Ingredients

  • 4 tablespoons unsalted butter, softened
  • ½ cup granulated sugar
  • 3 eggs
  • 1 tablespoon apple cider vinegar
  • 2 tablespoon almond milk
  • ⅓ cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ tablespoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 1-½ cups all purpose flour
  • ½ cup seedless blackberry jam
  • Blackberry Buttercream
  • 4 tablespoons unsalted butter, softened
  • 4 tablespoons crisco shortening
  • ½ cup seedless blackberry jam
  • 3-4 cups powdered sugar

Ready In 55 Minutes

Servings: 12

Cooking Instructions

Step 1

  • Pre-heat oven to 350 degrees.
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Step 2

  • Add the vinegar, almond milk, and sour cream in a glass measuring cup. Set aside. This is your "buttermilk" mixture.
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Step 3

  • Mix dry ingredients (baking soda through flour) together in a small mixing bowl and set aside.
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Step 4

  • In a large mixing bowl, cream together butter and sugar until light and fluffy.
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Step 5

  • Add eggs, 1 at a time, mixing well after each addition.
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Step 6

  • Mix in vanilla extract.
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Step 7

  • Add the flour mixture alternately with the "buttermilk" mixture, beginning and ending with flour mixture. Stir in ½ cup blackberry jam.
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Step 8

  • Scoop about ⅓ cup of batter into 12 paper lined cupcake cups. Distribute evenly any remaining batter (there won't be much if any).
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Step 9

  • Bake for 20-23 minutes, until cake tester inserted into center of cupcake comes out clean. Cool completely.
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  • Length: 23 minutes

Step 10

  • To make frosting cream together butter and shortening.
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Step 11

  • Add 3 cups of powdered sugar and blend well. Blend in seedless blackberry jam. Blend in vanilla extract and more powdered sugar if needed. Frost cooled cupcakes with buttercream.
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