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Upside Down Blackberry Cupcakes Recipe

Upside Down Blackberry Cupcakes Recipe
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5 from 19 reviews

These Upside Down Blackberry Cupcakes are delightful treats featuring juicy blackberries baked at the bottom of the cupcake for a sweet surprise. Topped with a tangy lemon icing, they offer a perfect balance of fruity and citrus flavors in a light, fluffy cupcake ideal for any occasion.

Ingredients

Scale

Blackberry Cupcakes

  • ½ cup unsalted butter, plus extra for greasing, room temperature
  • 1 cup sugar, plus 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 15 ounces blackberries (about 3 per cupcake)

Lemon Icing

  • 1 ⅓ cups powdered sugar, sifted
  • 2 ½ tablespoons fresh lemon juice
  • Zest of 1 lemon

Instructions

  1. Prepare the cupcake tins and blackberries: Preheat your oven to 350°F (175°C). Generously grease your cupcake tins with butter to prevent sticking. Place the blackberries evenly at the bottom of each cupcake cup, around three berries per cupcake. Set aside. Sift together the flour, baking powder, salt, and 1 tablespoon of sugar, and set dry ingredients aside.
  2. Cream butter and sugar: In a large bowl or in the bowl of an electric stand mixer fitted with the paddle attachment, cream the ½ cup unsalted butter, 1 cup sugar, and vanilla extract for 1-2 minutes until the mixture is light, fluffy, and pale in color.
  3. Add eggs: Add the eggs one at a time, beating well after each addition to incorporate fully into the butter mixture.
  4. Combine wet and dry ingredients: Alternately add the sifted dry ingredients and the milk to the butter and sugar mixture, starting and ending with the dry ingredients. Scrape down the sides of the bowl as needed and mix just until well combined, being careful not to overmix.
  5. Fill cupcake tins and bake: Using a spoon or ice cream scoop, evenly distribute the batter over the blackberries in each cupcake tin. Fill each cup completely with batter to ensure a nice dome shape. Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean or with dry crumbs.
  6. Cool the cupcakes: Allow cupcakes to cool in the muffin tin for about five minutes to firm up, then carefully remove them from the tins and transfer to a wire rack to cool completely before icing.
  7. Prepare lemon icing: In a medium bowl, sift the powdered sugar to remove lumps. Add the lemon zest and freshly squeezed lemon juice, whisking or stirring until smooth and spreadable.
  8. Finish and serve: Once cupcakes are completely cooled, spread or drizzle the lemon icing on top. Alternatively, you can dust with extra powdered sugar or serve with whipped cream. Enjoy your upside down blackberry cupcakes as a fruity, refreshing dessert or snack.

Notes

  • Ensure the blackberries are fresh and firm to avoid excess moisture at the bottom.
  • Do not overmix the batter to keep cupcakes light and fluffy.
  • For a more pronounced lemon flavor, add additional zest or a drop more lemon juice to the icing.
  • You can substitute milk with buttermilk for a tangier crumb.
  • Adjust baking time slightly depending on your oven and cupcake tin size.
  • If blackberries are out of season, frozen berries can be used but thaw and drain well before placing them in the tins.

Nutrition

Keywords: blackberry cupcakes, upside down cupcakes, lemon icing, berry desserts, easy cupcake recipe

Find it online: https://topreci.com/upside-down-blackberry-cupcakes-recipe/