I have a good friend with an animal rescue farm called TMMA Farms & Sanctuary in Georgia that does fantastic work. The owner Maryann was out picking blackberries on her farm and sent me a hint to come up with a baked good. So, I am always up for a request.
I decided the cups would be made with cream cheese for this recipe, and I added some almond extract. This is why it is in one of the categories with nuts. My last thought was that the cookie cups deserved blackberry buttercream frosting to make it the perfect topping.
The Blackberry Cookie Cups I have divided into three sections: the filling, cookie cups, and the frosting. If you wanted to swap out a section for something you like better, it would be easier for you if I set it up this way.
Blackberry with Lemon Filling Ingredients
- Fresh Blackberries
- Lemon juice
- Lemon zest
- Corn Starch
Cookie Cups Ingredients
- Butter unsalted
- Cream Cheese
- Almond extract
- All-purpose flour
Blackberry Frosting Ingredients
- Lemon zest
- Unsalted butter
- Vanilla Extract
- Powdered sugar
How to Make Homemade Blackberry Filling
This is a pretty simple, and I do it the day before so it can infuse all the flavors overnight.
For the blackberry filling, I have a recipe I have that is similar called Homemade Blackberry Lemon Filling. I altered the amounts slightly so that I would have enough filling for 48 cookie cups.
Wash and add to a saucepan along with the sugar and lemon zest. Bring to a boil over medium heat while you are stirring. You want to start to break down the blackberries.
Continue to stir on a medium boil while you press the fruit along the sides with your spoon. This process could take anywhere from 5 to 10 minutes.
Mix the lemon juice and the cornstarch and stir it into the blackberry mixture. Turn the heat down to a gentle boil and continue to stir for 5-7 minutes.
Take the pan off the heat and let it cool down, then move it to a glass bowl or jar. Cover and put it in the refrigerator to completely cool. I have a canning jar that has a tight lid that I use for all my homemade filling and jams.
I normally do this the day before, so if you do not have the time, there is an alternative "buy it."
If in a Hurry Use Blackberry Preserves
Not everyone has time to make the filling so in that case I would suggest a store-bought good quality blackberry preserve for an alternative faster approach. You could use a jam, but here is why I stick with the preserves for the cookie cup.
Differences Between Jam and Preserves
Most people use these terms interchangeable but there are a few differences. If you are buying one to substitute for in a cookie, use the one that is suggested in the recipe.
Jam is made by crushing or chopping fruit, often with the addition of citrus for enhanced flavor. It is then combined with sugar and pectin to thicken and set the jam. This delightful combination makes it an ideal topping for toast and bagels.
Preserves consist of fruit chunks, making them less spreadable than jam. The fruit is cooked with sugar, and spices are occasionally added for extra flavor. To enhance the taste further, citrus zest is incorporated into the mixture.
Preserves usually have higher sugar content than jam. The best way to tell is to look at the label on the back of the jar. They are pretty close in sugar content.
Different cookies need different types. For example, for a thumbprint cookie, I usually use jam. It is easier to get into the hole, and since the consistency is pretty much the same with every spoonful you add, it is a good choice. If you want to bite down on fruit when eating your cookie, use preserves.
Making Cookie Cup Dough
Add room-temperature cream cheese and butter to a mixer. I mix for a couple of minutes on a medium speed, then lower the speed and gradually add the flour.
Don't mix the flour for very long, just until most has been incorporated. It will be crumbly with lots of loose crumbles in the bottom of the mixer bowl.
Dump all of the contents of the mixer bowl onto a pastry mat. Lots of crumbs but that is the way it should be.
Knead the dough together until all the crumbs have been incorporated into the dough. Make a ball shape.
Flatten the ball into a flat circle.
Wrap in plastic wrap and refrigerate for 2 hours.
Cookie Cups the Easy Way
Here are links to what I use:
What I have is the de buyer round cookie cutter set. I cannot find them anymore, but I did find a set that is similar. Ateco 5757 9-Piece Plastic Plain Round Cutter Set
Divide the dough into quarters. It will be easier to roll out and use the cookie cutter.
Using a ⅛" or 3/16" rolling pin band roll out one quarter wedge of the cookie cup dough. Measure across the cookie cutter and see if one of them is around 3 ⅛" across. Cut out as many circles as you can.
Lightly spray the pan with Pam. I know it is nonstick but it will still make it easier to get the cups out after they are baked.
Gently mold the circle of cookie dough into the mini cups in the pan. Be careful not to tear the dough while pressing it into the cup.
Fill each cup about ⅔ full of the blackberry filling. This will give the filling room to expand during baking.
Bake at 350°F (175°C or 180°C) for 15 to 17 minutes. After baking, leave the pan alone for 30 minutes before trying to get the cups out of the pan. I take a butter knife, slide it down one side, and gently lift the cookie cup from the pan. Move it to a cooling rack to finish cooling completely. In the meantime, you can start the blackberry strained juice for the buttercream.
How to Make Blackberry Buttercream Frosting
To start the buttercream frosting, we need the blackberry flavor. This is accomplished by cooking blackberries and then straining them, so you only have the juice without the pulp and seeds.
I do not add the blackberry pulp and seeds because I will be piping the buttercream onto each cookie cup. Getting clumps of fruit stuck in the tip is so easy, so I eliminate that from becoming a problem.
Add the blackberries, sugar, water, and lemon zest to a saucepan and heat over a medium setting.
While stirring, smash the blackberries along the side of the pan. You want as much juice as possible. This could take about 7 minutes to get to this point.
Add the blackberries to a strainer over a bowl and start to push the juice through using a spoon.
You need two tablespoons for the frosting. This will give your buttercream a fantastic blackberry flavor. Cover the bowl and put it in the refrigerator for 20 to 30 minutes.
Frosting and Piping
Since the cookie cups are smaller than a cupcake, I want to get as much decoration as possible for the frosting. I use a large open star tip for my piping bag. I have a piping bag with tip and coupling ready before starting the buttercream frosting.
Add to a mixer bowl your room temperature butter and beat for a minute or two. On a low mixer speed, slowly add the powdered sugar. Mix for 3 minutes, then scrape down the bowl and add the milk, vanilla extract, and blackberry juice. Turn the mixer to a medium-high speed for 5 minutes.
Spoon the buttercream frosting into the piping bag.
I did one swirl around the top of each cookie cup. This is a blackberry-filled goodness cookie cup.
I would not freeze the fully assembled cookie cup. But you can freeze the cups with the filling, then thaw them before adding the buttercream frosting.
Oh, my yes! This recipe's almond and vanilla extract works with almost all fruit, like raspberries, strawberries, and blueberries—also, these three-fruits work well with the cream cheese in the cups.
The cookie cups become a little soft when stored at room temperature. Also, the buttercream frosting will lose some texture after a few days. I kept these in an air-tight container in the refrigerator, lasting 4 to 5 days.
Try My Other Cookie Cups
Blackberry Cookie CupsBarbara Hall
- 18 ounces (18 ounces) Blackberries
- ½ cup (100 g) Sugar
- ¼ teaspoon (0.25 teaspoon) Lemon zest
- 2 teaspoon (2 teaspoon) Lemon juice
- 2 teaspoon (2 teaspoon) Corn Starch
- 1 cup (227 g) Butter unsalted
- 6 ounces (6 ounces) Cream Cheese
- ¼ teaspoon (0.25 teaspoon) Almond extract
- 2 ½ cups (312.5 g) All-purpose flour
- 6 ounces (6 ounces) Blackberries
- 1 teaspoon (1 teaspoon) Sugar
- ½ Tablespoon (0.5 Tablespoon) Water
- ¼ teaspoon (0.25 teaspoon) Lemon zest
Blackberry Buttercream Frosting
- 1 teaspoon (1 teaspoon) Milk
- ½ cup (113.5 g) Butter unsalted
- ½ teaspoon (0.5 teaspoon) Vanilla Extract
- 2 Tablespoon (2 Tablespoon) Strained blackberry juice
- 2 cups (240 g) Powdered sugar
- Combine the 18 oz of blackberries (make sure you have an extra 6 oz for the buttercream frosting.) Place them in a saucepan and add the sugar and lemon zest. Heat the mixture over medium heat while stirring.
- As you stir, keep pressing the blackberries against the pan's side to break them apart as they become tender. This step may require 5-10 minutes. Combine the lemon juice with the cornstarch and incorporate it into the pan. Reduce the heat to achieve a gentle boiling point. Stir continuously for 5-7 minutes until the mixture thickens.
- Take the pan off the heat and let it cool down before placing it in a glass jar that has a lid. Cover and place in the refrigerator.
- Add the butter and cream cheese to a mixer bowl. Cream them together for 2 to 3 minutes before adding the almond extract. Scrape down the bowl and, on a low speed, gradually add the flour. Only mix for about 30 seconds; the dough will be crumbly.
- Place the dough onto a pastry mat. Knead the dough until all the crumbs have been incorporated into a ball shape. Now flatten the ball into a flat circle and then wrap it in plastic. Refrigerate for at least 2 hours.
- Preheat the oven to 350°F (175°C or 180°C). Place the chilled cookie cup dough onto a pastry mat and separate it into four equal portions. Take one of the quarters and roll it out. With a 3-⅛" round cookie cutter, cut out as many circles as possible from the rolled-out dough.
- Spray a mini cup pan with Pam and place a cutout circle of dough into a hole to form a cup. I have a 48-cup pan to bake all the cups simultaneously. You don't want tears in the dough, or the filling will go under the cookie cup dough.
- Fill each cup with the blackberry filling about ⅔ of the way full. This will give space for the filling to expand during baking and room for the frosting. Bake at 350°F (175°C or 180°C) for 15 to 17 minutes.
- Clean the reserved blackberries and add them to a small saucepan along with the sugar, lemon zest, and water. Over medium heat, stir to soften the blackberries and smash them against the side of the pan. This process will take about 7 minutes to extract most of the juice from the blackberries.
- Transfer the blackberry mixture to a strainer placed over a bowl and begin pushing the juice through using a spoon. After all the liquid has been pressed through the strainer, cover the bowl and refrigerate to cool.
Blackberry Buttercream Frosting
- Using a large star tip, set up your piping bag.
- In the mixing bowl, place the room-temperature butter and beat it for approximately one to two minutes. Gradually incorporate the powdered sugar at a low speed. Mix for three minutes, then scrape down the sides of the bowl. Add the milk, vanilla extract, and blackberry juice to the bowl. Increase the mixer speed to medium-high and blend for five minutes. You may need to scrape down the bowl part way through.
- Fill your piping bag with the buttercream frosting. I do one swirl around the top of each cookie cup. I refrigerate the cookie cups in a tight-fitting container. They will last for 4-5 days.
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.