Description
Light and fluffy Blackberry Champagne Cupcakes perfect for celebrations. These delicate cupcakes combine the subtle elegance of champagne with fresh blackberries for a fruity burst, delivering a moist and tender crumb that is sure to impress your guests at any special occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (substitute with almond flour for gluten-free)
- 2 teaspoons baking powder (ensure freshness)
- 1 teaspoon salt (enhances flavor)
Wet Ingredients
- 1 cup unsalted butter (room temperature)
- 1 cup buttermilk (can substitute with Greek yogurt)
- 1/2 cup champagne (replace with sparkling white grape juice for non-alcoholic version)
- 3 large eggs (room temperature)
Other
- 1 cup granulated sugar (no substitutions recommended)
- 1 cup fresh blackberries (coat in flour before folding)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with festive cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly distributed.
- Cream Butter and Sugar: In a large bowl, cream the room temperature unsalted butter with granulated sugar until the mixture is light and fluffy, which takes about 3 to 5 minutes.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, mixing well after each to fully incorporate.
- Incorporate Buttermilk and Champagne: Gradually mix in the buttermilk and champagne until the batter is just combined, taking care not to overmix.
- Combine Dry Ingredients: Slowly add the dry flour mixture to the wet ingredients, mixing gently until no flour streaks remain, ensuring a smooth batter.
- Fold in Blackberries: Gently fold in the fresh blackberries that have been lightly coated in flour to prevent sinking.
- Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full for proper rising.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean, indicating doneness.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
Notes
- For a gluten-free version, substitute the all-purpose flour with almond flour.
- To make the cupcakes non-alcoholic, replace champagne with sparkling white grape juice.
- Coating the blackberries in flour before folding helps prevent them from sinking to the bottom during baking.
- Use room temperature ingredients for better batter consistency and even baking.
- Check doneness by inserting a toothpick; if it comes out clean, the cupcakes are ready.
