Blackberry Malt Cupcakes

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Sometimes I am the victim of a sort of fresh fruit syndrome – I feel like I have to buy ALL the fresh fruit when it’s in season.  That’s not such a bad thing, except then I have to binge eat it before it spoils.  I recently found a local fresh fruit and vegetable store with incredibly good prices on produce but I have to limit my shopping there because I load up the cart with goodies and then, well, then there’s work to be done in the kitchen.

So I was pretty excited that Kailley’s Kitchen came up with this wonderful cupcake recipe using lots of fresh blackberries.  Now I can have my fresh fruit and eat a cupcake, too!

Blackberry Malt Cupcakes

Makes about 24 cupcakes


For the cupcakes:
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups malted milk powder
  • 1 cup vegetable shortening
  • 3 large eggs
  • 1 cup sour cream (NOT low fat or fat free!)
  • 3/4 cup buttermilk
  • 1 1/2 Tablespoons vanilla extract (optional: plus seeds from one vanilla bean for extra vanilla-y flavor)
  • 1 cup refined sugar
  • 1/4 cup light brown sugar, packed
For the icing:
  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces (1 brick) cream cheese, softened
  • 2 Tablespoons vanilla extract
  • 2 teaspoon malt powder
  • *1/2 cup freeze dried blackberries
  • 4 cups confectioner’s sugar
  • Fresh blackberries and straws to top

*I found that using fresh blackberries in the buttercream caused it to be too liquid-y; freeze dried berries give you the same flavor without compromising the structural integrity of the buttercream!


  1. Preheat oven to 350 degrees F and line muffin pan with cupcake liners
  2. In a medium mixing bowl, sift together flour, salt, baking soda, baking powder, and malted milk powder, set aside
  3. In a large mixing bowl, whisk together oil, eggs, sour cream, buttermilk, vanilla extract, and seeds of vanilla bean (if using) until well-blended
  4. Add both sugars to wet ingredients and mix
  5. Slowly add flour mixture to wet ingredients and stir until well
  6. Fill liners 2/3 of the way full and bake for 19-21 minutes, or until an inserted toothpick comes out clean
  7. Remove cupcakes from pan and allow to cool on a wire rack
  8. While cupcakes are cooling, cream together butter and cream cheese in a stand mixer fitted with a paddle attachment
  9. Pulverize freeze dried blackberries with a small food processor (or zip in a plastic bag and roll with rolling pin) until blackberries are powdery
  10. Add blackberry powder, vanilla extract, and confectioner’s sugar to wet ingredients and mix until fully blended
  11. Fill a piping bag with buttercream and pipe onto cooled cupcakes12. Top cupcakes with fresh blackberries (lightly sugared, if desired) and straws cut down to size

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