Black raspberries, tiny gems that they are, are only in season for three weeks during the summer. This recipe from Fruitful captures their tart and tangy flavor in a thick, rich buttercream that adorns spongy, fragrant vanilla cream cheese cupcakes. Each one is finished with a solitary juicy berry, the only garnish they really need.
Tips: To make the buttercream, black raspberries and lemon zest are pulsed together in a food processor, then pushed through a fine-mesh strainer to make a purée. A tamis, or a drum-shaped strainer, makes short work of the process, but similar results can be accomplished with a supermarket version.
Tweaks: If you look closely at the photo above, you'll notice that the berries scattered across it look an awful lot like blackberries. The resemblance is not the only thing they share; though blackberries are a touch sweeter than black raspberries, they can be used interchangeably in this recipe. Whichever berries you use, be sure to rinse with extra care, as the bugs that live on them are terribly tiny.
As always with our Bake the Book feature, we have five (5) copies of Fruitful to give away.
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