Sunday, 27 August 2017

Blackberry & Pear Cupcakes

These delicious Blackberry and Pear Cupcakes make great use of autumnal fruits.  Making a refreshing change to the traditional blackberry and apple pairing, these cupcakes are filled with a homemade blackberry and pear jam, and topped with an easy mascarpone and white chocolate frosting, a drizzle of seasonal coulis and a fresh blackberry finishes the presentation. 

Blackberry and Pear Cupcake recipe, topped with a mascarpone and white chocolate frosting

We all know how great blackberry and apple is together but why not ring the changes and team those seasonal blackberries with pears!

Cupcakes with autumnal fruits

Having a few pears in the fruit bowl, which admittedly had seen better days, seemed the perfect opportunity to try out a different flavour combination to the classic blackberry and apple.  Although I'm a huge fan of the blackberry and apple combo, I was looking forward to using the plump blackberries with pears instead.

Blackberries and pears make a tasty flavour combination
The blackberry and pear combination turned out to be as delicious together as blackberry and apple, and I can imagine would make a lovely alternative to seasonal crumbles, pies and cobblers this autumn.  

And of course blackberry jam is another great way of using these autumnal fruits.

Homemade blackberry jam teamed with pears makes a great filling for a batch of cupcakes.

These blackberry and pear cupcakes conceals a delicious homemade blackberry and pear jam.  Although the quantities in the printable recipe below produces twice the quantity of jam needed for this batch of cupcakes, the leftovers keep well in an airtight container and will be delicious spread over your morning round of toast or even used in another bake! 

Homemade cupcakes flavoured with seasonal fruits of blackberries and pears.

A simple mascarpone and white chocolate frosting was swirled on top of these fruity cupcakes.  The sweetness of the frosting balanced beautifully with the fruity jam in much the same way as raspberry does with white chocolate.  Mascarpone and white chocolate frosting is incredibly easy to make, quicker in fact than a standard buttercream, especially if you decide to use a microwave to melt the chocolate!  It makes a lovely change too!
How to make good use of blackberries

So, here's how to make Blackberry & Pear Cupcakes with a Mascarpone & White Chocolate Frosting

print recipe

Blackberry & Pear Cupcakes with a Mascarpone & White Chocolate Frosting
These delicious Blackberry and Pear Cupcakes make great use of autumnal fruits.  Making a refreshing change to the traditional blackberry and apple pairing, these cupcakes are filled with a homemade blackberry and pear jam, and topped with an easy mascarpone and white chocolate frosting, a drizzle of seasonal coulis and a fresh blackberry finishes the presentation. 

Hands on time: Bake time:     Yield: 8 Cupcakes

Specific Equipment
     8 Muffin sized cupcake cases & muffin tin
     Piping bag fitted with large star nozzle
For the Frosting
  • 250g Mascarpone (full fat)
  • 250g White Chocolate
For the Jam
  • 1 - 2 (200g) Pears
  • 200g Blackberries (+ 8 extra for decorating) 
  • 150ml Water
  • 80g Sugar
  • 1 Lemon, juice of
For the Cupcake Batter
  • 115g Butter, unsalted & softened
  • 55g Golden Caster Sugar
  • 60g Caster Sugar
  • small pinch of Salt
  • 1 tsp Vanilla Extract
  • 2 Eggs, lightly beaten (see notes a & b below)
  • 115g SR Flour
  • 1 - 2 tbsp Milk

1. Melt the white chocolate. Break the white chocolate into small pieces and place in a heatproof bowl. Create a bain marie by resting the bowl over a pan containing a small amount of water, ensuring the base of the bowl doesn't touch the water. Place the bain marie over a medium heat on the hob. Allow the chocolate to melt, stirring it regularly with a spatula. Remove from the heat once it has almost melted, the residual heat with continue melting any very small pieces of solid chocolate. Set aside to cool for 4 or 5 minutes. 2. Make the mascarpone & white chocolate frosting. Tip the mascarpone into a bowl. Use a metal spoon to briefly stir it to soften, avoid over stirring. Pour in the cooled melted white chocolate. Mix the mascarpone mixture well. Cover and place in the fridge to firm up for about two hours. 3. Start to make the blackberry & pear jam. Peel, core and chop the pears. Place into a good sized pan. Add the cleaned blackberries (reserving 8 for decoration), sugar and water. Set the pan on the hob over a medium heat. Stir regularly allowing the sugar to dissolve as the mixture heats through. Add the lemon juice. Stir through. Continue to cook the jam remembering to stir it regularly. Once the jam starts to reduce and thicken slightly remove 2 or 3 tbsp of liquid to use as a coulis for the decorated cupcakes (place in a bowl and set aside). Place a tea plate into the fridge, once cold spoon a small amount of hot jam onto the plate. Place back into the fridge for a couple of minutes and turn off the heat under the pan. Remove the plate from the fridge and gently run your little finger along the plate until it touches the jam. If the jam wrinkles it is ready. Decant into a clean bowl and set aside to cool. If it's not ready boil for a couple more minutes and retest in the same way.4. Meanwhile, preheat the oven to 190℃ / Fan 170℃ / 375℉ / Gas 5. Place the muffin sized cases into the muffin tray.5. Make the sponge. Place the soft butter and sugars into a good sized bowl and beat together with a wooden spoon or electric beaters until very pale and fluffy. Add the salt and vanilla extract and beat again to combine. Gradually add the beaten egg a little at a time, beating well after each addition, (see note b below). Sieve the flour into the mixture. Use a spatula, large metal spoon to fold this into the batter with 1 tbsp of milk. Ensure you have a nice dropping consistency. Add a little more milk if necessary. 6. Fill the muffin cases & bake. Using a spoon, fill the cases with the batter mixture. You're aiming for them to be half to two-thirds full. You may decide to weigh each muffin to ensure equal sizes. Each will weigh up to 60g. Place the muffin tray in the centre of the oven and bake for 20 - 23 minutes. You may need to rotate the tray after 15 minutes of baking. Once baked, remove from the oven and muffin tray and place onto a cooling rack. 7. Begin to decorate. Once the cupcakes and jam have completely cooled begin to decorate them. Use a small paring knife to cut a cone from the top of each cupcake. (Alternatively use the wide end of a large metal piping nozzle and twist to remove a plug of sponge.) Use the tines of a fork to gently remove a little more sponge if necessary. Add one or two teaspoons of blackberry & pear jam mixture. Avoid over filling. 8. Top with mascarpone & white chocolate frosting. Fit a large star nozzle to a piping bag. Half fill the bag with frosting. Pipe a swirl of frosting on top of the cupcakes. (You will need to refill the piping bag at some point). Complete the cupcakes by placing one of the reserved blackberries on top of the frosting and drizzling a little of the reserved coulis over the top. 9. Enjoy! 
Notes: a) When making the cupcake batter, consider weighing the cracked eggs first to ensure the batter has equal weight of butter, sugar, flour and eggs. Simply weigh the butter, sugar and flour to the same weight as the eggs. Of course the value may be slightly different to the 115g listed in the ingredients above. b) Consider warming your lightly beaten eggs over a bain marie especially if they feel particularly cold. Warm them until they feel lukewarm. This should help prevent the batter from curdling and produce a better cupcake sponge. c) Use a shop bought blackberry jam if you prefer. Slacken a little of the jam with a a drop or two of water to create the coulis suitable for drizzling over the finished cupcakes.

Pin Blackberry & Pear Cupcakes with a Mascarpone & White Chocolate Frosting for later!

Blackberry and Pear Cupcakes make great use of seasonal autumn fruits.  They're filled with a homemade jam and topped with a swirl of mascarpone and white chocolate frosting

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This post has been shared with: 

Cook Once Eat Twice hosted by Corina at Searching for Spice

Treat Petite hosted by Kat at The Baking Explorer

Link up your recipe of the week Hijacked By Twins Only Crumbs Remain


  1. You already know that I love these from my comments on your social media. What I didnt say is how pretty I think they look. Thank you for sharing with #CookBlogShare

  2. Oooh Angela what a deliciously delicate flavour combination. I bet the pears go perfectly with the tart blackberry. They look so pretty! x #CookBlogShare

    1. They go together so well Kirsty, so yummy :-) In fact I'm planning another bake with the same pairings because it works together so well :-)
      Angela x

  3. Beautiful pictures! And I love the flavor combinations in these cupcakes. Mascarpone and white chocolate sounds so much better than traditional buttercream frosting! :-) I also like that you chose blackberries. I rarely buy them because I'm the only one in my family that enjoys blackberries, but I bet I could get my family to eat them if I made cupcakes like these. :-)

    1. Aw thankyou Jennifer :-) Ooh that mascarpone and white chocolate frosting is so yummy! You're right, it does make a lovely change to the usual buttercream! You could certainly try your family with the blackberry jam in the middle, perhaps leave the whole blackberry off the top though if they're not fans of that fruit. The blackberry and pear jam is so lovely and tasty, and a lovely surprise when you get to the centre of the cupcake :-D
      Angela x

  4. these look gorgeous Angela. I have to admit I always forget about paring (*ahem) up pear and blackberries in a cake, as I usually opt for apples instead. x

    1. Thankyou Jenny, I think most people seem to automatically think of blackberry and apple when they've been foraging, but they work with pears so well too :-)
      Angela x

  5. Elegant isn't the word Angela!What beautiful pics...the Downton Abbey of fairy cakes!Lush flavour combo too.Outstanding!xx

  6. Gorgeous pictures Angela!! And I love the flavors! That fresh Blackberry and pear jam, creamy white chocolate and mascarpone frosting, everything sounds too delicious :)

    1. Thankyou Deepika :-) I'm making some more of the blackberry & pear jam today - it was just so scrummy!
      Angela x

  7. These look gorgeous! Using pear is a nice change from apple and I just love the sound of the mascarpone and white chocolate frosting. I think I'd be eating it off the spoon before I'd finished decorating! Thanks so much for sharing them with #CookOnceEatTwice x

    1. Thankyou Corina :-) The pears really did make a lovely change - and a great tasty way to use some up that were languishing in the fruit bowl looking very unloved! Haha, yes it was very tempting to just eating the frosting straight from the bowl ;-)
      Angela x

  8. Those are some gorgeous looking cupcakes Angela - and your sponge is so neat & even!


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