Blackberry Cupcakes with Yogurt Cake and Berry Butter Cream

Oh hey there blackberry season!  Here it comes, and there it goes.  

My girlfriend and I went to a U-pick blackberry farm this year.  It was Colton's first experience.  I loved watching him study each one to see if they were "black enough" and then the inner struggle of where to put the chosen berry: in your basket or in your mouth.  The kid must have consumed a pint by the time we left.

I made some fun drinks and salads with this picking, but these cupcakes were the memorable hit.

Thank you Natasha's kitchen for the recipe inspiration.  

When Colt was having a difficult day, I decided baking dessert mid day would do the trick for the toddler craziness.

"Hey mom!  Whacha making today mom!?"  That's what he says every time he walks in the kitchen.  He's becoming quite the sous chef and I love involving him in any way possible.

Here's the recipe:

Blackberry Cupcakes with Yogurt Cake 

and Berry Butter Cream 

1 2/3 cups cake flour, or make your own by sifting cornstarch and flour together- 2 tbls starch for 
         every 1 cup flour
1 cup granulated sugar
1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

6 Tbsp unsalted butter, room temp (cut into 6-8 pieces)

1 large egg, room temp

1 large egg white, room temp

1/2 Tbsp vanilla extract

1 cup plain full fat, Greek yogurt

Blackberry Butter Cream Frosting

(makes about 2 1/2 cups)

1 cup unsalted butter softened (NOT MELTED!)

3-4 cups powdered sugar, sifted

1/4 tsp table salt

1 tbls vanilla extract

up to 4 tbls heavy whipping cream

about 1 tbls fresh blackberry juice, mashed through a sieve

Set oven to 350.  Line your tin with cupcake liners.  This recipe makes a perfect dozen.

Mix dry ingredients together in a large bowl.  With the mixer on low, add the pads of butter.  Mix till crumbles appear.

In a separate bowl, mix wet ingredients.

Combine the two by adding the dry ingredients into the wet, slowly.

Fill liners about 1/2 full  Thought it would be fun to plant a surprise berry in the batter.

The sous thought it was a novel idea!

Press them down a tad, then pour remaining batter over the berry.  Berry should be completely covered.

Cook 18-20 minutes.

Alright, so the recipe above will make perfect frosting.  Like it will blow your mind.  It's my go to.  This time the only liquid in my house was almond milk.  NOT a great substitute for heavy cream.  But... it tasted good.  Just not the stiff peaks I was longing for.  Hence a little flat on the frosting.  But hey- there's Greek yogurt in there, we might as well go with the healthier option theme?

Whisk or mix away until you reach desired thickness.  More liquid to thin out, more sugar to thicken.

Also... throw the blackberry flesh caught in the sieve to make the juice into a tupperware and put it on toast in the morning.  Nature's best jam.  Operation leave no berry part behind!

Aren't these just the cutest?!  Blackberry on top and blackberry inside!

This post is dedicated to my sister.  She is the LOVER of cupcakes.  Sprinkles is her middle name.  Well, it could be anyway.