Devine Blackberry Cupcakes

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In this cupcake recipe we use blackberries both in the cupcakes and in the frosting.




  • 1 pint blackberries, pureed and strained to remove seeds
  • 1/3 cup milk
  • 6 egg whites
  • 2 tsp lemon juice
  • 2 1/4 cup cake flour
  • 1 3/4 cup sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • ¾ cup butter, softened


Blackberry Frosting

  • 1 cup butter, softened
  • 1/2 tsp vanilla
  • 1/4 tsp almond extract
  • 2 cups icing sugar
  • 1/4 cup blackberry puree



Preheat oven to 350 degrees F. Lightly coat 12 cupcake cups with nonstick cooking spray or use paper cupcake liners Beat the egg whites, lemon juice, and 3/4 cup sugar in a bowl until soft peaks. Then separately beat the butter with the 1 cup sugar, and add in the rest of the ingredients, beating well. Remove 1/4 cup of blackberry puree for the frosting and pour the rest into the bowl. At the end, fold in the egg white mixture. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.

For frosting: Cream the butter and slowly add in the rest of the ingredients. You can adjust the consistency by adding milk (to thin it) or sugar (to thicken).

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