Blackberry-Cornmeal Cupcakes – a delicious recipe with flour, fine-ground yellow cornmeal, baking powder, salt, sugar, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375F.
2
Line standard muffin tins with paper liners.
3
Whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar.
4
In another bowl, whisk together buttermilk, eggs, and melted butter; pour over flour mixture, whisking to combine.
5
Fill each lined cup with a scant 1/4 cup batter.
6
Top batter with blackberries (3 to 4 berries per cup), then sprinkle evenly with remaining 2 tablespoons sugar.
7
Bake, rotating tins halfway through, until evenly browned on top, 20 to 25 minutes.
8
Transfer to a wire rack to cool completely before removing cupcakes.
9
Cupcakes are best eaten the day they are baked, but will keep up to 2 days at room temperature in airtight containers.
857
kcal
Calories
49
g
Fat
99
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1/2 cup fine-ground yellow cornmeal, 2 teaspoons baking powder, 1 teaspoon salt, and more.
Yes, Blackberry-Cornmeal Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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