Blackberry Cornmeal Cupcakes

These Blackberry Cornmeal Cupcakes are an unexpected but delicious combo. The fresh blackberries are a burst of flavor in a just barely sweet cornmeal cupcake. 

I think that tomorrow, the cupcake fairy shall come to visit. I’ve been in the mood to play in the kitchen, but between work, various planned outings (the spa last weekend!), and trying to eat healthier, I haven’t had much of an opportunity. Today, I had the afternoon free, and cupcakes and blogging sounded way more fun than laundry.

This recipe came from a cookbook that I regularly flip through, but have not used nearly enough – Martha Stewart’s Cupcakes. I received the book at my book-themed bridal shower, a compliment to my book-themed wedding (isn’t the library where my reception was held amazing?!). I think the giver of this book warrants a visit from the cupcake fairy, don’t you? And maybe one for the hubby, who surprised me with flowers last night, for no apparent reason. And maybe for a couple coworkers, since it’s been a long week at work. And maybe a couple for me (slightly sweet and a but savory, I wonder if I could justify these as breakfast).

Who would you surprise with a cupcake? 

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Blackberry Cornmeal Cupcakes

These Blackberry Cornmeal Cupcakes are an unexpected but delicious combo. The fresh blackberries are a burst of flavor in a just barely sweet cornmeal cupcake. 

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 16

Author Liz

Ingredients

• 1 1/4 c. all-purpose flour
• 1/2 c. fine-ground cornmeal
• 2 tsp. baking powder
• 1 tsp. salt
• 1 1/4 c. granulated sugar divided
• 1/2 c. buttermilk at room temperature
• 2 large eggs at room temperature
• 7 Tbs. unsalted butter melted and cooled slightly
• 12 oz. fresh blackberries (2 6-oz. containers)

Instructions

1. Preheat oven to 375. Line 1-2 muffin tins with paper liners and set aside.

2. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 c. plus 2 Tbs. of the sugar. Set aside.

3. Add the eggs and buttermilk to the cooled butter and whisk to combine. Add to the dry mixture and whisk until just combined.

4. Portion batter into prepared muffin tins, filling only to the half way point.

5. Place 3-4 berries on the top of each cupcake, pressing it into the batter. Sprinkle with remaining 2 Tbs. sugar. Bake in preheated oven 20-25 minutes, rotating racks halfway through. Cupcakes are ready when a toothpick inserted into the center comes out clean.

6. Allow to cool in the pan for a few minutes before moving to a wire rack to cool completely.

Recipe Notes

• If you don't have buttermilk, you can make it by combining 1/2 c. milk and 1/2 Tbs. white vinegar or lemon juice.
• If you have Turbinado sugar (such as Sugar in the Raw), you can use that for sprinkling on the top instead. 

Adapted from Martha Stewart’s Cupcakes (p. 103)