Berry Cupcakes

Berry Cupcakes use the puree of fresh fruit to impart a sweet, tart, berry flavor into the cupcakes and the frosting. Use any berries you prefer, I went with the combination of raspberry, blackberry, and blueberry.

Berry Cupcakes

I’ve got more pink treats lined up for you guys. Hope you don’t mind… I made these cupcakes a couple months ago and honestly had no idea they were going to turn out to be such a pretty pink color. I decided to sit on the post so that I could post it in October.

Berry Cupcakes

These Berry Cupcakes were the first cupcakes I brought in to work since moving back to Ohio. A couple people at work knew I had a food blog, but I don’t think they fully comprehended what that meant. These cupcakes caused a great deal of buzz. People were really impressed with the “professional” look of them.

Berry Cupcakes

I have to admit, piping frosting on a cupcake is one of my favorite things to do. They say if you do something for 10,000 hours, you’re an expert at it. I surely haven’t come close to piping frosting for 10,000 hours yet, but I know I’ve baked an frosted a LOT of cupcakes in the past 6 years that this blog has been around.

Berry Cupcakes

The original recipe just used blackberries, but I decided to go for the tri-berry combination of raspberries, blackberries, and blueberries. The cupcakes themselves have a great berry flavor, but the frosting is what shines on these cupcakes. It has a great berry flavor that has a smidge of tartness to counter the sweetness that you get with this type of frosting.

Berry Cupcakes

Don’t forget about my Power of Pink Challenge! Make something PINK during the month of October to raise Breast Cancer Awareness and a chance to win a $100 donation to the charity of your choice.

Power of Pink

One Year Ago: White Chocolate Raspberry Blondies and Pumpkin, Dulce de Leche Oat Bars
Two Years Ago: Neapolitan Cheesecake Cake
Three Years Ago: Roasted Beet Hummus
Six Years Ago: Open Faced Chicken Salad Club and Chicken Sausage and Roasted Veggie Pizza

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Berry Cupcakes

Berry Cupcakes use the puree of fresh fruit to impart a sweet, tart, berry flavor into the cupcakes and the frosting. Use any berries you prefer, I went with the combination of raspberry, blackberry, and blueberry.

Yield: 24 cupcakes

Ingredients:

For the Cupcakes
18 oz fresh fruit - I used 6 oz each of raspberries, blueberries, and blackberries
1/3 cup milk, at room temperature
6 egg whites, room temperature
2 tsp lemon juice
2 1/4 cup cake flour, sifted
1 3/4 cup sugar
4 tsp baking powder
1 tsp salt
12 Tbsp unsalted butter (1 1/2 sticks), softened

For the Frosting
2 sticks butter unsalted butter, softened
1/2 tsp vanilla
1/4 tsp almond extract
5 cups powdered sugar
1 Tbsp meringue powder
pinch of salt
1/4 cup fruit puree

Directions:

For the Cupcakes
Preheat oven to 350 degrees and prepare two muffin pans with liners.

Puree berries in a food processor or blender. Scrape into a fine mesh sieve set over a bowl. With a rubber spatula, work the berries through the sieve, leaving seeds behind. Remove 1/4 cup of puree for the frosting. You should have ~2/3 cup of blackberry puree leftover.

In small bowl, combine puree, milk, egg, lemon juice, and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs.

Add liquids and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and beat for 30 more seconds. Fill cupcake liners ~3/4 full.

Bake for about 20 minutes or until a toothpick inserted in the center cupcake in each pan comes out clean. Let cupcakes cool in pans and then transfer to a covered plate.

For the Frosting
Cream butter and extracts until smooth.

Mix in confectioner’s sugar, meringue powder, and salt and beat 2-3 minutes on high.

Add berry puree and beat for an additional minute. Adjust consistency, if desired, with additional confectioner's sugar or water.

Recipe seen on Confections of a Foodie Bride, originally adapted from Cook's Illustrated

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26 Responses to “Vanilla Peach Bourbon Jam”

  1. #
    1
    thecookingnurse — August 7, 2009 at 1:17 pm

    What a neat exchange! Your jam flavor sound delish!

  2. #
    2
    stephchows — August 7, 2009 at 1:43 pm

    oh YUMMMM!!! I love the color!! Peach with vanilla… I think I need to go peach picking this weekend 🙂 As for your Q I’ll answer it here and on my blog. The reason there is no pectin is because raspberries naturally have a very high level of it in them, when I make my raspberry jam (posted yesterday) I only use raspberries and sugar, that’s it! And it gels up without any problem 🙂 As for processing, I say jar it up and boil the jars for 10 minutes and then let them cool overnight like normal. Can’t wait to hear how it tastes!

  3. #
    3
    Jen — August 7, 2009 at 2:16 pm

    That makes sense about the raspberries having pectin in them. Thanks for the help for a jam newbie!

  4. #
    4
    Danielle Hawes — August 7, 2009 at 4:57 pm

    Ohhh I want to make this!!

  5. #
    5
    nutmegnanny — August 7, 2009 at 9:29 pm

    What a yummy jam! I bet it taste amazing:)

  6. #
    6
    Kevin — August 8, 2009 at 12:48 am

    I really like the sound of a peach jam with vanilla bean and bourbon!

  7. #
    7
    Jessica Segarra — August 10, 2009 at 2:56 am

    One day soon I really really want to make my own Jam! Yours looks fabulous!

  8. #
    8
    Kerstin — August 11, 2009 at 4:18 am

    Wow, what an amazing flavor combo, I’m completely impressed you made your own jam – it looks fabulous!

  9. #
    9
    Anna — August 20, 2010 at 3:58 pm

    Thank you for the inspiration, it came out yummy!

  10. #
    10
    Christine — September 10, 2010 at 2:55 pm

    Hello Jen! I found this blog in Foodista and followed it here. This is a actually cool Vanilla Peach Bourbon Jam recipe. Keep it up and I may see you on Food Network one day. By the way, did you know you can place more Foodista widget? A friend of mine placed proper Foodista widget at the end of her latest blogs and the numbers of her readers increased. Interesting isn’t it?

  11. #
    11
    Squeaky — October 3, 2010 at 7:09 pm

    It’s too late for peaches (I made a batch of this with peaches, and wanted to make a second, but I waited too long), so I tried asian pears. It’s a little boozier tasting, but delicious!

  12. #
    12
    Dave — July 1, 2012 at 11:26 pm

    Just made this with some fantastic peaches. Wow, winning recipe.

  13. #
    13
    Amy — June 11, 2013 at 5:01 pm

    I made this jam last summer. My family has been begging for more. This is their all time favorite jam that I made. Can’t wait till the peaches are ripe to mix up a few batches. Thank you!!!

    • beantownbaker — June 11th, 2013 @ 8:20 pm

      So glad you enjoyed the recipe. I make this jam every year when peaches are in season.

  14. #
    14
    Aurora — August 6, 2013 at 11:56 am

    Just made this, and OMG is it good!! I used southern comfort, and scraped the seeds out of my vanilla bean into the jam. One of the best jams I have ever made! Thanks for the recipe! I put the used vanilla bean into 8oz of southern comfort, might be good in a couple of weeks! Just cant bear to throw away the rest of the vanilla bean.

    • beantownbaker — August 6th, 2013 @ 6:28 pm

      So glad you enjoyed this! It’s one of my favorite jam recipes ever.

  15. #
    15
    Denise — August 28, 2013 at 9:36 am

    Hi! Can’t wait to try this jam! Is there a reason you used low-sugar pectin instead of regular?

    • beantownbaker — August 28th, 2013 @ 1:35 pm

      That’s what the recipe called for. In general, when it comes to pectin, I follow the recipe and don’t deviate from what it says…

  16. #
    16
    Gatorman — October 29, 2013 at 6:17 pm

    This recipe sounds great! I have to go out for a liquor run tomorrow(Son getting married) and peaches are still in the stores. I was looking for a good(and different) peach jam recipe. Thanks!

    • beantownbaker — October 29th, 2013 @ 6:22 pm

      This is one of my favorite jam recipes. I make it every year at the end of summer while peaches are really ripe here in the midwest!

  17. #
    17
    Brighid45 — July 6, 2014 at 8:17 am

    This is a fantastic recipe! Made it last year and the first batch disappeared so fast, two more got made right away 🙂 I’m just about to start on this year’s first batch. My only suggestion would be this: if you’re using a stockpot for canning the half-pints/pints and not a water-bath canner, put some butter knives on the bottom of the pot so the jars don’t make direct contact with the floor. The knives act in the same way as a rack does, to reduce the chance that a jar might crack or even break.

    • beantownbaker — September 2nd, 2014 @ 7:21 pm

      Great tip. Thanks!

  18. #
    18
    FancyApril — August 21, 2015 at 9:38 am

    I made this last night, the best peach jam I have ever tasted. I brought a small jar to work and everyone has fallen in love!

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    19
    Linda Riccardo Henderson — June 17, 2016 at 9:10 pm

    I don’t drink but would love to try recipe, someone promised to share bourbon for recipe and at the last minute gave me Jim beam whisky instead. I reviewed how the spirits are made…thoughts about the substitution. Thank you love your site

  20. #
    20
    Scott Anderson — October 5, 2016 at 8:50 am

    Jim Beam would be fine – it’s a nuance, not a strong “flavor”. This is an amazing jam that won’t disappoint…

  21. #
    21
    Dawn — July 9, 2017 at 9:14 pm

    Wow! Just made this jam, & it is amazing. Will definitely be making this yearly.

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