When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Blackberry Cupcakes Recipe

Blackberry Cupcakes Recipe

Black Berry Cupcakes sitting on the stove

I remember summer days when mom would send us all out to the blackberry patch to fill our buckets with those giant sweet blackberries. We could spent all day picking berries and hiding from each other there. All the moisture on the coast of Washington state made those patches of blackberries so huge that you could totally be hidden while picking.

2 cups All purpose flour
1 Tb Baking powder
1/2 tsp Salt
2 Eggs, large
1 cup Sour cream
1 tsp Milk
2/3 cup Sugar
8 Tb Warm melted butter (1 stick)
1 tsp Vanilla
22 oz. Fresh blackberries, cut in half
(can use frozen)

Oven Temp ~ 400°
Baking Time ~ 17 -
Pan Type ~ 12 cup muffin pan
Preheat oven, position rack in center of oven. Grease a standard muffin pan or line with paper cupcake cups.

Whisk together the flour, baking powder and salt in a large bowl.

In a separate bowl whisk together eggs, sour cream, milk, sugar, butter and vanilla.

Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the blackberries. (If you are using frozen blackberries defrost them first, then drain the excess liquid.) Next, coat the blackberries lightly with flour. Over mixing will cause the muffins to be dense, not fluffy. The cupcake batter should not be smooth.

Divide the batter evenly among the cupcake cups. Bake Blackberry Cupcakes until a toothpick inserted into middle of 1 or 2 of the cupcakes comes out clean. Let Blackberry Cupcakes cool for 2 to 3 minutes before removing from pan. If not serving hot, let cool on a rack.

Serves 12
Nutrition facts:
Serving Size 122 g
Calories 263
Calories from Fat 116
Total Fat 12.9g 20%
Saturated Fat 7.6g 38%
Cholesterol 56mg 19%
Sodium 174mg 7%
Total Carbohydrates 33.5g 11%
Dietary Fiber 3.3g 13%
Sugars 13.9g
Protein 4.5g
Vitamin A 10% • Vitamin C 18% • Calcium 10% • Iron 9%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!