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Vanilla Bean and Blackberry Cupcakes

Decadent Vanilla Bean and Blackberry Cupcakes to Delight You

Enjoy these delightful Vanilla Bean and Blackberry Cupcakes, a perfect blend of rich flavors and stunning presentation.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cups All-Purpose Flour or substitute with cake flour
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cups Unsalted Butter softened
  • 1 cups Granulated Sugar
  • 2 large Eggs room temperature
  • 2 pcs Vanilla Beans or use vanilla extract
  • 1 cups Whole Milk or almond/oat milk for dairy-free
  • 1/2 cups Blackberry Puree strained for smoothness
For the Frosting
  • 3 cups Powdered Sugar
  • 1/2 cups Unsalted Butter softened
  • 1/4 cups Heavy Cream or Milk non-dairy if desired

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk
  • toothpick

Method
 

How to Make Vanilla Bean and Blackberry Cupcakes
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large mixing bowl, beat the butter and sugar together until light and fluffy (3-4 minutes).
  4. Add the eggs one at a time, mixing well after each. Stir in vanilla beans or extract.
  5. Gradually add the dry mixture and milk, mixing until combined. Avoid overmixing.
  6. Blend blackberries into a puree; strain if desired.
  7. Divide the batter into two bowls, fold blackberry puree into one.
  8. Spoon alternating batters into liners, use a toothpick to create marbled effect.
  9. Bake for 18-20 minutes or until a toothpick comes out clean.
  10. Cool in the tin for 5 minutes before transferring to a wire rack.
  11. Beat softened butter, gradually add powdered sugar and cream/milk until desired consistency.
  12. Divide frosting, mix vanilla into one and blackberry into another for two-toned frosting.
  13. Pipe frosting onto cooled cupcakes, garnish if desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store frosted cupcakes in an airtight container for up to 3 days. Unfrosted cupcakes can be stored at room temperature for 2 days.

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