Blackberry Swirl Cupcakes Pure Bliss (Printable Version)
# What You'll Need:
→ Batter
01 -
125 g all-purpose flour
02 -
100 g granulated sugar
03 -
115 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
→ Swirl
09 -
75 g fresh blackberries
# Step-by-Step Directions:
01 -
Preheat oven to 175°C and line a muffin tin with paper cupcake liners.
02 -
Cream the softened butter and sugar together in a large mixing bowl until light and fluffy using a stand mixer or hand mixer.
03 -
Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and milk until fully combined.
04 -
In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold the dry mixture into the wet mixture until just combined. Avoid overmixing.
05 -
Puree fresh blackberries in a blender until smooth.
06 -
Gently swirl the blackberry puree into the batter, being careful not to overmix so the purple swirls remain distinct.
07 -
Fill cupcake liners two-thirds full with batter. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
08 -
Allow cupcakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before serving.
# Helpful Notes:
01 -
Use fresh blackberries for optimal flavor and vibrant swirl texture.
02 -
Do not overmix the batter after adding flour to ensure a tender, airy crumb.
03 -
Store cooled cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
04 -
For a gluten-free adaptation, substitute all-purpose flour with a gluten-free baking blend.