Photo: Deva Williamson
Blackberry and Cream Cupcakes
13 ingredients
10 min + 17 min
12
openrecipes
Vanilla cream cupcakes and sweet creamy blackberry buttercream create the perfect late summer treat!
Estimated Nutrition (whole recipe, rough)
809
Calories
22g
Protein
24g
Fat
123g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Blackberry | 1 cup (144g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cups FOR THE VANILLA CREAM CUPCAKES:
- ¾ cups Butter, Softened
- 2 White Sugar
- 2 teaspoons Large Eggs
- 1-½ cup Vanilla
- ½ teaspoons Flour
- 1-½ teaspoon Salt
- ⅓ cups Baking Powder
- ½ cups Cream
- 3 cups FOR THE BLACKBERRY BUTTERCREAM FROSTING:
- 2 Tablespoons Butter, Softened
- 5 Powdered Sugar
- 12 Cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes