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Red Velvet Cupcakes with Cream Cheese Frosting and Blackberry Jam

These delightful red velvet cupcakes are topped with creamy frosting and blackberry jam, making them perfect for any occasion.
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Prep Time 20 minutes
Cook Time 19 minutes
Total Time 39 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 ¼ cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
For the Frosting
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
Toppings
  • ½ cup blackberry jam
  • freeze-dried raspberries, crushed (for decoration)
  • fresh mint leaves (optional, for decoration)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
  3. In a small bowl, combine the buttermilk, red food coloring, and vanilla extract.
  4. In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy.
  5. Add the egg to the butter and sugar mixture and beat until combined.
  6. Alternate adding the dry ingredient mixture and the buttermilk mixture to the large bowl until just combined.
  7. Spoon the batter into the cupcake liners, filling each about 2/3 full.
  8. Bake for 17-19 minutes, until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Frosting
  1. In a bowl, beat the softened cream cheese and butter together until smooth.
  2. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
Assembly
  1. Frost the cooled cupcakes generously with the cream cheese frosting.
  2. Top each cupcake with a spoonful of blackberry jam and sprinkle with crushed freeze-dried raspberries. Optionally, add a fresh mint leaf.

Notes

Cupcakes can be stored in an airtight container at room temperature for up to three days. For longer storage, freeze without frosting and wrap tightly.