Fresh Oregon Blackberry season is in full swing and Farmers Markets are loaded with the berry bounty, and if you're wondering what to make beyond jam, this is it. Blackberry Crumble Cupcakes, and they are so good! Fluffy yellow cupcake and creamy blackberry frosting that gets its jaw-dropping purple color straight from real Oregon blackberries. A buttery crumble on top that makes the whole thing feel like it came from a bakery. Simple steps, stunning results, and a really good reason to grab an extra flat this weekend.
Blackberries have a way of making everything feel like summer. There's something about seeing them piled high at a Farmers Market stand or spotting them along a hiking trail that makes you want to grab as many as you can carry. That deep purple color, that sweet-tart punch had me feeling the urge to bake something worth sharing.
The blackberry cream cheese frosting is the star! If you're already stocking your freezer with summer berries from a picking day or a farmers market haul, set some aside for this one. You'll want to make it more than once before the season is over.
Why You'll Love this Recipe
- Three layers of flavor, tender yellow cake, creamy blackberry frosting, and buttery crumble in every single bite
- That frosting color is naturally gorgeous no food dye needed, Oregon blackberries do all the work
- Great for summer gatherings, birthdays, or just a weekend baking project
- The crumble on top adds a bakery-style finish that looks impressive but takes minutes
- Works beautifully with frozen Oregon blackberries, so you can make this any time of year
About Oregon Blackberries
Oregon was made for growing blackberries. Warm summer days, cool nights, and the clean, fertile soil make Oregon the perfect climate! You can find valuable information about Oregon blackberries, recipes, and the farmers at Oregon-berries.com.
Oregon blackberries are grown on multi-generational family farms by local families who genuinely care about the land. These growers follow environmentally sustainable practices that support the health of the soil and the community around them. When you bake with Oregon blackberries, you're supporting that entire chain from the farm family to your kitchen table.
What makes frozen Oregon blackberries such a reliable choice is the process behind them. The berries are picked at the peak of ripeness and flash frozen within 24 hours. That means the flavor and color you get in the bag is as close to fresh from the field as it gets. The nutrition is locked in for the win if you're looking for ingredients that taste great and do good things for your body. You can find them year-round at a consistent quality and price, which makes them one of the smartest things to keep stocked in your freezer
What Makes This Recipe Work
Butter in the cupcake batter - This recipe uses a reverse creaming method, meaning butter goes into the dry ingredients first. Cut it into pieces and let it come to room temperature so it beats in evenly. This technique gives you a fine, tender crumb that holds up under all that frosting.
Room temperature eggs and milk - Cold ingredients do not incorporate together easily. Cold ingredients can also cause your cake to bake unevenly. Pull them out about 30 minutes before you start baking and you'll get a much smoother, fluffier result.
Full-fat cream cheese for the frosting - Don't swap this out for a lower-fat version. Full-fat cream cheese gives the frosting structure and that signature richness that balances the sweetness of the blackberries. Let it come to a cool room temperature, not too warm or the frosting can get loose.
Oregon blackberries - You'll puree them and strain out the seeds for the frosting. What you're left with is a concentrated, jewel-toned puree that flavors and colors the frosting naturally. If you're using frozen Oregon blackberries, thaw and drain them well before pureeing. The flash-frozen process means they hold their color and flavor, so the frosting comes out just as vibrant as it would with fresh berries.
How To Make Blackberry Crumble Cupcakes
Make the crumble first. Stir the flour, brown sugar, and salt together in a medium bowl. In a separate bowl, combine the melted butter and vanilla, then pour a little at a time over the dry ingredients. Stir with a fork until the butter has moistened everything, then toss to break up the clumps. Set it aside while you prepare the rest of the ingredients. If it is too soft, put it in the refrigerator for 5 minutes.
Fill each liner about three-quarters full. Don't go higher or they'll overflow and lose their shape. Bake for 18 to 20 minutes, rotating the pan halfway through. A toothpick inserted into the center should come out with just a few moist crumbs. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Don't rush this step or your frosting will slide right off.
Make the blackberry frosting. Puree 1 cup of Oregon blackberries in a food processor, then push the puree through a fine mesh strainer to remove the seeds. You'll end up with a few tablespoons of smooth, vibrant puree. Beat the butter, confectioners' sugar, and 3 tablespoons of the blackberry puree together on low speed until smooth, scraping the bowl a few times. Mix in the salt. Then turn the speed up to medium and beat until the frosting is light and fluffy, about 3 minutes.
Frost and finish. Use a piping bag and tip of your choice to add frosting to each cupcake. I used an open star tip and a large round tip. Then sprinkle the crumble generously over the top. Finish with a whole blackberry and a blackberry flower if you have them. Those little flowers are optional, but they make these cupcakes look stunning. If you grow blackberries in the garden, you likely already have access to them!
Tips and Variations
Make it ahead. You can bake the cupcakes a day ahead and store them unfrosted at room temperature. Make the frosting and crumble the day of. Frost and finish just before serving for the freshest look and texture.
Frosting too Soft? If your kitchen is warm and the frosting feels too soft, pop it in the fridge for 10 to 15 minutes before piping.
Add lemon zest. A little lemon zest stirred into the frosting brightens everything up and plays really well with the blackberry flavor. Don't be shy about trying it.
Storage
Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Because of the cream cheese frosting, they do need to be kept cold. Let them sit at room temperature for about 15 to 20 minutes before serving so the frosting softens up and the cupcake texture comes back to life. Unfrosted cupcakes can be stored at room temperature in an airtight container for up to 2 days, or frozen for up to a month. Wrap them individually before freezing for the best results.
If you're looking for more recipes to add to your entertaining rotation, browse all my recipes for more make-ahead-friendly ideas.
FAQs
Absolutely, and they work great here. Oregon blackberries are flash frozen and picked at peak ripeness, so the flavor and color hold up really well. Thaw them completely and drain off any excess liquid before pureeing. The frosting will come out just as vibrant.
A zip-top bag with the corner snipped off works just fine. You can also use an offset spatula to spread the frosting. It'll look more rustic but still delicious.
After straining, you'll have about 3 to 4 tablespoons of smooth puree. That's exactly what you need for the frosting, with a little left over to drizzle on top if you'd like.
Frozen Oregon blackberries are available year-round in most grocery stores, which is one of the things I love most about keeping them stocked. Just look for "Grown in the USA" on the packaging, over 95% of frozen blackberries grown in the USA are from Oregon! It's one of the best value swaps in the freezer aisle.
Final Thoughts
Blackberry Crumble Cupcakes feel like a Summer celebration. Fruity, creamy, buttery, and finished with that irresistible crumble, every component earns its place. Oregon blackberries make the frosting truly special, and knowing those berries came from family farms that have been tending the land for generations makes baking with them feel even better.
If you make them, I'd love to see it! Tag us on Instagram @oregonberries @therecipenecessity and let me know how they turned out. And if you've got a bag of Oregon blackberries in your freezer right now, this is the recipe to pull them out for. Happy baking!
More Recipes You'll Love
Blackberry Crumble Cupcake
Equipment
- 1 12 cup muffin pan
- 1 stand or hand mixer
Ingredients
Cupcakes
- 1 ¾ cups all purpose flour
- 1 cup sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- 12 tablespoon unsalted butter softened, cut in 12 pieces
- 3 large eggs at room temperature
- ¾ cup whole milk at room temperature
- 1 ½ teaspoons vanilla extract
Blackberry Cream Cheese Frosting
- 1 cup blackberries
- 8 ounces full-fat cream cheese cool room temperature
- 8 tablespoon unsalted butter at room temperature
- ¼ teaspoon salt
- 3 ¾ cups confectioners' sugar
Crumble
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ½ teaspoon fine sea salt
- 8 tablespoon unsalted butter melted
- ½ teaspoon vanilla extract
Garnish
- 12 whole blackberries
- 12 blackberry flowers optional
Instructions
Cupcakes
- Adjust an oven rack to the middle position and heat the oven to 350 degrees. Add cupcake liners to muffin pan.
- Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using an electric mixer on medium-low speed. Beat the butter into the flour mixture, one piece at a time, about 30 seconds. Continue to beat the mixture until it resembles moist crumbs, 1 to 3 minutes. Beat in the eggs, one at a time, until combined, about 30 seconds. Beat in the milk and vanilla, then increase the mixer speed to medium and beat the batter until smooth, light, and fluffy, 1 to 3 minutes.
- Fill each cupcake liner about three-quarters full. Bake the cupcakes until a toothpick inserted in the center comes out with a few moist crumbs attached, 18 to 20 minutes, rotating the muffin pan halfway through baking. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Blackberry Cream Cheese Frosting
- Puree 1 cup blackberries in a small food processor. Push through a fine mesh strainer to rid the seeds. You will have a few tablespoons of puree.
- Working in a bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, beat butter, sugar, and 3 tablespoons of blackberry puree together on low speed until smooth. Scrape the bowl a few times during this process. Mix in salt. Turn up speed to medium and beat until frosting is light and fluffy, about 3 minutes.
- Using a piping bag to add frosting to cupcakes. Add blackberry and flower if using.
Crumble
- Stir flour, sugar, and salt together in a medium bowl. Put the butter and vanilla in a bowl and stir with a fork until the butter has moistened all of the ingredients. Toss with a fork to break up the clumps. Sprinkle on top of frosted cupcakes.
Jeff says
Thank you for the one bowl cupcake recipe! Also I added too much butter and still really amazing.
Shannon Robison says
Haha butter is always better.
Brenda Puhlman says
I’ve been snagging blackberries every trip to the farmers market. I’m going to have to make these with my next flat!
Shannon Robison says
Perfect for berry season! I can't wait to hear how they turn out!
Shannon Robison says
Just in time for Summer!