Description
Deliciously fluffy and moist blackberry cupcakes, perfect for a special occasion or a sweet treat.
Ingredients
Scale
- 2 cups all-purpose flour (substitute with almond flour for gluten-free)
- 1 cup granulated sugar (no substitutions recommended)
- 2 teaspoons baking powder (ensure freshness)
- 1 teaspoon salt (enhances flavor)
- 1 cup unsalted butter (room temperature)
- 3 large eggs (room temperature)
- 1 cup buttermilk (can substitute with Greek yogurt)
- 1/2 cup champagne (replace with sparkling white grape juice for non-alcoholic version)
- 1 cup fresh blackberries (coat in flour before folding)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with festive cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream together the butter and sugar until light and fluffy, about 3 to 5 minutes.
- Add eggs one at a time, mixing well after each addition.
- Gradually mix in buttermilk and champagne until just combined.
- Slowly incorporate the dry ingredients until no flour streaks are visible.
- Fold in blackberries coated in flour gently.
- Fill cupcake liners and bake for 18-20 minutes, until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- For a gluten-free version, substitute the all-purpose flour with almond flour.
- Make sure to coat the blackberries in flour to prevent them from sinking in the batter.
- For a non-alcoholic version, use sparkling white grape juice instead of champagne.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 12g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg