Blackberry Crisp Cupcakes
Soft and fluffy cinnamon-spiced cupcakes stuffed with fresh blackberry filling, topped with silky cream cheese frosting and brown sugary oat crumble!
Ingredients
Blackberry Filling:
- 3 cups blackberries, fresh or frozen
- ½ cup granulated sugar
- 2 Tablespoons cornstarch
- ⅛ teaspoon cinnamon
- Pinch of salt
Crumble Topping:
- ¼ cup all-purpose flour
- 2 Tablespoons quick-cook oats
- 2 Tablespoons chopped pecans
- 2 Tablespoons brown sugar
- ¼ teaspoon cinnamon
- 2 Tablespoons salted butter, melted
Cinnamon-Spiced Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- ¾ cup sour cream
- 1 teaspoon vanilla
- ½ cup whole milk
Cream Cheese Frosting:
- ¾ cup unsalted butter, softened
- ⅛ teaspoon salt
- 6 ounces cream cheese
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 2 Tablespoons heavy cream, room temperature
For Topping:
- Fresh blackberries
Instructions
Make the Filling:
- In a medium saucepan, heat the berries over medium heat until they soften and their juices start to release, about 2-3 minutes. In a separate bowl, combine the sugar, cornstarch, cinnamon, and salt. Add mixture to the berries and continue cooking and stirring until it begins to form a thick sauce, about 3-5 minutes. Remove from heat and pour into a shallow bowl. Chill in the refrigerator to cool completely.
Make the Crumble:
- Preheat oven to 350ºF, and line a baking sheet with parchment paper. In a medium bowl, combine the flour, oats, pecans, brown sugar, and cinnamon. Add the butter and stir until a moist crumb forms. Spread crumble evenly onto the lined baking sheet and bake in the oven for 8-10 minutes. Remove and allow to cool completely.
Make the Cupcakes:
- Preheat the oven to 350ºF degrees. Line a 12-cup muffin pan with cupcake liners.
- In a mixing bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together until combined; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars together on medium speed until pale and fluffy, about 3-5 minutes. Beat in the eggs, one at a time, until combined, scraping down the sides and bottom of the bowl as needed. Beat in the sour cream and vanilla on medium speed.
- Pour the dry ingredients into the wet ingredients and mix until combined. Add the milk, then mix until just combined, scraping down the sides and bottom of the bowl as needed.
- Scoop the batter into the liners. Fill only 2/3 full to avoid baking over the sides. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Make the Frosting:
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and salt together until smooth and creamy. Add the cream cheese and continue beating until completely incorporated.
- With the mixer on low, add the powdered sugar a cup at a time, and beat until smooth between each addition. Add the vanilla and heavy cream, beating until smooth and creamy. Transfer frosting to a pastry bag fitted with a medium round tip.
To Assemble:
- Using a paring knife, carve a cone-shape piece out of the center of each cupcake. Try to cut only about halfway deep. Fill each cupcake with the blackberry filling. Pipe the frosting on top of each cupcake. Holding the cupcake with one hand, sprinkle/press crumble topping onto cream cheese frosting. Top each cupcake with fresh blackberries.