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:
- Strawberry Cupcakes (with freeze dried strawberries)
- Funfetti Cupcakes
- Mint Chocolate Chip Cupcakes
Blueberry Blackberry Cupcakes with Blueberry Cream Cheese Frosting
Ingredients
Berry Cupcakes:
- 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)
Instructions
Blackberry-Blueberry Cupcakes:
- 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.
Notes
- Milk: Any milk including non-dairy milks such as almond milk, soy milk, or oat milk may be used.
- Berries: Use either fresh or thawed frozen strawberries to make puree. Highly recommend using fresh berries for best results.
- Cream Cheese: Use brick-style cream cheese. Full-fat cream cheese has the best texture and flavor for frosting. Reduced fat or low fat cream cheese has extra moisture that will affect the consistency of the frosting.
- For longer storage, frosted cupcakes can be keep in the fridge for up to 4 days. Allow chilled cupcakes and frosting to sit at room temperature before eating (about 15-20 minutes).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
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.
This recipe says “cream cream,” and I’m assuming it’s supposed to be “cream cheese”…? These look absolutely deluxe. Can’t wait to try it with our home grown blackberries! =)
Thanks, Charity! I fixed it. The recipe is supposed to say cream cheese. :) home grown blackberries?! That sounds amazing. I wish I had a green thumb!
These look absolutely gorgeous! Great idea to flavour the cream cheese frosting with freeze dried blue berry.
@Esther- Thanks! You can get cream cheese at any supermarket. Its in the dairy section near the yogurt and sour cream. Be sure to get the regular cream cheese because the low fat and reduced fat cream cheese don’t work as well in frostings. You can find vanilla paste at speciality stores like Williams-Sonoma and Sur la Table, or you can substitute vanilla extract.
These are so gorgeous! For the frosting, I was just wondering what cream cream was and where you can get it and also where to get vanilla paste. Thanks!
Absolutely stunning photos,And now i must to make those amazing looking cupcakes, or I will never have a good night sleep again! I will be on the hunt for freeze dried blueberries, stopping by at TJ’s and Target this weekend :)Thank you for a delicious inspiration !
Those are gorgeous!! I love the colors and the garnishes! I bet they’re delicious. Thanks for sharing!
Just a short to say -These are FABULOUS!
Wow, i like blueberries very much. Keep it up.. Very nice cupcakes. Thanks for sharing.
my word these looks absolutely PERFECT!!!
oh wooowww, these are purely stunning, and my goodness i bet they taste gorgeous too!