minutes or until a toothpick inserted into the center of a cupcake comes out with dry crumbs.
  8. Cool the cupcakes: Allow the cupcakes to cool in the tin for about five minutes, then carefully remove them and place on wire racks to cool completely.
  9. Prepare the lemon icing: In a medium bowl, sift the powdered sugar. Add the lemon zest and lemon juice, then whisk together until smooth and well combined.
  10. Serve: Once the cupcakes are completely cooled, top each with the lemon icing, or dust with powdered sugar, or serve with whipped cream if desired.

Notes

  • Ensure the blackberries are fresh and not overly ripe to prevent excess moisture in the cupcakes.
  • If fresh blackberries are unavailable, frozen blackberries can be used but thaw and drain them well before use.
  • The lemon icing can be adjusted for consistency by adding more lemon juice for a thinner glaze or extra powdered sugar for a thicker icing.
  • These cupcakes are best enjoyed the same day but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
  • For a dairy-free version, substitute milk with almond or oat milk and use dairy-free butter.

Nutrition

Keywords: blackberry cupcakes, upside down cupcake recipe, lemon icing cupcakes, berry dessert, easy cupcake recipe

Find it online: https://dinewithlily.com/upside-down-blackberry-cupcakes-recipe/