I’ll just say it. Blackberries are my favorite berry and blackberry cupcakes have gone to the top of the list of our favorite. When the last cupcake was fought over, I wanted to make a new batch right away and had to exercise restraint, which normally doesn’t happen to me with sugary foods.
These blackberry cupcakes had the flavor and the moist texture I was looking for, even when eaten right out of the refrigerator, as I used a combination of avocado oil instead of regular butter, inspired by this lemon cake that we couldn’t get enough of.
It all started with the discovery of a wild blackberry bush close to my house.
If you have never picked wild blackberries, it’s not easy. There are thorny things that hurt (wear gloves if you can) and always hard to reach places. I was able to come home with a small basketful, just enough to make a little blackberry sauce. The blackberries you see on top of this cupcake are not those berries, but those wild berries did get me blackberry crazy all over again.
There are no less than ten blackberry recipes here at Spinach Tiger and while I love every one of them, these are over the top good, and worthy for any July 4th celebration.
I made some blackberry sauce, but it wasn’t enough to do much with. A few days later while judging twenty food trucks at a Nashville event, my favorite bite of the day was the blackberry cupcake from the Dixie Belle Truck. I gave them five stars and took the remaining cupcake home for dinner. Then I got to work figuring out how to make my own.
I wanted two things in my blackberry cupcakes.
I wanted two things in my blackberry cupcakes. A very moist cupcake, and lots of blackberry flavor. I couldn’t spend $9 a quart on fresh blackberries, and I turned to another Nashville company for some help. The Loveless Cafe makes an incredible blackberry preserve. I used it in the batter and I was happy to get exactly what I wanted in taste and texture.
I used my own cream cheese frosting found here. I did spring for fresh blackberries to top each cupcake.
I am now torn between my two favorite blackberry recipes, these cupcakes and the blackberry cobbler from last summer, all washed down, of course, with blackberry sangria or paired with blackberry sorbet.
This brings me to my question. Are you more a cake or pie person?
- 1¾ cup flour
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup oil (I used a combination of olive oil and vegetable oil)
- ½ cup blackberry preserves
- 2 tablespoons yogurt
- 2 eggs
- Sift baking soda, baking powder, flour together. Set aside.
- Mix together, eggs, sugar yogurt, blackberry preserves
- Mix dry mixture into the sugar mixture. Add in oil, and mix.
- Pour into cupcake pans ¾ way.
- Bake at 375 for 15-20 minutes, depending on size of cupcake.
- This makes approximately 12 large cupcakes.