Irresistible Vanilla Bean and Blackberry Cupcakes You’ll Love
These Vanilla Bean and Blackberry Cupcakes blend sun-ripened blackberries with aromatic vanilla, creating a delightful dessert perfect for summer.
Equipment
- muffin tin
- Electric mixer
- Mixing bowls
- Whisk
- Measuring Cups
- Measuring Spoons
- spoon
- skewer
- piping bag
Ingredients
Cupcakes
- 2 cups all-purpose flour can be substituted with gluten-free flour
- 2 teaspoons baking powder check for freshness
- 1 teaspoon salt kosher salt is ideal
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar can use brown sugar for a deeper flavor
- 2 large eggs should be at room temperature
- 2 teaspoons vanilla extract use pure vanilla extract
- 1 cup whole milk can substitute with dairy-free milk
- 1 cup blackberry puree use fresh or thawed frozen blackberries
Creamy Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar sift before measuring
- 2 teaspoons vanilla extract use pure extract
- 1 cup blackberry puree strain to remove seeds
- 2 tablespoons heavy cream or milk for consistency
Instructions
Cupcake Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar until light and fluffy, about 3–4 minutes.
- Incorporate the large eggs one at a time, followed by the vanilla extract.
- Gradually add the dry mixture and whole milk to the butter mixture in three alternating parts.
- Divide the batter into two bowls; stir blackberry puree into one bowl. Layer spoonfuls of each batter in the lined cups and swirl gently.
- Bake the cupcakes for 18–20 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool in the tin for about 5 minutes before transferring to a wire rack.
Frosting Preparation
- Beat the softened unsalted butter until creamy, then gradually add powdered sugar while alternating with heavy cream.
- Separate the frosting into two bowls, mixing vanilla into one and blackberry puree into the other. Pipe onto the cooled cupcakes.
Notes
Optional: Garnish with fresh blackberries on top for a delightful finishing touch. Store frosted cupcakes in an airtight container in the fridge for up to 3 days.