Introduction

Blackberry Swirl Cupcakes are a delightful treat combining fluffy vanilla cake with a vibrant blackberry twist. These cupcakes not only taste wonderful but also look stunning with their beautiful marbled frosting and fresh fruit garnish.

A close-up of a cupcake with three layers: the bottom layer is a golden yellow cake with a soft texture and visible dark purple berry filling that seeps through the side, the middle layer consists of creamy white swirled frosting mixed with dark purple berry sauce creating a marbled effect, and the top layer features two dark purple berries with a fresh green mint leaf and a tall, pointed swirl of white frosting with a light purple tint near the base. The cupcake is placed on a white plate with a rustic beige edge, surrounded by more dark purple berries and mint leaves. In the background, there are two more cupcakes decorated the same way, all set against a white marbled surface with soft pink and white flowers adding a gentle blur. 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 the cake)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract (for the cake)
1/2 cup whole milk
1/3 cup blackberry puree (from fresh or frozen blackberries)
1/2 cup unsalted butter, softened (for the frosting)
2 1/2 cups powdered sugar
1 teaspoon vanilla extract (for the frosting)
3-4 tablespoons blackberry puree (strained to remove seeds)
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 the vanilla and blackberry batters into each cupcake liner, filling them about 2/3 full. Use a toothpick to swirl the batters together lightly for a marbled effect.
Step 7: Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even cooking.
Step 8: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 9: For the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, one cup at a time, alternating with the heavy cream, until smooth and fluffy. Divide the frosting into two bowls. Stir vanilla extract into one 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.
Step 10: Frost the cooled cupcakes by starting in the center and swirling outward to create a marbled pattern. Use steady pressure on the piping bag as you move in a circular motion for a perfect swirl.
Step 11: Garnish each cupcake with a fresh blackberry and, if desired, a small mint leaf for an elegant touch.

Tips & Variations

Use parchment paper liners to prevent sticking and keep cupcake shape.
Strain blackberry puree to remove seeds for a smoother swirl and frosting.
For a dairy-free option, substitute coconut oil for butter and use a plant-based milk.
If fresh blackberries aren’t available, frozen ones work well after thawing and pureeing.
Try adding lemon zest to the batter for a bright, citrusy note that complements the blackberries.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best flavor and texture. You can also freeze unfrosted cupcakes in a sealed container for up to 2 months; thaw completely before frosting and serving.

How to Serve

A yellow cupcake with visible dark purple blackberry filling inside, topped with two fresh blackberries and a swirl of white and purple cream frosting, which has a tall, pointed peak in the center. The cupcake is placed on a white plate with a few blackberries and green mint leaves around it. Behind it, there are two other identical cupcakes, each decorated with the same frosting, blackberries, and mint leaves. The background includes a white marbled texture and soft pink and white flowers in a light blue vase. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries for the puree?

Yes, frozen blackberries work great. Just thaw them completely and puree before using. Strain to remove seeds if desired.

What if I don’t have a piping bag?

You can use a resealable plastic bag by filling it with frosting and cutting a small corner off. This will allow you to create a simple swirl effect on the cupcakes.