Vanilla Cupcakes with Blackberry Frosting

Vanilla Cupcakes with Blackberry Frosting
Servings: 24 Prep 15 mins Bake 18 mins to 20 mins Chill 1 hr


  • 1 18 1/4 ounce package French vanilla, white, or yellow cake mix
  • 1 cup fresh blackberries, plus 24 more for garnish
  • 2 sticks unsalted butter (1 cup), softened
  • 4 3/4 cups powdered sugar
  • 1/8 teaspoon salt

Make It

1. Prepare cake mix according to package directions, making 24 2 1/2-inch cupcakes; cool completely.

2. Puree 1 cup of the blackberries in a food processor or blender. Pour puree into a bowl through a fine mesh sieve to remove seeds. You may need to work puree with a spatula to help it through the sieve.

3. In a large mixing bowl cream the butter with an electric mixer on medium to high speed until it is light and fluffy, about 2 minutes. Add the strained blackberry puree, 3 cups of the powdered sugar and the salt. Beat on low until sugar begins to incorporate into the butter, then increase speed to medium-high to thoroughly mix. Add the remaining powdered sugar, a little at a time, until frosting reaches your preferred consistency.

4. Use a large star tip to pipe the frosting onto prepared cupcakes. Chill for 1 hour. Top each with a blackberry.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 299, Fat, total (g): 14, chol. (mg): 48, sat. fat (g): 6, carb. (g): 42, Monounsaturated fat (g): 4, Polyunsaturated fat (g): 3, Trans fatty acid (g): 1, fiber (g): , sugar (g): 33, pro. (g): 2, vit. A (IU): 256, vit. C (mg): 2, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): 3, Cobalamin (Vit. B12) (µg): , sodium (mg): 169, Potassium (mg): 17, calcium (mg): 45, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.