Go Back
Overhead shot of a blackberry swirl cupcake topped with cream cheese frosting and a whole blackberry.

Blackberry Swirl Cupcakes

Buttery vanilla and blackberry swirl cupcakes with blackberry frosting, topped with fresh berries. A fruity dessert for 12.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Method

Ingredients
  

For the Cupcakes
  • 1 1/2 cups all-purpose flour 180g
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened 113g
  • 3/4 cup granulated sugar 150g
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk 120ml
  • 1/3 cup blackberry puree (from fresh or frozen blackberries) 80ml
For the Blackberry Swirl Frosting
  • 1/2 cup unsalted butter, softened 113g
  • 2 1/2 cups powdered sugar 280g
  • 1 teaspoon vanilla extract
  • 3–4 tablespoons blackberry puree (strained to remove seeds) 45-60ml
  • 2–3 tablespoons heavy cream or milk 30-45ml
For Garnish
  • Fresh blackberries
  • Mint leaves optional

Method
 

For the Cupcakes

  1. Preheat Oven and Line Tin:

    Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with parchment or paper cupcake liners.

  2. Whisk Dry Ingredients:

    In a medium bowl, whisk together flour, baking powder, and salt.

  3. Cream Butter and Sugar:

    In a large bowl, beat softened butter and granulated sugar until pale and fluffy, about 3-4 minutes on medium speed.

  4. Add Eggs and Vanilla:

    Add eggs one at a time, mixing well after each. Stir in vanilla extract.

  5. Alternate Dry and Wet:

    Gradually add flour mixture to creamed butter mixture, alternating with milk, beginning and ending with dry ingredients. Stir just until combined.

  6. Divide Batter and Swirl:

    Divide batter into two bowls. Fold blackberry puree gently into one. Using alternating spoonfuls of vanilla and blackberry batters, fill cupcake liners about 2/3 full. Lightly swirl with a toothpick.

  7. Bake and Cool Cupcakes:

    Bake for 18-20 minutes or until a toothpick inserted in center comes out clean. Rotate pan halfway through. Cool in pan 5 minutes, then transfer to wire rack.
For the Blackberry Swirl Frosting

  1. Make and Divide Frosting:

    Beat softened butter until creamy. Gradually add powdered sugar, mixing with heavy cream as needed until smooth and fluffy. Divide frosting in two bowls. Stir vanilla into one, blackberry puree into the other. Spoon both frostings side-by-side into a piping bag fitted with a star tip.

  2. Pipe Frosting on Cupcakes:

    Once cupcakes are completely cool, pipe frosting onto each in a gentle spiral from center outward.
For Garnish

  1. Garnish with Blackberries:

    Top each frosted cupcake with a fresh blackberry and a mint leaf if desired.