Blackberry Swirl Cupcakes Bliss (Print-Friendly Version)
Soft vanilla cupcakes with juicy blackberry swirl, light texture, and irresistible berry flavor for any celebration.
# What You'll Need:
→ Cupcake Batter
01 -
125 g all-purpose flour
02 -
100 g granulated sugar
03 -
113 g unsalted butter, softened to room temperature
04 -
2 large eggs
05 -
120 ml whole milk
06 -
1 teaspoon vanilla extract
07 -
1 teaspoon baking powder
08 -
0.25 teaspoon fine salt
→ Blackberry Swirl
09 -
75 g fresh blackberries (about 0.5 cup)
# How to Make It:
01 -
Preheat oven to 175°C. Line a muffin tray with 12 paper cupcake liners.
02 -
In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy.
03 -
Add eggs one at a time, mixing thoroughly after each. Stir in vanilla extract and milk until the mixture is smooth.
04 -
In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gently fold the dry mixture into the wet ingredients until just combined. Do not overmix.
05 -
Puree fresh blackberries until smooth. Gently swirl the blackberry puree into the cupcake batter, taking care not to fully incorporate—distinct streaks should remain.
06 -
Divide the swirled batter evenly among the liners, filling each two-thirds full.
07 -
Bake cupcakes for 20–25 minutes, or until a toothpick inserted into the center emerges clean.
08 -
Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Additional Tips:
01 -
For optimal results, be sure to use fresh blackberries; avoid overmixing to maintain a tender crumb.
02 -
Cupcakes store well in an airtight container at room temperature for two days, or refrigerated for up to a week.