Blackberry and Honey Cupcakes

Closeup of a blackberry honey cupcake piped with blackberry honey frosting and topped with a blackberry.

Blackberry and Honey Cupcakes

Naturally sweetened with honey, these mini blackberry cupcakes are bursting with berry flavor in every bite—both in the moist cake and the creamy frosting. A beautiful, dye-free purple treat that’s as wholesome as it is delicious!

Course Cakes

Cuisine American

Keyword blackberry cupcake, honey cupcake

Prep Time 50

Cook Time 20

Additional Time 2

Total Time 3 10

Servings MINI Cupcakes

Calories 204kcal

Author Laura Bashar | Family Spice

Ingredients

Frosting Ingredients

8 oz blackberries frozen and thawed
14 oz cream cheese softened
4 oz butter softened
⅓ cup honey
1 teaspoon vanilla extract

Cupcake Ingredients

8 oz blackberries frozen and thawed
4 oz butter softened
¾ cup honey
1 tablespoon vanilla extract
1 ¾ cup all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
⅛ teaspoon salt
3 eggs large
28 whole blackberries fresh, for topping cupcakes

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Instructions

Frosting Directions

Prepare the frosting first to allow to chill at least 2-4 hours until ready to use.
Place 8 oz blackberries in a food processor with a metal blade. Pulse until blackberries are puréed and smooth.
Place a fine mesh strainer over a bowl and pour blackberry purée into the strainer. Using a rubber spatula, press the blackberry purée into the mesh. The juice will accumulate underneath the mesh, leaving the seeds on top. Use the rubber spatula to scrape the bottom of the mesh so the juice will fall into the bowl. Continue pressing the blackberries until all of the juice is collected into the bowl, leaving mostly the seeds behind.
In the bowl of a stand mixer with whisk attachment, whisk together cream cheese and butter until smooth and fluffy.
Mix in honey until fully incorporated.
Slowly whisk in the strained blackberry purée and whip until completely mixed in together. Transfer frosting to a pastry bag and refrigerate until ready to use.

Cupcake Directions

Preheat oven to 325ºF and line a 24-cup MINI MUFFIN PAN with liners.
In a small pot over low heat combine honey and blackberries. Heat until honey is softened, about 5 minutes. Remove from heat and using an immersion blender, purée blackberries with the honey.
In a medium-sized bowl, whisk together the flour, baking soda, baking powder and salt.
In a stand mixer with a whisk attachment, whisk together butter until fluffy. Mix in vanilla until.
Whip eggs into the butter.
Alternate adding in the flour mixture with the blackberry mixture, until just combined, scraping down sides of the bowl between mixes.
Divide batter evenly into prepared muffin pan. Bake until edges of the cupcakes are lightly golden, 17-20 minutes.
Cool cupcakes completely prior to frosting with chilled frosting. Top each cupcake with 1 blackberry.
Refrigerate cupcakes until ready to serve.

Notes

Cooking Suggestions: I reduced the amount of honey in the frosting, so it is mildly sweet. If you like it sweeter, I suggest adding powdered sugar instead of more honey otherwise the frosting will be soft. The maximum amount of honey I would add to the frosting is ½-cup.

For the frosting to set chill it at least 4 hours. If your frosting is still too soft as is, which can happen if your blackberries have more juice than mine, mix in some powdered sugar.

Yield: This recipe makes 28 MINI cupcakes or 12-14 standard sized cupcakes. It can also create one 3-layer (or 2-layer) 6-inch cake.

TO STORE: If your cupcakes are frosted, I suggest storing any leftovers in an airtight container and refrigerate for up to 5 days. If unfrosted, you can keep it covered on the counter for up to 3 days or refrigerate for longer.

TO FREEZE: You can also freeze leftovers. Wrap in foil, parchment paper or plastic wrap and freeze for up to 4 months.

Nutrition