This blackberry blueberry cupcake is naturally colored using freeze dried fruit.
Blueberries in baked goods often bring up images of blueberry muffins with exploding berries and goo everywhere. They may be tasty, but they aren’t necessarily the prettiest.
Here’s a blueberry cupcake that I can’t help by gawk at!
Blueberry Blackberry Cupcake
These cupcakes perfect for weddings, bridal shows, baby showers, birthdays- really any occasion.
Unlike the typical “cupcake,” these are not overly sweet. Rather, the cake compliments the tart cream cheese frosting very well. The cake is sturdy. Yet, also moist with a tight crumb.
Best of all, these blueberry blackberry cupcakes travel well!
There are many options for transporting cupcakes. These bakery cupcake boxes (with removable inserts) are my favorite for gift gifting. During the holidays, I like to use this reusable stackable cupcake carrier.
The power of freeze dried fruit!
The natural violet color in the frosting is achieved from using powdered freeze dried blueberries.
There is a wide variety of freeze dried fruits now available. From banana to pineapple and strawberry to raspberry, you can easily make rich vibrant colored frosting and batter without artificial food coloring.
Due to the popularity of these blueberry blackberry cupcakes, I’ve made a large cake version. This blueberry cake features layers of blueberry cake with blueberry cream cheese frosting.
Other special occasion cupcakes
Interested in other cupcakes or mini cakes for celebrations and events? You might enjoy these:
Blueberry Blackberry Cupcakes with Blueberry Cream Cheese Frosting
- 1 ¾ cup all-purpose flour (228 g)
- ½ Tablespoon baking powder
- ¼ teaspoon kosher salt
- 4 Tablespoon powdered freeze-dried blueberries* (17 g)
- ½ cup unsalted butter (113 g), softened, room temp
- 1 cup granulated sugar (200 g)
- ½ teaspoon finely grated lemon zest, optional
- 2 large eggs, room temperature
- ½ cup buttermilk (113 g), room temp
- ½ cup fresh blueberries (80 g), pureed and strained
- ½ cup fresh blackberries (80 g), pureed and strained
- 1 teaspoon pure vanilla extract or vanilla paste
Blueberry Cream Cheese Frosting:
- ½ cup unsalted butter (113 g), room temp
- 4 oz brick-style cream cheese (113 g), softened, room temp
- 1 teaspoon pure vanilla extract , or vanilla paste
- 4 Tablespoon powdered freeze-dried blueberries (17 g)
- 2 cups confectioners’ sugar (230 g)
- Preheat oven to 350°F. Line standard muffin with paper wrappers or reusable silicone cups.
- In a small bowl, whisk together flour, baking powder, salt and powdered blueberries. Set aside.
- Cream butter, granulated sugar, and optional lemon zest in a stand mixer with paddle attachment. Add eggs one at a time and mix until fully incorporated.
- In a measuring cup, combine buttermilk, blueberry and blackberry puree, and vanilla.
- Alternate adding flour mixture and buttermilk mixture into creamed butter. Mix until just incorporated.
- Divide batter among 12 cupcakes. Bake for 20-24 minutes until cake is done and a toothpick inserted in the center of a cupcake comes out clean. Let cool in tin for a couple of minutes before unmolding and let cool completely on wire rack. Let cool to room temperature before frosting.
Blueberry Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and cream cheese until smooth.
- Add vanilla, blueberry powder, and confectioner’s sugar. Mix until smooth.
- Transfer frosting to a piping bag fitted with a large star tip. Pipe over cooled cupcakes.
Note: The mini blossoms and daisy cutouts are made from a 50/50 blend of homemade fondant and gum paste. The center is a sugar pearl.