blackberry and applesauce cupcakes
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Blackberry and Applesauce Cupcakes

A cupcake take on the classic flavour combo of blackberry and apple. A soft vanilla sponge with a fresh blackberry inside and topped with fresh blackberry frosting.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Cake / Cupcakes
Cuisine: British
Servings: 12 cupcakes
Author: Emma


For The Sponge

  • 240 grams Plain flour All Purpose, (1 and 2/3 cup)
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 115 grams unsalted butter 1 stick
  • 200 grams granulated sugar (1 cup)
  • 1 large Egg
  • 75 grams unsweetened applesauce (1/4 cup)
  • 180 millilitres milk (3/4 cup)
  • 1 teaspoon vanilla extract
  • 12 whole fresh blackberries

For The Frosting

  • 115 grams Unsalted butter (1 stick)
  • 300-400 grams Icing sugar Confectioners sugar - sieved, (2 -2 and 1/2 cups)
  • 15 fresh blackberries - mashed with a fork


For the cupcakes

  • Preheat your oven to 180C / 350F / Gas mark 4 and either line a 12 hole muffin pan with liners or lightly grease them.
  • In a large mixing bowl sieve the the flour, baking powder, baking soda and salt together and place it to one side.
  • In your stand mixer or large mixing bowl using an electric mixer cream the butter and sugar together until they are light and fluffy.
  • Add the egg and beat again until everything is well mixed together.
  • Add in the applesauce, milk and vanilla extract and mix on slow to medium until everything is well combined.
  • Now grab your bowl of dry ingredients and gently fold them into your bowl of wet ingredients until you have a smooth batter.
  • Equally divide the batter between your muffin holes.
  • Then carefully push one blackberry into each of the filled muffin holes make sure the blackberry is fully covered.
  • Pop your pan in the oven for 20-25 minutes. Check them at 20 minutes, you want them to be a light golden colour and firm to the touch. They should spring back to the touch. Take them out of the oven and allow them to sit in their pan for 5 minutes. Then transfer them to a cooling rack and allow them to fully cool down.

For the frosting

  • Put the blackberries in a small bowl and with a fork mash them down a little bit.
  • Using your stand mixer beat your butter until it is pale and fluffy.
  • Slowly add 300 grams (2 cups) of the icing sugar until it is fully incorporated. It may be a little dry at this point but that is fine.
  • Add the mashed blackberries to the frosting and mix them in until your buttercream is an even purply colour. If you feel your frosting is a little thin then add the remaining 100 grams (1/2 cup) of icing sugar to thicken it up.
  • Spoon or pipe your frosting onto the top of your cupcakes once they are fully cool.
  • Because the cupcakes and frosting have fresh fruit in them, they need to be kept in the fridge but I would recommend bringing them back to room temperature before serving them.
  • Kept in an airtight tin in the fridge these cupcakes will keep up to 4 days.