Tuesday, September 7, 2010

Berry Cobbler Cupcakes

Oh my gosh, these are so easy!  Seriously, the pan takes longer to clean than actually making them!  Plus, they are delicious.  This recipe is originally for a cake pan (11 x 7) but I decided on my way home from work today that I was going to try making them as cupcakes.  I made them as regular cupcakes and mini cupcakes since I didn't know which would be better (I like the mini cobblers better, mostly because they are so cute!).  Beware though, the mini cupcake cobblers are so cute and tiny, it is easy to eat way too many!

Berry Cobbler Cupcakes
Source: Terry Collette

1 Cup sugar + 1/4 cup additional
1 Cup flour
1 Cup milk
1/2 Cup butter, melted
2 Cups frozen berries

Whisk together the sugar, flour and milk. Add butter and stir together. 
Pour into lightly greased cupcake tins or cake pan.  Fill each cupcake tin about 2/3 full.
Sprinkle a few berries on top of each cupcake (or batter if in cake pan).  Dust 1/4 cup of sugar over top of berries.
Bake at 350 degrees for about 25 minutes or until edges begin to brown.  (Or about 1 hour if in cake pan.)

Amy's Notes:
I wasn't sure whether to use a cupcake liner or not when I made these.  I am going to try using them next time but I might double line them and will definitely spray a little bit of cooking spray on the liners before I add the batter.  Also, I didn't use all 2 cups of berries.  I just sprinkled them until it looked like each cupcake had enough.  I used blackberries, but have been wanting to try these with raspberries, blueberries or even mixed berries.  They would all probably be good!

Forgot to take a 'before' picture, so here the oven picture.

A little spilled over but still delicious.

Mini Berry Cobbler Cupcake... yummm

Pin It!


  1. These looked so good that I decided to make them right now, at midnight, instead of sleeping : ) They're in the oven right now, I can't wait to see how they come out!!

  2. They were so good, and Dale loved them too! I used blueberries, since that was all I had, but I'm going to try them again with rasberries : ) I experimented with the sugar on top, and my favorite was using half white sugar, and half brown sugar. Really yummy!