Go Back
–+ servings
Blackberry Swirl Cupcakes

Irresistible Blackberry Swirl Cupcakes You'll Adore

No ratings yet
These Blackberry Swirl Cupcakes blend sweet vanilla and tangy blackberry for a delightful dessert experience you'll adore.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour Gluten-free flour blend can be used.
  • 1 teaspoon baking powder Ensure it's fresh.
  • pinch salt Standard table or sea salt works well.
  • 1/2 cup unsalted butter Use dairy-free butter for a vegan version.
  • 1 cup granulated sugar Coconut sugar can be used for a lower glycemic index.
  • 2 large eggs Use flaxseed meal mixed with water for a vegan option.
  • 1 teaspoon vanilla extract Use pure extract for best flavor.
  • 1/2 cup whole milk Coconut milk can be used for a dairy-free option.
  • 1/2 cup blackberry purée Fresh or thawed frozen blackberries can be used.
For the Frosting
  • 2 cups powdered sugar Sift before using.
  • 1/2 cup heavy cream Milk can be used as a lighter alternative.
For Garnish
  • fresh blackberries Use ripe blackberries for sweetness.
  • mint leaves Optional decorative touch.

Equipment

  • Oven
  • Cupcake Tin
  • Mixing bowls
  • Electric Mixer
  • Spatula
  • Piping bag (optional)

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. Whisk together flour, baking powder, and salt in a mixing bowl; set aside.
  3. In a separate bowl, cream the butter and sugar until light and fluffy.
  4. Add eggs one at a time, then mix in vanilla extract.
  5. Gradually add the dry mixture and milk, mixing gently.
  6. Fold in blackberry purée gently to create swirls.
  7. Spoon the batter into the liners, filling them about two-thirds full.
  8. Bake for 18-20 minutes, or until a toothpick comes out clean.
  9. Allow cupcakes to cool in the tin for 5 minutes before transferring to a wire rack.
  10. Beat together butter, powdered sugar, vanilla, blackberry purée, and heavy cream to make the frosting.
  11. Frost cooled cupcakes and garnish with fresh blackberries and mint leaves.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

For best results, ensure butter is at room temperature and avoid overmixing the batter.

Tried this recipe?

Let us know how it was!