Marionberry Delight Cupcakes


Cupcake Master Jenna Levy showed us how to make Marionberry Cupcakes.

For many more wonderful cupcake recipes, head to Jenna's blog: Bubbles & Sprinkles.

Marionberry Delight Cupcakes (makes 12)


1 1/2 cups white flour

2 cups sugar

1 tsp salt

1 tsp baking soda

2 eggs

1 cup melted butter

1/2 cup heavy whipping cream

Marionberry Compote Filling:

2 cups fresh marionberry s

1/2 cup lemon juice

1/4 brown sugar

2 sprigs rosemary

Buttercream Frosting:

16 oz confectioners sugar

1 cup melted butter

1/4 cup heavy whipping cream

1 tbsp vanilla

Preheat oven to 375 and line cupcake tin. Combine cupcake ingredients and beat until smooth. Fill liners and set in heated oven for 18 minutes.

Meanwhile, heat compote ingredients on the stove on medium, stirring frequently until a jelly-like consistency. Turn off heat and set aside to rest.

Mix frosting ingredients until thick. Set aside to rest. Core out the center of cooled cupcakes and fill with a dollop of compote. Frost atop compote using knife, fork, or frosting bag. Enjoy!