Blackberry Cupcakes


  • 18 oz blackberries – pureed and strained to remove seeds
  • 1/3 cup milk
  • 6 large egg whites
  • 2 tsp lemon juice
  • 2 1/4 cup cake flour
  • 1 3/4 cup sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1.5 sticks of butter, softened
  • Blackberry Frosting

  • 2 sticks of unsalted butter, soft
  • 1/2 tsp vanilla ext
  • 1/4 tsp almond ext
  • 2 cup of powdered sugar (this can vary according to sweetness)
  • 1/4 cup blackberry puree


  1. Cupcakes
    Beat the egg whites, lemon juice, and 3/4 cup sugar in a bowl until soft peaks. Then separately beat the butter with the 1 cup sugar, and add in the rest of the ingredients, beating well. Remove 1/4 cup of blackberry puree for the frosting and pour the rest into the bowl. At the end, fold in the egg whites mixture. Bake at 350 degrees for about 18 minutes, or till a toothpick comes out with crumbs, not wet batter attached.

Cream the butter and slowly add in the rest of the ingredients. You can adjust the consistency by adding milk (to thin it) or sugar (to thicken). I put a lot less sugar and more puree since I wanted the full blackberry experience!

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