Name: Upside Down Blackberry Cupcakes
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Ingredients: ½ cup unsalted butter (plus a little extra for greasing the tins, room temperature); 1 cup sugar (plus 1 tablespoon sugar); 1 teaspoon vanilla; 2 eggs eggs; 2 cups flour; 2 ½ teaspoons baking powder; ½ teaspoon salt; 1 cup milk; 15 ounces blackberries (about); 1 ⅓ cups powdered sugar (sifted); 2 ½ tablespoons lemon juice; 1 lemon lemon zest (from 1 lemon)

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Soft, golden cupcakes flipped to reveal a crown of warm, juicy blackberries—this upside down cupcake recipe is a playful twist on a classic dessert. With a tender crumb and a bright hit of lemon icing, these cupcakes strike a beautiful balance between sweet and tart. They’re baked right over fresh blackberries, which burst into syrupy goodness in the oven, making each bite rich in flavor and color. Serve them at brunch, afternoon tea, or as a vibrant summer dessert that looks just as lovely as it tastes.

Spotlight on Blackberries

Blackberries do a lot of the heavy lifting here. As they bake underneath the batter, their natural juices thicken and caramelize slightly, creating a glossy, tangy-sweet topping that flips right onto the top of each cupcake. Choose plump, ripe berries for the best flavor. If blackberries aren’t in season, frozen berries work as well—just thaw and drain them first to avoid excess moisture.

Ingredients that Do More Than Just Fill the Bowl

Unsalted Butter
Softened butter forms the base of a tender, flavorful crumb. Its richness balances the tartness of the berries and plays well with the lemon icing.

Granulated Sugar
Used in the batter and a small amount in the tin, sugar sweetens and helps encourage that golden brown edge when the cupcakes bake.

Vanilla Extract
A teaspoon of vanilla adds warmth and rounds out the fruity and citrusy notes.

Eggs
These provide structure and moisture. Make sure they’re at room temperature to help the batter emulsify smoothly.

All-Purpose Flour, Baking Powder, Salt
These pantry staples form the foundation of the cupcake. The baking powder gives them lift, while a touch of salt keeps the sweetness in check.

Milk
Adds necessary moisture and helps create a smooth, pourable batter.

Blackberries
Roughly 15 ounces, or enough for about three berries per cupcake. Their juice becomes the star once the cupcakes are flipped.

Lemon Icing
Made with powdered sugar, fresh lemon juice, and zest, this icing is more than decorative. It adds brightness and a subtle zing that plays off the richness of the cake and fruit.

Optional swaps: Try raspberries or blueberries if blackberries aren’t available. For a dairy-free version, use plant-based butter and your favorite non-dairy milk.

Baking Instructions: Step-by-Step with Pro Tips

1. Prepare the pans and berries
Preheat your oven to 350°F (175°C). Generously butter your cupcake tin—not just a light swipe, but a thorough coat to ensure the cupcakes release cleanly. Sprinkle about a tablespoon of sugar across the bottoms. Drop three blackberries into each cup, letting them settle in naturally.

2. Mix the dry ingredients
In a medium bowl, sift together the flour, baking powder, and salt. Set this aside—having it prepped makes the mixing smoother.

3. Cream the butter and sugar
In a large mixing bowl or using a stand mixer with the paddle attachment, beat the butter, sugar, and vanilla for 1–2 minutes. You’re looking for a light and fluffy texture here—pale and airy.

4. Add eggs, one at a time
Crack in one egg, mix until fully incorporated, then repeat with the second. Scrape the bowl down between additions. The batter should be silky and smooth at this point.

5. Alternate dry ingredients and milk
Add the flour mixture in thirds, alternating with the milk in two parts. Start and end with the flour. This method ensures a cohesive, well-blended batter without overmixing. If the batter looks a little thick, that’s okay—it should be scoopable but not runny.

6. Fill the tins
Using a spoon or scoop, evenly distribute the batter over the berries. Fill each cup nearly to the top. Don’t worry—these won’t overflow thanks to the balanced rise.

7. Bake and test for doneness
Bake for 15–17 minutes. You’re looking for a light golden top and a toothpick that comes out with a few dry crumbs. If the cupcakes seem to pull slightly from the sides of the tin, they’re done.

8. Cool and flip
Let the cupcakes cool in the tin for about 5 minutes—no longer, or they might stick. Run a butter knife gently around the edges if needed. Then carefully invert them onto a wire rack or tray so the blackberries are on top.

9. Finish with lemon icing
In a small bowl, whisk together sifted powdered sugar, fresh lemon juice, and zest. Drizzle over the cooled cupcakes. The icing should be thick enough to cling, but fluid enough to spread just a bit.

When to Add the Icing

For best results, let the cupcakes cool to room temperature before adding the lemon icing. If the cupcakes are still warm, the icing will melt into the surface. While that can be tasty, it won’t give you the defined glaze effect that really makes them pop visually.

Storage & Make-Ahead Tips

These cupcakes are best the day they’re made but can be stored in an airtight container at room temperature for up to 2 days. The lemon icing will firm up slightly as it sits, which helps preserve texture.

To keep them longer, store in the fridge for up to 4 days—just know that refrigeration may slightly firm up the crumb. You can also freeze them (unglazed) for up to 2 months. Thaw at room temperature, then add the icing fresh.

Serving Ideas

Serve warm with a dollop of crème fraîche or whipped cream.
Pair with a pot of Earl Grey or a citrusy herbal tea.
For brunch, plate them with fresh berries and a sprinkle of lemon zest for an elegant presentation.

This upside down blackberry cupcake recipe turns a familiar format into something eye-catching and flavor-forward. Easy enough for a weekday bake, yet pretty enough for guests, it’s a go-to treat with a hint of the unexpected.