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Blackberry Swirl Cupcakes Recipe

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★★★★★

4.8 from 148 reviews

Delight in these beautiful and delicious Blackberry Swirl Cupcakes, featuring moist vanilla cupcakes marbled with fresh blackberry puree and topped with a luscious blackberry swirl frosting. Perfect for spring gatherings or special occasions, these cupcakes combine fruity freshness with classic buttery sweetness.

Ingredients

Scale

Cupcake Batter

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 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)

Blackberry Swirl Frosting

  • 1/2 cup unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3–4 tablespoons blackberry puree (strained to remove seeds)
  • 2–3 tablespoons heavy cream or milk

Garnish

  • Fresh blackberries
  • Mint leaves (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Parchment paper liners are recommended to prevent sticking and maintain the cupcake shape.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside for later use.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium speed for about 3-4 minutes until light and fluffy. Soft butter ensures smooth mixing and a better batter texture.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract until the mixture is well combined.
  5. Combine Dry Ingredients and Milk: Alternately add the dry ingredients and whole milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined to keep cupcakes light and tender. Avoid overmixing.
  6. Create the Blackberry Swirl: Divide the batter evenly into two bowls. Gently fold the blackberry puree into one bowl of batter. Spoon alternating dollops of plain and blackberry batter into each cupcake liner, filling them about two-thirds full. Use a toothpick to swirl the batters lightly for a marbled effect.
  7. Bake: Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pan halfway through baking for even cooking.
  8. Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
  9. Prepare Blackberry Swirl Frosting: Beat the softened butter in a large bowl until creamy. Gradually add powdered sugar one cup at a time, alternating with heavy cream or milk, until the frosting is smooth and fluffy. Divide into two bowls; stir vanilla extract into one and strained blackberry puree into the other. Fill a piping bag with both frostings side by side to create a swirl effect when piping.
  10. Frost the Cupcakes: Once fully cooled, pipe the blackberry swirl frosting onto each cupcake starting from the center and swirling outward for a marbled pattern. Apply steady pressure while piping for a clean swirl.
  11. Garnish: Top each cupcake with a fresh blackberry and optionally add a small mint leaf for extra elegance.

Notes

  • Use softened butter for both the batter and frosting for best texture.
  • Strain blackberry puree to remove seeds for a smoother frosting.
  • Do not overmix the batter to keep cupcakes light and fluffy.
  • Parchment cupcake liners help maintain shape and prevent sticking.
  • Rotate pans halfway through baking to ensure even heat distribution.
  • The swirl technique combines both vanilla and blackberry flavors presenting an attractive marble effect.
  • Fresh blackberries and mint leaves add a fresh and decorative finish.

Keywords: blackberry cupcakes, swirl cupcakes, vanilla cupcakes, fruit frosting, marbled cupcakes, berry desserts, homemade cupcakes

Find it online: https://todayfoodrecipe.com/blackberry-swirl-cupcakes-recipe/