Hey there, baking buddies! Are you ready for a cupcake experience that’s both incredibly easy and unbelievably delicious? These upside-down blackberry cupcakes are your answer. Imagine sinking your teeth into a moist, fluffy cupcake, the sweet tang of lemon icing dancing on your tongue, and juicy blackberries bursting with flavor – all in one delightful bite! That’s the magic of this recipe.
What sets these cupcakes apart? It’s the unexpected burst of fresh blackberries at the bottom, creating a delightful textural surprise. The buttery, vanilla-infused cake complements the tartness of the lemon icing perfectly.
It’s the kind of recipe that feels both sophisticated and effortlessly achievable. It’s quick to make, perfect for a weekend baking project or a special occasion, and you’ll impress everyone with your baking skills (even if you’re a beginner!).
This kind of treat that evokes feelings of warmth, comfort, and pure joy – the perfect way to brighten anyone’s day!
Trust me, the taste is simply phenomenal. The texture is wonderfully moist and tender, a delightful contrast to the juicy blackberries. And the best part? This recipe is incredibly forgiving. Even if you’re not the most experienced baker, you’ll find it easy to follow and achieve amazing results. So grab your apron, let’s get baking!
What You’ll Need
Here’s what you’ll need to create these heavenly upside-down blackberry cupcakes:
- Unsalted Butter (½ cup + extra for greasing): Provides richness and flavor to the cake. Use unsalted to control the salt level.
- Sugar (1 cup + 1 tablespoon): Sweetness is essential! The extra tablespoon ensures perfectly balanced sweetness.
- Vanilla Extract (1 teaspoon): Enhances the overall flavor profile with a warm, comforting note.
- Eggs (2 large): Bind the ingredients together and add moisture to the cake.
- All-Purpose Flour (2 cups): The base of our delicious cupcakes.
- Baking Powder (2 ½ teaspoons): The leavening agent that makes our cupcakes rise beautifully.
- Salt (½ teaspoon): Enhances the flavors and balances the sweetness.
- Milk (1 cup): Adds moisture and helps create a tender crumb.
- Fresh Blackberries (15 ounces, about 3 per muffin tin): The star of the show! Look for plump, ripe berries for the best flavor.
- Powdered Sugar (1 ⅓ cups, sifted): The foundation of a light and airy lemon icing.
- Lemon Juice (2 ½ tablespoons): Provides the delightful tartness to the icing.
- Lemon Zest (from 1 lemon): Adds a burst of fresh lemon flavor and bright aroma.
Step-by-Step Instructions
Let’s get baking! Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin generously with butter. This prevents sticking and ensures easy removal.
Step 1: Prepare the Blackberries: Gently wash and pat dry your blackberries. Set aside about 3 blackberries per cupcake liner for the bottom.
Step 2: Create the Upside-Down Base: In each prepared cupcake liner, arrange 3 blackberries, distributing them evenly. Sprinkle 1 tablespoon of sugar over the berries in each liner.
Step 3: Make the Batter: In a large bowl, cream together the ½ cup of butter and 1 cup of sugar until light and fluffy. This is crucial for a tender cake, so take your time! Beat in the vanilla extract and eggs one at a time, mixing well after each addition. In a separate bowl, whisk together the flour, baking powder, and salt.
Step 4: Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined – don’t overmix! Overmixing develops gluten, resulting in a tough cake.
Step 5: Fill the Cupcake Liners: Spoon the batter evenly over the blackberries in each cupcake liner, filling each about ¾ full.
Step 6: Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them during the last few minutes to prevent overbaking.
Step 7: Cool: Let the cupcakes cool in the muffin tin for 10 minutes before inverting them onto a wire rack to cool completely. This prevents the cupcakes from sticking.
Step 8: Make the Lemon Icing: While the cupcakes are cooling, whisk together the sifted powdered sugar, lemon juice, and lemon zest until smooth and creamy. Add a tiny bit more lemon juice if needed to achieve desired consistency.
Step 9: Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the lemon icing. Enjoy!
Tips for Success
For perfectly moist and delicious cupcakes, ensure your oven is preheated to the correct temperature. Don’t overmix the batter – overmixing leads to a tough texture. Use fresh, ripe blackberries for the best flavor. Let the cupcakes cool completely before frosting to prevent the icing from melting. If your icing is too thick, add a tiny bit more lemon juice. If it’s too thin, add a little more powdered sugar.
Variations to Try
Feel free to experiment! You could use other berries like raspberries or blueberries. For a richer flavor, substitute melted dark chocolate for a portion of the butter. A sprinkle of cinnamon or nutmeg in the batter would add a warm spice note. If you’re looking for a gluten-free version, use a gluten-free all-purpose flour blend.
Storing and Reheating
Store frosted cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, freeze unfrosted cupcakes in a freezer-safe container for up to 3 months. To reheat, microwave for 10-15 seconds, or place in a preheated oven at 350°F (175°C) for a few minutes. Avoid reheating frosted cupcakes as the icing may melt.
Frequently Asked Questions
Q: Can I use frozen blackberries? A: While you can, fresh blackberries will provide the best flavor and texture. If using frozen, thaw them completely and pat them dry before using.
Q: What if my cupcakes are slightly overbaked? A: Don’t worry! Slightly overbaked cupcakes are still enjoyable. They might be a bit drier, but the flavor will be there. Next time, try reducing the baking time by a minute or two.
Q: Can I make these cupcakes ahead of time? A: Yes! You can bake the cupcakes a day or two in advance and frost them just before serving. Store the unfrosted cupcakes in an airtight container at room temperature.
Q: What type of lemon should I use? A: Fresh lemons are best for both the juice and the zest! The zest provides a fresh citrus aroma and flavor that enhances the overall taste.
The Final Word
These delightful upside-down blackberry cupcakes are a guaranteed crowd-pleaser! The combination of juicy blackberries, moist cake, and tangy lemon icing is simply irresistible. The recipe is easy to follow, even for beginner bakers, and the result is a stunning and delicious treat. So, give it a try and let me know what you think in the comments below! Don’t forget to rate the recipe and share your baking creations with me! Happy baking!
Upside Down Blackberry Cupcakes 🧁🫐
Equipment
- Muffin tin 12-cup muffin tin
- Mixing bowls Several bowls for mixing ingredients
Ingredients
Cake Batter
- 0.5 cup Unsalted butter Plus extra for greasing tins
- 1.083 cup Sugar 1 cup + 1 tablespoon
- 1 teaspoon Vanilla extract
- 2 Eggs
- 2 cups Flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Milk
Blackberries & Lemon Icing
- 15 ounces Blackberries About 3 per muffin tin
- 1.33 cups Powdered sugar Sifted
- 2.5 tablespoons Lemon juice
- 1 Lemon Zest of 1 lemon
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
- In a large bowl, cream together the butter (ing_1) and sugar (ing_2) until light and fluffy.
- Beat in the eggs (ing_4) one at a time, then stir in the vanilla (ing_3).
- In a separate bowl, whisk together the flour (ing_5), baking powder (ing_6), and salt (ing_7).
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk (ing_8), beginning and ending with the dry ingredients. Mix until just combined.
- Place 3 blackberries (ing_9) in the bottom of each muffin cup. Spoon batter over the blackberries, filling each cup about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before inverting them onto a wire rack to cool completely. Meanwhile, prepare the lemon icing.