Taste and enjoy the flavors and colors in these Blackberry Swirl Cupcakes. Really, those cupcakes are truly killing it—not only by taste, but really, with a great look that comes from such a beautiful swirl of vanilla and blackberry inside the cupcake base and frosting. Sweet vanilla mixed with sour blackberry is an amazing combination prepared so these cupcakes become your favorite to treat yourself for every big or small celebration.
I think my fondness for blackberries goes right back to the summer holidays spent at my grandparents’ farm as a child. Picking fresh blackberries right off the bush was somewhat magical: its dark, rich color and juiciness almost irresistible. I remember purple-stained fingers, the almost surprising puckering from their tartness, and the dozens of pies and jams my grandma made with them. It was probably during the time that I started baking that I ever thought about putting them in a cupcake—that flavor begged to be wrangled into a dessert that would be just as dramatic to look at as it tasted.
I was in the middle of making my classic marble cake when it dawned on me to swirl blackberry purée in a vanilla cupcake base. The result was actually rather stunningly beautiful-a gorgeous marble effect carried on through the frosting, too. These Blackberry Swirl Cupcakes have since become a favorite in my baking repertoire and are reminiscent of carefree summer days with every bite.
How to Make Blueberry Swirl Cupcakes?
Blackberry Swirl Cupcakes: A Berry-Licious Treat with a Twist
Course: Uncategorized12
servings50
minutes40
minutes290
kcalIngredients
- For the Cupcakes:
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)
- For the 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
- For Garnish:
Fresh blackberries
Mint leaves (optional)
Steps
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Tip: Parchment paper liners work great to prevent sticking and maintain the cupcake’s shape. - Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes on medium speed.
Tip: Ensure the butter is softened for a smoother batter and better mixing. - Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- Alternate mixing the dry ingredients and milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Tip: Avoid overmixing to keep the cupcakes light and fluffy. - Create the swirl: Divide the batter evenly into two bowls. In one bowl, gently fold in the blackberry puree. 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.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Rotate the pan halfway through baking to ensure even cooking. - Cool completely: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Blackberry Swirl Frosting: In a large mixing bowl, beat the softened butter 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 the vanilla extract into one, and the blackberry puree into the other. Spoon the two frostings side by side into a piping bag fitted with a star tip to create a swirl effect when piping.
- Frost the cupcakes: Once the cupcakes are completely cool, frost them with the blackberry swirl frosting. Start in the center of the cupcake and swirl outward to create a beautiful, marbled pattern.
Tip: For a perfect swirl, use steady pressure on the piping bag as you move in a circular motion. - Garnish: Top each cupcake with a fresh blackberry and, if desired, a small mint leaf for an extra touch of elegance.
Emma’s Tips:
- Creating the Perfect Swirl: When swirling the batters and frostings, less is more. A gentle swirl with a toothpick will give you a distinct marbled look without blending the colors too much.
- Blackberry Puree: If you prefer a smoother texture, strain the blackberry puree to remove seeds before incorporating it into the batter and frosting.
- Consistent Frosting: If your frosting is too thick, add a tablespoon of cream to loosen it up. If it’s too runny, more powdered sugar will help achieve the desired consistency.
Serving Suggestions:
These Blackberry Swirl Cupcakes are perfectly fine for an afternoon tea, a summer bash, or, in fact, anything when you wish to impress your company not only by the flavor but also by the appearance. One could have it with a glass of chilled rosé or even a cup of herbal tea to bring out the sense of fruitiness. These cupcakes are garnished with fresh blackberries and mint leaves on top to make them fancy enough to look as good as they taste.
Nutritional Information (per serving):
- Calories: Approximately 290 calories
- Fat: 14g
- Carbohydrates: 38g
- Protein: 3g
Frequently Asked Questions (FAQ):
Can I use frozen blackberries?
Yes, frozen blackberries work just as well as fresh. Just thaw and drain them before pureeing.
How do I store these cupcakes?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving.
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance and frost them the next day. Unfrosted cupcakes can also be frozen for up to a month.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients are gluten-free as well.
Dear reader
I’d love to hear how your Blackberry Swirl Cupcakes turned out!
Were those swirls as pretty as you wanted them to be?
Be sure to let me know in the comments below, rate it, and tell me what, if anything, you did to make this recipe special. Your feedback is always so helpful and inspiring for future projects.
Seasoned or not, the recipe will be a treat to flaunt your skills before your loved ones, with flavor and presentation combined. If you enjoyed the recipe, be sure to pin it for later and find more of my berry-inspired desserts. Enjoy baking!
Unfortunately this recipe does not contain metric weights and measurements.
Hi Lisa, you’re right, this recipe is written in US measurements only. I typically use cups and tablespoons when I bake, but I completely understand how helpful metric weights can be for accuracy. If you’re planning to try the recipe and need conversions, I’d be glad to help with that anytime 😊
Hello! I was wondering if there was a way to make the recipe dairy free? Do you think I could use coconut milk (either vanilla or unsweetened or sweetened), or coconut cream? Can I use vegan or dairy free butter or margarine or would it ruin the flavor, texture, or not cook right?
I love to bake and am not professional but have made my share of many, many, recipes! Especially known as being the birthday cake baker in my family…but recently developed allergies to most nuts and lactose intolerance, and so far coconut milk (a safe nut though I consider it a fruit)…
I’m having trouble tolerating lots of things and I am able to have natural sugar but recommended a low fat, low fiber, and low added sugars diet…
But I am in search of a birthday cake I can have. I’ve been coming up empty handed so far and would appreciate any knowledge or advice. I know I won’t find a cake to check all the boxes and still be satisfying and satiating…but hoping for as tolerable and safe while still enjoyable as possible!
Thank you! 🙂
Hi Tara 😊
It really sounds like you’ve been through a lot with your diet changes, and I admire how you’re still determined to bake something special. That birthday cake legacy in your family is no small thing!
Coconut milk works. I’d lean toward full-fat canned coconut milk or coconut cream for the best texture. Just avoid the kind meant for drinking, since it’s too thin. For butter swaps, vegan butter sticks usually hold up best in baking. I’ve used Earth Balance and Miyoko’s with good results, especially in cakes where flavor balance matters.
If you’re working with low fat and sugar, I’d suggest something simple and moist — like a sponge or olive oil-based cake where you can control sweetness and use fewer ingredients that trigger symptoms.
Let me know what kind of flavor you’re thinking, and I can help tweak something that fits. It might not check every box, but there’s definitely a way to make it both safe and satisfying 🎂
Hi! I’m so sorry I missed your reply. I thought I would get an email notification but I didn’t, so I’m unsure why they had me type in my email but then not notify me of your response…
Do you have a page on Facebook or Instagram or somewhere that I can see the notifications or message you for ideas or talk about cakes and different options since you offered to help me think or find something and tweak ingredients? I don’t want to overload the comments on this recipe, asking about others or this one with lots of replies and may not know if you reply.
Please let me know, and thanks for helping I appreciate it!!
– Tara