Blackberry Cupcakes
These blackberry cupcakes have a moist vanilla cupcake that uses Allulose sweetener. Fill with blackberry jam and top with blackberry cream cheese frosting.
Servings: 12 cupcakes
Calories: 289kcal
Ingredients
Vanilla Cupcakes
- 1 ¾ cup Cake flour
- ½ tablespoon Baking powder
- ½ teaspoon Salt
- ½ cup Unsalted butter room temperature
- 1 ¼ cup Wholesome Allulose no calorie sweetener
- ¼ cup Sour cream room temperature
- 1 tablespoon Pure vanilla extract
- 2 Egg whites room temperature
- 1 Large egg room temperature
- ½ cup Buttermilk room temperature
Blackberry Jam
- 1 ½ cups Fresh blackberries
- ½ cup Wholesome Allulose no calorie sweetener
- ½ tablespoon Lemon juice
- 1 tablespoon Water
- Pinch of salt
Blackberry Cream Cheese Frosting
- ¾ cup Unsalted butter slightly cold`
- 4 oz Cream cheese room temperature
- 5 cups Powdered sugar sifted
- Pinch of salt
- ¼ cups Blackberry puree Puree 1 ½ cups of blackberries
- Blackberries for decoration
Instructions
Vanilla Cupcakes
- 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 ⅓ of the dry ingredients and ½ of the buttermilk and mix on low. Add in another ⅓ 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 ⅔ 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.
Blackberry Jam
- 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 ⅔rds down. Save the tops. Use a teaspoon 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.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour will dry out the cupcakes.
High altitude baking- Add an extra 1 ½ tablespoon of flour.
You can make the cupcakes and jam before you need them.
Nutrition
Calories: 289kcal | Carbohydrates: 67g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 206mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 765IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg