White Cupcakes/Blackberry Frosting

These light and fluffy White Cupcakes/Blackberry Frosting are an absolute summer dessert. They are hand in hand with fresh, creamy blackberry frosting. These beautiful little treats are a great idea for a summer birthday party or just as a refreshing summer dessert.

About The White Cupcakes/Blackberry Frosting

• These white cupcakes have a velvety and moist texture and can pair with any frosting perfectly. The white and pale crumb results from egg whites and no yellowing ingredients like yolk, and guess what? You can always save the yolks for a different project, such as Pastry Cream.
• This recipe contains both butter and oil. The butter adds flavour to the cake, and the oil makes it moist and soft.
• One important ingredient is the Cake & Pastry Flour. This type of flour creates a light and airy texture which is perfect for all kinds of baking, but we use All-purpose for most baked goods. Please use Cake & Pastry Flour for this recipe to achieve the best fluffy and moist White Cupcakes/Blackberry Frosting.
• I highly recommend using clear vanilla extract to have the clearest white cake.
• This recipe uses milk as the liquid part.
• Other ingredients are very basic, and no fancy ingredients!

About The Blackberry Frosting

• One distinct fact about this recipe is the beautiful lilac colour. This unique colour all comes from the blackberries and no artificial colour 🙂
• This recipe calls for one cup of fresh blackberries directly added to the frosting. Fresh blackberries not only add colour and flavour to the frosting, but also they give the frosting an extra texture!
• I am using a cream cheese frosting infused with blackberries to balance the sweetness of the cupcakes.
• Blackberries have a slightly sour taste, giving me the idea to add a small amount of lemon extract. Lemon extract adds a refreshing and citrusy flavour to this frosting.
• The added thyme on top of the cupcakes is just for extra decoration 😉

How To Make These White Cupcakes/Blackberry Frosting

• Sift all dry ingredients, line the cupcake cavities with parchment liners and set aside.
• Beat the butter and sugar for a few minutes until the mixture is light, pale, and fluffy, then add the oil and mix well.
• Add the egg whites and clear vanilla extract and mix well.
• Add the dry ingredients alternating with the milk in three passes. Start and finish with dry ingredients.
• Scoop the batter into the lined cavities up to only ⅔ of the height. Do not fill up the cups.
• Bake them and let them cool down completely before frosting.

How To Make The Frosting

• Ensure to put the cream cheese out of the fridge a few hours before.
• Beat the cream cheese until light and fluffy, then add the butter and beat until smooth and lump-free.
• Add the powdered sugar in ¼ cup and beat after each addition.
• Add the vanilla and lemon extract and mix well.
• Rinse and dry the blackberries, add one cup directly to the frosting, and beat until well blended. Blackberries will add enough moisture to the frosting, but if you find it stiff and hard to frost the cupcakes, add one tablespoon of heavy cream.
• Frost the cool cupcakes and enjoy.

See more cupcake recipes here;

Coconut Cupcakes,

Red Velvet Cupcakes,

Gingerbread Cupcakes

📖 Recipe