Blackberry White Chocolate Cupcakes

Cover Recipe- Your Cup of Cake, Blackberry White Chocolate Cupcakes: Copyright 2013

I know that some people say that cupcakes are so yesterday. I’m sure they are the same people that are over donuts and cake balls and salted caramel. But luckily, I think the cupcake trend is here to stay for a lot longer. With my love of cupcakes, I’m ashamed to say I was a late comer to the blog Your Cup of Cake by Lizzy Early. But once I started reading, I was hooked. And I just had to have a copy of her cookbook – Your Cup of Cake – named after her blog.

Whenever I buy a new cookbook, I like to put it on a cookbook stand in my kitchen. I had actually been staring at the cover of this cookbook for a couple weeks before I finally made these Blackberry White Chocolate Cupcakes. Needless to say, I had high hopes because I had been looking at them and drooling over them for so long! I know that blackberries aren’t even in season right now, but I just had to try this recipe!! Read my notes below to see what I thought of this recipe.

Print Recipe

Blackberry White Chocolate Cupcakes

Yield: 24 cupcakes

Prep Time:

Cook Time:

Total Time: 1 hour 30 min


1 box white cake mix
3 eggs
1/3 cup oil
1 1/4 cups milk
2 teaspoons vanilla extract
1 1/2 cups fresh blackberries
1 cup white chocolate chips
3 tablespoons whipping cream
1 cup butter, softened
2 tablespoons blackberry puree
3-4 cups powdered sugar
Fresh blackberries, for garnish


1. Preheat the oven to 350F. Line 24 muffin tins with paper liners.
2. Sift the cake mix into a small bowl.
3. In a large bowl, beat together the eggs, oil, milk and vanilla extract.
4. Add the cake mix to the mixture and stir to combine.
5. If the blackberries are large, cut them in half. Fold into the cake batter.
6. Fill the prepared liners 3/4 full and bake until a tester inserted in the center comes out clean, 16-20 minutes. Cool completely.
7. To make the white chocolate ganache: Place the white chocolate chips in a small bowl. Heat the cream until bubbles start to form around the edges, then pour over the chips. Stir until smooth.
8. Spoon the ganache over the tops of the cupcakes. Let the ganache harden until firm to the touch.
9. To make the blackberry buttercream: Beat the butter until light and fluffy, about 2 minutes. Scrape the bowl, add the blackberry puree and beat until combined. Add in the powdered sugar gradually until you reach your desired consistency.
10. Pipe the buttercream onto the top of the cupcakes and top with a fresh blackberry.


*to make the blackberry puree, put blackberries into a food processor or blender and process until smooth. Put the puree through a fine mesh sieve to remove the seeds.

*I didn't get quite enough buttercream to frost all of the cupcakes with the amount of buttercream that is shown in the picture. So you'll either need to add less to each cupcake or make a little more buttercream.

*I didn't buy enough blackberries, so I only ended up adding about 1 cup to the cupcakes. It was fine, but I do think I'd like the full amount.

The results:

All of the cupcake recipes in this book start with a cake mix, which makes them very easy. These look really fancy, but in reality, they were very easy!! They are a great way to take a basic cake mix and turn it into something special. They tasted great, too! I especially loved the layer of white chocolate. I think that took these to a whole new level. I was afraid that the blackberry flavor wouldn’t come through very well since blackberries are out of season, and my blackberries weren’t super sweet, but I think the blackberry flavor was right on.

Did this recipe deserve the cover spotlight?

Yes! This book is all about making cupcakes a little bit special, and these definitely looked special. And this is exactly the kind of recipe that you see on her blog, so you get what you are looking for and wanting.