Blackberry Crumble Cupcake
Fluffy yellow cake, purple cream cheese frosting from Oregon Blackberries, and a buttery crumble on top.
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.
Do not overfill.
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.