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Cupcakes: Blackberry Swirl Buttermilk Cupcakes with Blackberry Buttercream

Source of Recipe

Taste of the South


Recipe Introduction

"Warm from the oven, this Blackberry Swirl Buttermilk Cupcakes with Blackberry Buttercream recipe celebrates the flavors of the season! Sweet blackberries and creamy buttermilk come together to make a luscious dessert."

Recipe Link: https://www.tasteofthesouthmagazine.com/blackberry-swirl-buttermilk-cupcakes-with-blackberry-buttercream-recipe/

List of Ingredients

◦  ¾ cup unsalted butter, softened
◦  ½ cup sugar
◦  2 large eggs
◦  ½ teaspoon vanilla extract
◦  2 cups all-purpose flour
◦  ½ teaspoon salt
◦  1 cup whole buttermilk
◦  1 tablespoon baking powder
◦  ¼ cup Blackberry Sauce(recipe follows)
◦  Blackberry Buttercream (recipe follows)


Recipe

Preheat oven to 350° F. Line 18 muffin cups with paper liners. Set aside.

In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy, approximately three minutes. Add eggs, one at a time, beating well after each addition. Add vanilla, beating to combine.

In a medium bowl, whisk together flour and salt. In a separate medium bowl, whisk together buttermilk and baking powder. Add flour mixture to butter mixture in thirds, alternating with buttermilk mixture, beginning and ending with flour mixture. Beat until smooth.

Gently fold ¼ cup Blackberry Sauce into batter to make a swirl throughout. Divide batter evenly among prepared muffin cups.

Bake until a wooden pick inserted in the center of cupcakes comes out clean, approximately 25 minutes. Let cool in pans for 10 minutes. Remove from pan, and let cool completely on wire racks. Spread Blackberry Buttercream over cupcakes. Store in refrigerator for up to five days.


Makes 1½ dozen cupcakes



Blackberry Sauce:

â—¦ 1 cup fresh blackberries
â—¦ 2 tablespoons sugar
â—¦ 1 tablespoon fresh orange juice
â—¦ ¼ teaspoon vanilla extract

To the container of a blender, add blackberries, sugar, orange juice, and vanilla. Pulse on high speed until very smooth. Strain mixture through a fine-mesh sieve, pressing solids to extract as much liquid as possible. Discard solids. Sauce can refrigerated overnight or frozen for up to 6 months.


Makes approximately ½ cup



Blackberry Buttercream:

â—¦ 1 cup unsalted butter, softened
â—¦ ¼ cup Blackberry Sauce
â—¦ 8 cups confectioners’ sugar


In a large bowl, beat butter at medium speed with an electric mixer until smooth, approximately 30 seconds.

Add ¼ cup Blackberry Sauce and 1 cup sugar, beating until combined. Continue adding sugar, 1 cup at a time, until stiff peaks form. Beat on high speed until fluffy, approximately 30 seconds. Store in refrigerator for one week, or freeze for up to three months.


Makes approximately 6 cups