Blackberry Vanilla Cupcakes {in a jar}

As we enjoy the summer (here in the U.S.) and a holiday weekend (celebrating Independence Day), it’s the perfect time to enjoy summer’s bounty of fresh berries!  And any treat that is easy to eat and easy to transport is an extra bonus!

Unless you’re new here, you know I have a special place in my heart for desserts in jars.  I love serving (and eating) pretty, individual treats.  Whether you use the jars simply as a serving vessel- and leave them open, or top them with a lid for transport or gift giving, jarred desserts are always extra special.

For this pretty summer treat, I layered delicious Vanilla Cupcakes with fresh Blackberry Buttercream.  The frosting is so delicious!  It reminded me of homemade ice cream.

Using fresh, organic berries from Whole Foods Market, I experimented with the frosting, and made a second batch using raspberries.  It was just as lovely, and had a beautiful pink hue.

Print Recipe

Blackberry Buttercream

Yield: Enough frosting to pipe a swirl on 22-25 cupcakes, or frost and fill an 8" cake

This delicious frosting is a perfect way to use fresh summer berries!

Ingredients:

3/4 cup (1 1/2 sticks) butter (still cool)

8 oz. (1 block) cream cheese (directly from fridge)

4 cups powdered sugar

1 teaspoon pure vanilla extract

3 Tablespoons blackberry puree (from about 1/2 cup fresh blackberries)

Directions:

In the bowl of a large electric mixer, beat the butter until smooth.
Add the cream cheese, and beat further until the butter and cream cheese are fully incorporated and smooth.
With the mixer on low, add the powdered sugar, one cup at a time.
Add vanilla.
Again, with the mixer on low, add the blackberry puree, one tablespoon at a time.
Continue beating, increasing speed to medium for about 30 seconds.

Depending on the temperature in your kitchen, and the moisture in your berries, the frosting may be on the soft side. I put the whole bowl of finished frosting in the refrigerator for about 1 hour to help the frosting firm up. If needed, you could add an additional cup of powdered sugar.

Frost cupcakes as desired, or layer cupcakes and frosting in a jar.

Notes- To make the blackberry puree, use about 1/2 cup fresh blackberries and blend them in a food processor or blender. I left the seeds in, but you could use a strainer to remove the seeds if you prefer.

This frosting is equally delicious using fresh raspberries in place of the blackberries.

I have only made this recipe with fresh berries. If using frozen berries, you will likely need to use an additional cup of powdered sugar, as the frozen berries will release more moisture.

Recipe Source- Glorious Treats (simply a variation of my American Buttercream recipe)

To assemble the cupcakes in a jar (as shown),  I use two smallish cupcakes (using my Vanilla Cupcake Recipe).   Bake the cupcakes according to the directions, using paper liners.  Once the cupcakes are baked and cooled, remove the liners.   For cupcakes in a jar, I usually cut the cupcakes in half (horizontally), and use a total of  1 and 1/2 cupcakes per jar, but I baked these vanilla cupcakes a bit on the small side, so two full cupcakes worked perfectly.

Add one cupcake into a 1/2 pint canning jar (available at Wal-Mart, many grocery stores, or on-line).

Pipe a swirl of frosting.

Add another cupcake, and top with another layer of frosting.

Finish with a fresh berry, if desired.

Serve jars open, or top with a lid.  Eat using a fork or spoon.

Enjoy immediately, or store in the refrigerator,  topped with lids, up to two days.

For a pretty presentation, I added a purple cupcake liner (from Confectionery House) and twine (from The Twinrey).  I flattened out the cupcake liner a bit, placed it over the lid of the jar, then screwed on the lid ring.  I added a little tag, and tied it with twine.  I like that the finished jars reminded me of jars of jam at a county fair.


Happy Summer!

Disclosure- Berries provided by Whole Foods Market, the photos, recipes and text are all my own.

62 comments

  1. Ooh, these look perfect for summer! I’ve never tried cupcakes in a jar before. So cute!

  2. Looks Super cute and delicious!!!!

  3. What a superb idea. Just browsing through your blog. I’m becoming a huge fan!

  4. Nice look and great idea, perfect just as all of your posts, i love your blog and follow you from istanbul. :)

  5. I’m a big fan of buttercream frosting, but never thought to add blackberries. It’s a wonderful idea. Color plus flavor.

  6. I’m still trying to figure out how to eat these!! They look amazing but i just can’t see how they would be comfortable to eat!!! I have to say something else: I’m absoultely in love with your recipe for the perfect vanilla cupcakes, AMAZING, they just never turn out wrong!!!!

    • Mireia- They are quite easy to eat with a fork. Just dig in! =) You’ll get cake and frosting in every bite! So glad you enjoy my vanilla cupcake recipe!

  7. So pretty and sounds amazing!

  8. These look very yummy. I will have to try them.

  9. These are gorgeous!

  10. These are so pretty! Purple is my favorite color and I do love eating fresh berries as a snack. This is the best of both worlds! Love you!
    ~Cecilia

  11. I love these! Individual desserts are the best!

  12. These are so cute!!!! Can’t wait to make them, I love treats in a jar too! So glad I found your site.

  13. These look so YUMMY!!!

  14. They look beautiful! Just curious, when you bake the cupcakes, why to you need to use paper liners in the pans, if you are just going to discard them?

    Thanks for sharing your talents!

    • I use the paper liners for two reasons… #1 so the cupcakes don’t stick to the pan, and #2 because if I were to grease the pan and bake the cakse right in the muffin pan, the outside of the cakes would be firmer, and in the case of vanilla cake, darker as well.

  15. I just love your desserts in a jar. I have a mini-cookbook coming out in the fall that goes with my best-selling Cooking with T series.

  16. I can’t sleep and I really wish I could have one of those cupcakes right now. Perfect for a midnight snack and pretty enough for a wedding reception!! P.S. You have great handwriting!

  17. I have just found yr oh so glorious and pretty site, from Rachels, Chi Chi site , she is my daughter Rosie,s best mate! I am in awe of your creativity and talents! Soooo v lovely. I am in the uk, and I wonder if I cld be so bold as to ask you something re your weights for the delicious recipes, cos I have had so much trouble in the past trying to convert American , Aussie, measurements and

  18. Oh not a techno person, not long had this pressie, and somehow managed to post half my message! Sorry. Try again …. Please wild it be too much trouble for you to tell me what a cup is inozs for various things?? I have ‘cups’ here, but don’t know if correct! Rosie lives in Sidney, and on a visit there I bought a lovely book with Aussie recipes, a v pretty birthday cake, tried to convert recipes when I got home, and what an exp disaster, not to mention a sad grand daughter!! If it causes a prob, no matter, I will enjoy reading your site anyway . Thanknyouxx

  19. These look and sound seriously delicious, but I have to say, I especially love the way you used the cupcake paper with the jar lid. You’re just too clever. :)

  20. I need to go buy blackberries now:)

  21. Delicious and oh, so beautiful!!!

  22. You are so amazing Glory. How clever to use the beautiful purple cupcake liners. I am in awe of your creativity.

    Can’t wait to try these.

  23. I’m so going to use this concept for my sister’s 50 th Birthday party in Key’s this August. it’s a Luau so they will keep great in the jars! Thank you so much for the great Idea!!

  24. Blackberry frosting is literally my favorite frosting EVER. I made it last year for the first time, and now I have to physically stop myself from making it for every dessert! Love this post!

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  26. So lovely, amazing idea! I’m sharing this!

  27. What a fantastic idea, I cant wait to make these. Beautiful pictures too

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  33. These look so yummy and this would be a great way to transport cupcakes to a family reunion! I saw your article in a magazine and just had to stop by and say Congrats! on being published!

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  35. So even if I put frosting in the jars would they be safe to send to someone overseas? They look just so delicious! Great job!

    • I’ve never shipped them, so I can’t say for sure. If I was going to ship them within the U.S., I would freeze them (in the jars), and pack them with a few ice packs to keep them cool. I bet they would stay cool that way for maybe 3 days… but I’m not sure about much longer. I guess you could experiment by making a batch and leaving it out on your counter several days and seeing if you are still happy with them.

  36. Just wondering when your making the frosting, do you have to use fresh or can they be fresh blackberries?

  37. and by fresh i mean frozen lol

  38. How long will they stay fresh? If I baked them in canning jars, would it be possible to boil them in a hot water bath to seal or would that make a mess of the ingredients?

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  40. Has anyone tried putting white chocolate in cupcake batter? does it still work the same as just adding some white chocolate and go forth or do you have to add more flour or something?

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  42. HI, i am wondering if cupcakes with frosting that has cream cheese in it need to be refrigerated until serving? I usually dont refrigerate, but my husband says I should and someone has told me they got sick from their own cream cheese frosting that wasn’t refrigerated

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  44. I have decent amount of leftover frosting after using the icing recipe on some cupcakes. How long do you think the leftover frosting will keep in the fridge? I’d like to try to use the rest at a later date if possible. Thank you for this amazing recipe!

  45. I am 13 and I made these awesome cupcakes and they were soo good! I LOVE your site when I want to bake something the first thing I do is get on here!

  46. Hi Glory, I am new to your site and have quickly fallen in love with it. You have a gift for making beautiful food. About these vanilla blackberry cupcakes in a jar… if using a lid on the jars and giving as gifts, do you still add the blackberry garnish ton top or does it not work well on top for any length of time?
    Thanks for sharing all your info!
    Chris

  47. These look absolutely delicious!! I was just wondering are they good for shipping? I have a friend in Denver and I’d just love to send these to her (she’s a bit homesick) but I just wanted to make sure they would be able to make the trip without spoiling.

    • Hi Abril, I’ve never shipped them myself, so I can’t say for sure. If I was going to try, I would freeze the cakes (completed) in the jars, then ship them with ice pack to keep them cool as long as possible. Best of luck!

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