Blackberry Cupcakes with Mascarpone-Cream Cheese-Frosting

Blackberry Cupcakes with Mascarpone-Cream-cheese-Frosting

Blackberry Cupcakes with Mascarpone-Cream Cheese-Frosting

Exams are over! 🙂 Let the looooong summer holidays begin – okay not, quite, I’ll be working and I have to finish a paper, but hey, NO MORE EXAMS!!

In fact, I’ve already baked these wonderfully fruity cupcakes a few days before my last exam as real little studying booster, but I didn’t have enough time to write this blog post until now. Still, it would be fantastic to celebrate the end of exams with them and you never know – maybe I’ll bake some more later today.

They’re very easy to make and the frosting is a real discovery – without butter, but still so creamy and perfect to pipe! The dough is moist and fruity and goes very well with this frosting. Also, I’m a real fan of the colours you can create with blackberries!So, what are you waiting for? – Bake! Even if your exams aren’t over yet… 😉


Blackberry Cupcakes with Mascarpone-Cream Cheese-Frosting

Yield: 12 cupcakes
Preparation time: 25 min
Baking time: 18-21 min


For the Muffins:

       70g blackberries

­       40g blueberries

­       75g butter (softened)

­       75g muscovado-sugar

­       2 eggs

­       zest of ½ a lemon

­       1 tsp. vanilla extract

­       1 pinch of salt

­       75ml buttermilk (lukewarm)

­       190g flour

­       2 tsp. baking powder

For the frosting:

       200g mascarpone

­       100g cream cheese

­       1 tbsp. confectioners‘ sugar

­       ½ tsp. vanilla extract

­       2 tsp. lemon juice

­       3 tbsp. blackberry jam; sieved, if you like

­       4-6 blackberries


For the decoration:

­       12 blackberries


  1. Preheat the oven to 175°C.
  2. Wash, dry and blend the blackberries and blueberries; set aside.
  3. Whisk the softened butter until creamy. Add sugar; continue to whisk. Add one egg at a time and whisk until the mixture is light. Add lemon zest, vanilla extract and salt.
  4. Add the (not too cold!) buttermilk and whisk again.
  5. Mix flour and baking powder and sieve on top of the mixture. Add the blended berries and whisk carefully until the mixture is just about combined.
  6. Use a teaspoon to distribute the dough equally into the 12 muffin liners. They should be filled up to about ¾.
  7. Bake in the preheated oven for about 18-21 minutes, check whether they’re done using a small stick and take them out of the oven. Let them cool down completely.
  8. For the frosting: Put mascarpone, cream cheese, confectioners‘ sugar, vanilla extract and lemon juice into a bowl and whisk until smooth. Add the blackberry jam and a few blackberries (maybe already blended). Put the frosting into a piping bag with a star nozzle and pipe small heaps onto the muffins. Decorate each cupcake with a blackberry.

(recipe adapted from “Frau Herzblut – Feine Köstlichkeiten & liebevolle Stylingideen” by Carolin Strothe)SONY DSC


To get a printed version: Download the pdf. (Both English and German versions available!)

Blackberry Cupcakes with Mascarpone-Cream Cheese-Frosting

Brombeer-Cupcakes mit Mascarpone-Frischkäse-Frosting


One thought on “Blackberry Cupcakes with Mascarpone-Cream Cheese-Frosting

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s