These blackberry cupcakes are the most tender cupcakes! They are vanilla cupcakes that use a no calorie sweetener and are filled with a blackberry jam. They topped with a blackberry cream cheese frosting. These cupcakes are a must bake!
The Most Tender Cupcakes
These cupcakes are super moist and tender because of one ingredient. They have Allulose no calorie sweetener from Wholesome Sweeteners.
Allulose sweetener is a rare sweetener made naturally from figs, raisins, and kiwi. This sweetener is super sweet, but the best part? Zero Calories!
This sweetener is just as sweet as regular white sugar but so much better for you. When I was first recipe testing these cupcakes, I couldn’t tell this was made with anything other than white sugar.
Another reason that Allulose sweetener is the best, is that it is perfect for baking. It turned these cupcakes into this incredibly tender texture. I tried making these cupcakes with regular sugar and Allulose, the one with Allulose sweetener felt a lot more moist!
After baking with it, I am sold! The only difference is you have to use slightly more of this sweetener compared to white sugar to get the right sweetness.
How To Make Vanilla Cupcakes
These vanilla cupcakes are such a staple cupcake. They have a strong vanilla flavor and they are easy to make.
- Use cake flour- Using cake flour will help getting a more tender crumb. Cake flour has less gluten than regular flour. I found cake flour at my local grocery store. Make sure you sift it!
- Beat butter and Allulose sweetener- Next, beat these together for 3 minutes. This will aerate the butter and give you a better rise with the cupcakes. It will start by being crumbly, but it quickly turns light and fluffy.
- Add sour cream and vanilla- Make sure to use full fat sour cream. The fat from the sour cream breaks down the gluten to create a more moist and tender crumb.
- Add in eggs one at time- Slowly add these in and mix until just combined before adding another one. Scrape the bowl to make sure the butter is mixed in.
- Add in dry ingredients and buttermilk- Pour these in 3 different intervals. This will make sure everything is getting mixed together well.
- Scoop- Use a cookie scoop to easily scoop the batter into the muffin tin. Fill until about 2/3rds full.
Once the muffin tin is full, bake for 15-17 minutes. Next, let the cupcakes cool completely before decorating and filling.
Easy Blackberry Jam
When I first made these cupcakes, I tried a blackberry puree in the cupcakes. The flavor of blackberries was almost non-existent! That’s why I made a blackberry jam. When you bite into the cupcake, it is such a strong flavor!
To make this blackberry jam, combine blackberries, Allulose sweetener, lemon juice, salt and water. Then, heat for 8-10 minutes. Since we are only making a little to fill the cupcakes, it doesn’t take long to make.
Halfway through cooking, take a potato masher or a wooden spoon to mash the blackberries.
The jam has to be completely cool before adding it into the cupcakes. I suggest making this first, or a day ahead.
Filling The Cupcakes
Use a cupcake corer or a sharp knife to cut into the cupcakes. Cut only 2/3rds down the cupcakes. Save the tops, because you will be replacing them later.
For easy filling, use a tsp to fill the cupcakes. Use all of the jam! Then, replace the tops.
Purple Blackberry Cream Cheese Frosting
This frosting is naturally purple which make these even better! To get this purple color, it uses blackberry puree.
The blackberry puree needs to be run through a sifter so there are no seeds in this frosting. A small container of blackberries will make 1/3 cup of puree, and we only need 1/4 cup.
First, beat the butter and cream cheese together until light and fluffy. Then, add in the powdered sugar. Wholesome Sweeteners has a great organic powdered sugar that I recommend.
There is a lot of powdered sugar in this recipe. This is to create a stiffer frosting for piping on top of these cupcakes. I tried using less, and the frosting was goopy.
Next, add in the blackberry puree and salt and mix well!
For best results, place frosting in the fridge for 15 minutes to firm it up. Then, use a wooden spoon to mix until creamy before frosting the blackberry cupcakes.
How To Store The Cupcakes
These cupcakes should be stored in the fridge in an air tight container.
They will last up to 5 days in the fridge.
Freezing The Cupcakes
I don’t recommend freezing the cupcakes when they are fully decorated. The frosting texture with the jam would be weird thawing from frozen.
However, you can make the cupcakes ahead of time, and freeze! Wrap each cupcake in cling wrap and store in an air tight container. Freeze up to 1 week.
To thaw, place on the counter for at least 2 hours before filling and decorating.
Other Cake Recipes To Try
- Strawberry filled cupcakes
- Chocolate fudge cupcakes
- Red velvet bundt cake
- Salted caramel cinnamon cupcakes
- 1 3/4 cup Cake flour
- 1/2 TBSP Baking powder
- 1/2 tsp Salt
- 1/2 cup Unsalted butter room temperature
- 1 1/4 cup Wholesome Allulose no calorie sweetener
- 1/4 cup Sour cream room temperature
- 1 TBSP Pure vanilla extract
- 2 Egg whites room temperature
- 1 Large egg room temperature
- 1/2 cup Buttermilk room temperature
- 1 1/2 cups Fresh blackberries
- 1/2 cup Wholesome Allulose no calorie sweetener
- 1/2 TBSP Lemon juice
- 1 TBSP Water
- Pinch of salt
Blackberry Cream Cheese Frosting
- 3/4 cup Unsalted butter slightly cold`
- 4 oz Cream cheese room temperature
- 5 cups Powdered sugar sifted
- Pinch of salt
- 1/4 cups Blackberry puree Puree 1 1/2 cups of blackberries
- Blackberries for decoration
- Preheat oven to 350°F. Line a 12 cup muffin tin with muffin liners. Set aside.
- Sift together the cake flour, baking powder, and salt. Set aside.
- Using a mixer, beat the butter and Allulose sweetener. Beat on medium-high for 3 minutes. It will start as crumbly, but it will become light and fluffy. Add in sour cream and vanilla. Mix until combined. Scrape the bowl.
- Add in egg whites and egg one a time on low. Scrape the bowl and mix for another 10 seconds. Add 1/3 of the dry ingredients and 1/2 of the buttermilk and mix on low. Add in another 1/3 of the dry ingredients and rest of buttermilk. Then, add the rest of the dry ingredients. Scrape the bowl and mix for 15 more seconds on low.
- Use a cookie scoop and fill the muffin tin 2/3 full. There will be a little bit of batter leftover. Bake for 15-17 minutes. The cupcakes are done baking when a toothpick inserted comes out clean.
- Let the cupcakes sit in the pan for 10 minutes before transferring to a cooling rack. Make sure they cool completely before decorating.
- In a saucepan over medium-low heat, combine blackberries, Allulose sweetener, lemon juice, water, and salt. Heat until the sugar is melted. Turn the heat to medium and stir until it starts to simmer.
- Let the jam cook for 8-12 minutes. Make sure to stir to avoid any burning on the bottom. Halfway through, mash the blackberries in the pot. Use a potato masher or a wooden spoon. The jam is done cooking when it is thick and coats back the spoon.
- Transfer immediately to a glass measuring cup. Let cool completely before adding to the cupcakes
- Use a cupcake corer or a sharp knife to core the cupcakes. Go about 2/3rds down. Save the tops. Use a tsp to fill the cupcakes all the way with the jam. Place the tops back on the cupcakes.
Blackberry Cream Cheese Frosting
- Let the butter sit on the counter for 30 minutes for it to be slightly cold. While waiting, sift the powdered sugar. Use a food processor to puree the blackberries. Stir through a mesh sifter to separate the seeds from the juice.
- Using a mixer, beat the cream cheese on medium-high for 1 minute. Then, add in the butter and beat for another 1-2 minutes until smooth. Scrape the bowl. Slowly add in the powdered sugar. Mix until combined. It should be thick.
- Add in salt and blackberry puree. Mix on low until combined. Scrape the bowl. Mix on medium for 30 seconds. It will be a purple color.
- Chill the frosting in the fridge for 15 minutes before decorating the cupcakes. Top cupcakes with blackberries and keep stored in the fridge.