Though these blackberry-vanilla cupcakes come in mini form (I have a personal attachment to petite desserts), each bite yields bold blackberry flavor. From the vanilla cupcake to the honeyed blackberry filling and fresh blackberry buttercream, these beauties are a delight.

Mini Blackberry-Vanilla Cupcakes | Tutti Dolci

Best of all, the gorgeous buttercream hue is au naturel thanks to a quick blackberry reduction. Use the same method with your favorite berry (raspberries would work well) for brilliant buttercreams.

Mini Blackberry-Vanilla Cupcakes | Tutti DolciMini Blackberry-Vanilla Cupcakes
Blackberry Filling
2 cups blackberries
1/3 cup honey
1 Tbsp water
1 Tbsp cornstarch

Cupcakes
1 cup cake flour*
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 Tbsp unsalted butter, at room temperature
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1/4 cup plain fat-free yogurt
1/2 cup low-fat buttermilk

Blackberry Buttercream
1 cup blackberries
1/2 cup unsalted butter, at room temperature
pinch of salt
1 2/3 cups powdered sugar

For the blackberry filling, combine blackberries and honey in a saucepan over medium-high heat, stirring constantly. When mixture begins to bubble, reduce heat to low and simmer for 15 minutes, stirring occasionally. Strain mixture through a fine-mesh sieve into a bowl and discard solids; return strained mixture to saucepan. Whisk together water and cornstarch in a small bowl; add to fruit mixture and continue cooking until thickened, about 2 minutes. Remove from heat and set aside to cool.

For the cupcakes, preheat oven to 350°F and line two 12-cup mini muffin pans with baking cups; coat lightly with nonstick spray. Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg and vanilla until combined. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture).

Fill each baking cup half full of batter; add 1/2 teaspoon of blackberry filling plus enough batter to cover the filling. Bake for 10 to 11 minutes, until golden and tops spring back to the touch. Cool cupcakes for 2 minutes in pans on a wire rack, then carefully remove from pans and place on wire rack to cool completely.

For the blackberry buttercream, puree blackberries in a food processor and strain mixture through a fine-mesh sieve into a medium saucepan. Bring mixture to a boil over medium heat, stirring frequently, then reduce heat to low and simmer until juice has concentrated and reduced to 2 tablespoons, about 15 minutes. Remove from heat and set aside to cool completely.

Beat butter and salt in a large mixer bowl on medium speed until light and fluffy. Reduce speed to low; add powdered sugar 1/3 cup at a time and beat well, scraping down bowl as needed. Add cooled blackberry sauce; beat on medium-high speed until light and airy. Fit a pastry bag with a 2D tip and pipe a spiral onto each cupcake. Store leftover cupcakes in an airtight container in the refrigerator up to 3 days. Bring to room temperature before serving; top with fresh blackberries.

*Make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.

Yield – 20 mini cupcakes
Calories – 170 (per cupcake)
Carbs – 27

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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45 comments

  1. I was eyeing your too tempting espresso cookies, but I think these are more up my alley. I love mini desserts you can eat them more often, I think after all that actually speeds up your metabolism. I wish we could still pick berries out here. I may have to settle for some from the store. Hope you are having a wonderful summer so far.
    -Gina-

  2. The buttercream is a beautiful color and I’m with you about petite desserts! I need to try that with the berry reduction – like that no food coloring was added and its gorgeous color is a result of the method with the berries. 🙂

  3. these look amazing! I made an excited little ‘eeeep!’ sound when I saw these as I LOVE blackberries, and can only imagine how gorgeous they’d taste in a little cupcake. thank you for sharing, and what a lovely blog you have 🙂

  4. I love the deep and beautiful color of the buttercream. What I love best though is that the hue is achieved in a natural way and that the buttercream is completely free of food coloring.

  5. I love this food styling, Laura! Beautiful glass plates match with the blackberry color and pink/purple color pops out from the picture. Really gorgeous! I love your cupcakes – they don’t look too sweet and fruity (especially berries) ones are my favorite!

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