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.
I made this for my husband’s office. One his coworkers said no, because she was trying to skip sugar. She changed her mind but said only one. She came to his office later and asked for another one. Then he found out she’d stolen one off of another coworker’s desk! They really are good. They’ve become our favorite cupcakes.
Thank you for sharing you experience! Years later, this recipe is still one of my favorites!
Hi there, in the instructions you mentioned adding brown sugar as well as granulated sugar but I don’t see brown sugar in the ingredient list?
The blueberry/blackberry purée just simply gets puréed in a blender not cooked down to thicken up on the stove or anything correct?
The flavors amazing! But cupcake fail. 7.5 oz? I did with a scale but there was not enough flour in this recipe. They sunk when removed and way to wet.
Where can i find “freeze-dried blkberries”
Thank you very much for posting this. Made these for my niece’s birthday because purple is her favorite color. Did some modifications with what I had and not only do the cupcakes look yummy, they taste superb! Thank you for sharing your gift! Best, C
Thank you for trying out the recipe! I’m glad you enjoyed it. I hope your niece had a wonderful birthday!
hi! can i use blueberry in can instead of dried blueberries? and the measurements will be the same?
This recipe uses “freeze dried blueberries” not dried blueberries. The freeze dried blueberries add natural color to the cupcakes. If you cannot find it, simply omit it. However, the resulting cupcakes and frosting will not have the same color as the photos here.
These cupcakes of yours look truly amazing, the color purple hue of the frosting, blends so nicely with the dark blueberries on top and to package it up you have selected the perfect little paper cup holders with that little red piping on the edge.. I LOVE cupcakes and cannot wait to make these, “with some help”..
May I ask you where you found your cupcake holders with the red trim? Thank you so much!!
Thank you! I bought those cupcake liners a few years ago from Meri Meri. You can check out their online store here: http://www.shopmerimeri.com/
I like to make them eggless. could you please recommend the substitute for egg and not compromising the taste and texture?
Thank you
Hi Rohini,
You can make flax eggs (there are different recipes)
But using ground flax w water make a great egg substitute. I’ve used for other baked goods like muffins, but not this recipe.
Best,C
I’m not a huge baker or anything so i need some help, how do you puree the blueberries and blackberries?
You can place the fresh blueberries and blackberries in a food processor or blender to puree them.