Introduction

These Blackberry Swirl Cupcakes are a delightful treat combining fluffy vanilla cake with a vibrant blackberry twist. Topped with a luscious blackberry swirl frosting and fresh berries, they’re perfect for any occasion where a burst of fruity flavor is welcome.

The image shows three yellow cupcakes on a white plate with creamy swirled frosting made of white and dark purple colors, topped with fresh blackberries, black raspberries, and a small green mint leaf on each. The cupcakes have a moist texture with dark purple fruit filling visible in the cupcake in the front. Each cupcake is decorated with a tall, pointed cream swirl on top, and extra berries and mint leaves surround them on the plate. The scene is set against a white marbled background, with a vase of pink and white peonies in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened (for batter)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1/3 cup blackberry puree (from fresh or frozen blackberries)
1/2 cup unsalted butter, softened (for frosting)
2 1/2 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
3-4 tablespoons blackberry puree, strained to remove seeds (for frosting)
2-3 tablespoons heavy cream or milk
Fresh blackberries (for garnish)
Mint leaves (optional, for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Parchment paper liners work great to prevent sticking and maintain the cupcake’s shape.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes on medium speed. Ensure the butter is softened for a smoother batter and better mixing.
Step 4: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Avoid overmixing to keep the cupcakes light and fluffy.
Step 6: Divide the batter evenly into two bowls. Gently fold the blackberry puree into one bowl. Alternate spoonfuls of vanilla and blackberry batters into each cupcake liner, filling them about 2/3 full. Use a toothpick to swirl the batters lightly for a marbled effect.
Step 7: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking to ensure even cooking.
Step 8: Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 9: To prepare the frosting, beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, alternating with heavy cream, until smooth and fluffy. Divide the frosting into two bowls. Stir vanilla extract into one bowl and blackberry puree into the other. Spoon both frostings side by side into a piping bag fitted with a star tip to create a swirl effect when piping.
Step 10: Once cupcakes are completely cool, frost them starting at the center and swirling outward for a marbled pattern. Use steady pressure on the piping bag as you move in a circular motion.
Step 11: Garnish each cupcake with a fresh blackberry and a mint leaf if desired, for an elegant finish.

Tips & Variations

Use fresh or frozen blackberries for the puree, but ensure they are well strained to remove seeds for a smooth batter and frosting.
If you prefer, substitute heavy cream with whole milk in the frosting for a lighter texture.
To enhance the blackberry flavor, add a teaspoon of lemon zest to the batter.
For a fun twist, try swirling in other berry purees like raspberry or blueberry.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving. The frosting softens nicely as they warm. For longer storage, freeze unfrosted cupcakes for up to 2 months and frost after thawing.

How to Serve

A white cupcake with visible soft yellow cake layers mixed with dark purple blackberry filling, topped with two layers of swirled white and purple cream frosting. On top, there is a tall, pointed cream decoration blending white and purple shades, surrounded by fresh blackberries and small green mint leaves. The cupcake sits on a white plate with scattered blackberries and mint leaves around it, all placed on a white marbled surface. In the background, there are more cupcakes with similar frosting and a blurred bouquet of white and pink flowers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the blackberry puree ahead of time?

Yes, you can prepare the blackberry puree ahead and store it in the refrigerator for up to 2 days or freeze it for longer storage. Make sure to strain out the seeds before using.

What can I use if I don’t have a piping bag?

If you don’t have a piping bag, you can use a resealable plastic bag with a small hole cut in one corner to pipe the frosting. Alternatively, spread the frosting with a knife and swirl gently with a spatula for a rustic look.