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Blackberry Freshly Baked Cupcakes

These blackberry cupcakes are moist and tender with a vibrant purple hue, thanks to fresh blackberries incorporated into the batter. The baking process causes the berries to burst slightly, creating pockets of tart juice that contrast beautifully with the sweet crumb, resulting in a visually appealing and flavorful treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk preferably whole milk
  • 1 1/2 cups fresh blackberries washed and hulled

Equipment

  • Mixing bowls
  • Electric whisk or spoon
  • Cupcake tins
  • Paper cupcake liners
  • Cooling rack
  • Small saucepan

Method
 

  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a large bowl, cream together the softened butter and sugar until the mixture is pale and fluffy, and it makes a gentle squeaking sound when you stir.
  3. Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next, until the batter becomes smooth and slightly thickened.
  4. Stir in the vanilla extract for a fragrant touch, then gently fold in the milk to loosen the batter slightly.
  5. Sift the flour directly into the wet mixture to prevent lumps, then fold it in carefully until just combined, avoiding overmixing.
  6. Gently fold in the fresh blackberries, making sure they are evenly dispersed throughout the batter, which will turn a lovely purple hue and smell fructose-y and berry-like.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full; you can see the berries peeking through the batter.
  8. Bake in the preheated oven for about 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  9. Remove the cupcakes from the oven and allow them to cool in the tin for 10 minutes to set, then transfer to a wire rack for complete cooling; the aroma will be sweet and berry-rich.
  10. Once cooled, gently press into each cupcake if desired, or leave as is to enjoy the full burst of berry flavor with each bite.

Notes

For extra flavor, top with whipped cream or a sugared blackberry on each cupcake before serving.