Super soft, fluffy and refreshing blackberry mint cupcakes topped with homemade blackberry buttercream frosting. They’re easy to make – and even easier to EAT! This is one cupcake flavor duo you don’t want to miss!
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You gotta love living in Florida…well, I do. It is the beginning of January and “summer” berries — blackberries, strawberries, blueberries — are in season again. Yippee! I just love berries. I eat them in my oatmeal, in yogurt (like with these yogurt breakfast tarts), in pancakes, in desserts or just eating them by themselves.
These cupcakes are a little more work than the store-bought kind. After all, homemade cupcakes can seem like a lot of work to some people, but I’m here to tell you these blackberry beauties are totally do-able in just over an hour. And they’re also SO worth it.
So next time you need/want to get your cupcake on, ditch the pre-made store-bought stuff and make your own! Need a timesaver? Use a gluten free boxed cake mix such as Pamela’s (like in this recipe), Bob’s Red Mill, King Arthur’s or even Betty Crocker has gluten free mixes now (boy have things changed since I became gluten free in 2009).
Blackberry Mint Cupcakes
Yields 12 regular sized cupcakes
24 fresh (or frozen) blackberries, lightly tossed in gluten free flour
Pamela’s Gluten Free Cake Mix
1/2 cup olive oil
2 large eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk (cow’s milk or your choice on non-dairy milk)
Blackberry Mint Buttercream Frosting (get recipe here)
Preheat oven to 350°F. Butter and flour a standard 12-cup muffin pan, or use paper liners.
In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake mix, oil, eggs, vanilla and milk. Beat for about two minutes on medium speed until well combined.
Fill muffin cups with 3 Tablespoons the batter. Place 2 blackberries on the batter, then cover the berries with 3 more tablespoons of batter. It’s okay if the berries are not completely covered.
Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Allow cupcakes to cool inside muffin tins for about 10 minutes. Transfer to a wire rack and cool completely.
Frost with Blackberry Mint Buttercream Frosting and enjoy!
What’s your favorite cupcake flavor? Are you into crazy flavor combos? Or more of a classic chocolate/strawberry/vanilla kinda gal (or guy)?
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