Blackberry Icing For Cupcakes Recipes

LEMON CUPCAKE WITH BLACKBERRY BUTTERCREAM

Lemon Cupcake with Blackberry Buttercream image

A simple from-scratch lemon cupcake has blackberry buttercream frosting. This cupcake is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest.

Provided by Megan C. A.

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h20m

Yield 24

Number Of Ingredients 13

Ingredients

1 cup white sugar
½ cup butter
2 eggs
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ cup low-fat milk
1 lemon, juice and zest
1 cup butter, softened
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups confectioners' sugar
½ cup seedless blackberry jam

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Line 24 muffin cups with paper liners.
Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg.
Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
Spoon the batter into the prepared muffin cups.
Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.

Nutrition Facts : Calories 272 calories, Carbohydrate 40.7 g, Cholesterol 46.2 mg, Fat 12.1 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 7.5 g, Sodium 150.6 mg, Sugar 33.2 g

BLACKBERRY ICING FOR CUPCAKES

Blackberry Icing for Cupcakes image

This is a simple icing recipe that I found in Parents magazine. It's a BIG hit at the office. I imagine you could make this with different berries as well but haven't tried it yet. Use your own cake recipe or box mix.

Provided by xtine411

Categories Dessert

Time 50m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 ounce) package white cake mix or 1 (18 ounce) package yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 cup fresh blackberries
24 blackberries (to garnish)
1 cup unsalted butter, softened
4 3/4 cups powdered sugar, divided
1/3 teaspoon salt

Steps:

Prepare cake mix according to package directions, making 24 cupcakes. Allow to cool.
Puree 1 cup of blackberries in food processor or blender. Pour through a fine-mesh sieve to remove seeds. Work through with a spatula if needed.
In large bowl, beat butter on medium-high speed about 2 minutes, until light and fluffy.
Add blackberry puree, 3 cups of powdered sugar, and salt. Beat on low until sugar incorporates into the butter, then increase speed to medium-high to mix.
Add remaining powdered sugar, a little at a time, until the icing reaches your preferred consistency.
Pipe onto cupcakes using a large star tip.
Top each with a blackberry.
Chill for at least 1 hour. (Good served cold!).

Nutrition Facts : Calories 290.5, Fat 13.8, SaturatedFat 5.8, Cholesterol 44, Sodium 183.1, Carbohydrate 41, Fiber 0.6, Sugar 32.8, Protein 1.9

BLACKBERRY JAM CUPCAKES

Blackberry Jam Cupcakes image

this recipe only makes 12 cakes.. these are good plain, but outstanding with a burnt sugar icing, caramel or just plain buttercream..I have made them and decorated the top with a raspberry in the center

Provided by grandma2969

Categories Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
6 tablespoons butter, softened
1/3 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/3 cup buttermilk
2/3 cup seedless raspberry jam

Steps:

Preheat oven to 350*.Line 12 muffin tins with paper liners.
In small bowl, whisk flour, baking powder, baking soda and cinnamon, nutmeg and salt.
Set aside.
In a medium bowl, beat butter till light and fluffy.
With mixer on high, gradually beat in sugar, till light and fluffy --
Lower mixer speed to medium -- beat in egg, and the vanilla, lower the mixer spped to low.beat in flour mixture alternately with buttermilk, just till blended.
Blend in jam until almost but not quite blended.
Spoon into prepared muffin tins.
Bake until tips of cakes are spingy.about 20 minutes.
cool in tins on wire rack.

Nutrition Facts : Calories 184.2, Fat 6.4, SaturatedFat 3.9, Cholesterol 33.2, Sodium 211.6, Carbohydrate 29.3, Fiber 0.6, Sugar 15, Protein 2.3

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