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Tasty Blackberry Swirl Cupcakes

Tasty Blackberry Swirl Cupcakes

Moist vanilla cupcakes ribboned with a bright blackberry swirl and topped with tangy cream cheese frosting—tender, berry-packed, and company-ready.
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Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp fine sea salt
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, melted and cooled do not add hot
  • 2 pcs large eggs room temperature
  • 2 tsp vanilla extract
  • 0.75 cup whole milk room temperature
  • 1 cup fresh blackberries, chopped blot dry to remove excess juice
  • 1 tsp lemon zest optional but brightens flavor
  • 0.5 cup blackberry jam or preserves for swirling
  • 8 oz cream cheese, softened for frosting
  • 0.5 cup unsalted butter, softened for frosting
  • 2.5 cup confectioners' sugar for frosting, sifted
  • 1 tsp vanilla extract for frosting
  • 0.125 tsp fine sea salt for frosting
  • 12 pcs fresh blackberries for garnish

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
  • In a small bowl, stir the blackberry jam until loosened and spreadable. Set aside.
  • In a large bowl, whisk together flour, baking powder, and salt.
  • In a medium bowl, whisk melted butter, sugar, eggs, vanilla, and milk until smooth.
  • Pour the wet mixture into the dry ingredients and whisk gently until just combined; do not overmix.
  • Fold in chopped blackberries and lemon zest with a spatula.
  • Divide batter among liners, filling each about 0.66 full. Spoon about 1.0 tsp jam onto each and swirl with a toothpick.
  • Bake for 18 minutes or until a toothpick comes out clean from the center. Cool in pan 10 minutes, then transfer to a rack to cool completely.
  • Make frosting: Beat cream cheese and softened butter on medium-high until smooth and fluffy, about 2 minutes. Add confectioners' sugar, vanilla, and salt; beat until light and spreadable, 1 to 2 minutes.
  • Frost cooled cupcakes and top each with a fresh blackberry.

Notes

For tidier swirls, warm the jam for 10 seconds in the microwave. If your berries are very juicy, blot them before folding in. Store frosted cupcakes covered at room temperature for 2 days or refrigerate up to 5 days; bring to room temperature before serving.