The Pioneer Woman Tasty Kitchen
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Blackberry and Cream Cupcakes

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Prep:

Cook:

Level: Easy

System:

12

Description

Vanilla cream cupcakes and sweet creamy blackberry buttercream create the perfect late summer treat!

Ingredients

  • FOR THE VANILLA CREAM CUPCAKES:
  • ½ cups Butter, Softened
  • ¾ cups White Sugar
  • 2  Large Eggs
  • 2 teaspoons Vanilla
  • 1-½ cup Flour
  • ½ teaspoons Salt
  • 1-½ teaspoon Baking Powder
  • ⅓ cups Cream
  • FOR THE BLACKBERRY BUTTERCREAM FROSTING:
  • ½ cups Butter, Softened
  • 3 cups Powdered Sugar
  • 2 Tablespoons Cream
  • 5  Ripe Blackberries
  • 12  Ripe Blackberries For Garnish

Preparation

For the vanilla cream cupcakes:
Preheat the oven to 350ºF. Prepare a muffin tin with paper liners.

In the bowl of a standing mixer, combine the butter and sugar until fluffy. Add the eggs and vanilla and combine really well.

In a separate bowl, combine the dry ingredients and then add them to the batter and mix until creamy.

Scoop the batter into the prepared paper liners. Bake the cupcakes for about 15-17 minutes. Don’t over bake! Let the cupcakes cool while you make the frosting.

For the blackberry buttercream frosting:
In a large bowl, whip together the soft butter and powdered sugar together. Add the cream and mix well. At the end mix in the blackberries and continue to whip until the frosting is lightly colored violet by the blackberries.

5. Pipe or spread the frosting onto the tops of the cupcakes. Top each one with a ripe blackberry.

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