Description
Indulge in Irresistible blackberry swirl cupcakes a sweet delight that blends luscious flavor with light fluffy texture Perfect for any occasion
1 ¾ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup milk (or almond milk for a dairy-free option)
2 teaspoons baking powder
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup fresh blackberries, mashed (or frozen, thawed and drained)
2 tablespoons lemon juice
¼ cup powdered sugar (for frosting)
Step 1: Preheat the Oven – Start by preheating your oven to 350°F (175°C) and preparing a muffin tin with cupcake liners.
Step 2: Prepare the Batter – Cream together the softened butter and granulated sugar until light and fluffy, add eggs, vanilla extract, and milk.
Step 3: Combine Dry Ingredients – Whisk together the flour, baking powder, and salt. Gradually add to the wet mixture.
Step 4: Incorporate Blackberries – Fold in the mashed blackberries and lemon juice into the batter.
Step 5: Fill the Cupcake Liners – Fill each liner about two-thirds full with the batter.
Step 6: Bake – Bake for 15 to 20 minutes or until a toothpick comes out clean.
Step 7: Cool and Frost – Allow to cool before frosting with a mixture of powdered sugar and water.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 200 calories
- Sugar: 15 grams
- Fat: 8 grams
- Saturated Fat: 8 grams
- Carbohydrates: 30 grams
- Protein: 2 grams
