Get ready to tantalize your taste buds with the most irresistible dessert that will make your friends and family beg for more! These Vanilla Cupcakes with Berry Swirl Frosting are not just a treat – they're a culinary masterpiece that combines the classic comfort of vanilla with a stunning, Instagram-worthy berry swirl that screams gourmet elegance. Whether you're a baking novice or a seasoned pro, this recipe promises to transform your kitchen into a bakery-worthy wonderland in just 35 minutes!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1 cup butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk. Mix until just combined, being careful not to overmix.
- Gently fold in 1/2 cup of mixed berries, reserving the remaining berries for frosting decoration.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, blend softened butter in a large bowl until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth and fluffy.
- Puree the remaining mixed berries and strain to remove seeds. Swirl the berry puree into the frosting for a marbled effect.
- Once cupcakes are completely cool, pipe or spread the berry-swirled frosting on top of each cupcake.
- Garnish with fresh berries and serve at room temperature.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to tough, dense cupcakes.
- Use Fresh Berries: The quality of your berries will directly impact the flavor of your frosting, so choose ripe, sweet berries.
- Straining is Key: When making the berry puree, straining removes seeds for a silky-smooth frosting.
- Piping Technique: For a professional look, use a piping bag with a star tip to create beautiful frosting swirls.
- Cooling is Crucial: Allow cupcakes to cool completely before frosting to prevent melting and maintain perfect decoration.
- Storage Tip: These cupcakes are best enjoyed within 2 days and can be stored in an airtight container at room temperature.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 4g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 90mg
