Vanilla Cupcakes with Berry Swirl Frosting are soft, fluffy cupcakes made from a classic vanilla cake batter, topped with a pretty and delicious frosting that has real berries swirled into it. The cupcake is sweet and simple, while the berry swirl adds a bright fruity flavor and beautiful color. It’s the kind of treat that looks fancy but is actually easy to make at home.
These cupcakes are perfect for birthdays, school parties, or anytime you want a sweet snack that tastes like summer. The berry swirl frosting makes them extra special because you get a burst of berry flavor in every bite. And the best part is that you can use fresh or frozen berries, so you can make them year-round.
You Should Try the Vanilla Cupcakes with Berry Swirl Frosting
You should try these cupcakes because they’re fun to make and even more fun to eat! The vanilla cupcakes are soft and buttery, and the berry swirl frosting makes them look like a bakery treat. Even kids can help with mixing, pouring batter, and decorating. It’s a great recipe to make together with family or friends.
Plus, the berry swirl frosting is a great way to add fruit to a dessert. It makes the cupcakes taste fresh and not too sweet. If you’ve ever wanted to make cupcakes that look beautiful but didn’t know where to start, this recipe is a great place to begin. The swirl effect is simple and makes the cupcakes look amazing with almost no effort.
Table of Contents
Table of Contents
Ingredients you’ll need for Vanilla Cupcakes with Berry Swirl Frosting
Here is everything you need to make Vanilla Cupcakes with Berry Swirl Frosting:
For the Vanilla Cupcakes:
- 1 ½ cups all purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup milk
- ½ cup sour cream or plain yogurt
For the Berry Swirl Frosting:
- 1 cup fresh or frozen berries strawberries, raspberries, blueberries, or mixed
- 2 cups powdered sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or heavy cream
- Pinch of salt
How to Make Vanilla Cupcakes with Berry Swirl Frosting
Step 1: Prepare the Cupcake Batter
Preheat the oven to 175°C (350°F). Line a muffin tin with cupcake liners. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the softened butter until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Now, alternately add the dry ingredients and milk, starting with the dry ingredients and ending with the milk. Mix just until combined. Avoid overmixing, or the cupcakes will become dense. Finally, gently fold in the sour cream or yogurt to make the batter more moist and fluffy.
Step 2: Bake the Cupcakes
Fill each cupcake liner three quarters full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. It’s important to let it cool completely before adding the frosting, otherwise it will melt.
Step 3: Make the Raspberry Swirl
In a small saucepan, heat the raspberries over medium heat until they begin to soften and become juicy. Stir frequently. Once soft, mash them with a fork or potato masher. Strain the raspberry mixture through a fine mesh sieve to remove the seeds and obtain a smooth sauce. Let the raspberry sauce cool completely.
Step 4: Make the Frosting
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating on low speed. Add the vanilla extract and salt. Add the milk or cream, one tablespoon at a time, until you achieve a smooth, creamy consistency. Now, add a few tablespoons of the raspberry sauce and gently fold it into the frosting. Don’t overmix we want to see beautiful pink or purple swirls!
Step 5: Decorate the Cupcakes
Put the frosting in a piping bag or use a spoon to pipe it onto the cupcakes. If you’d like to add a berry flavor, drizzle a small amount of berry sauce over each cupcake. Then garnish with fresh berries or sprinkles as desired. Serve and enjoy!
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Kitchen equipment you will need :
Before you start, make sure you have these kitchen tools ready:
- Muffin tin 12 cup
- Cupcake liners
- Mixing bowls 2
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Saucepan
- Small sieve or fine mesh strainer
- Piping bag and tip optional
- Cooling rack
Tips and Variation Ideas
Use frozen berries: If you don’t have fresh berries, frozen ones work great. Just thaw them first.
Don’t overmix: Overmixing the batter can make the cupcakes tough instead of soft.
Cool completely before frosting: Frosting melts quickly if the cupcakes are still warm.
Make the berry sauce ahead of time: You can make the berry swirl sauce the day before and store it in the fridge.
What can I serve with this Vanilla Cupcakes with Berry Swirl Frosting ?
We often enjoy these Vanilla Cupcakes with Berry Swirl Frosting with a variety of delicious drinks like coffee, and sometimes I like them with tea. I also serve them to my daughter with lemonade or fruit juice, and sometimes she likes them with milkshakes.
Commonly Asked Questions
Can I use frozen berries for the swirl ?
Yes! Just thaw them first and cook them down to make a smooth sauce.
Can I use jam instead of berry sauce ?
Yes, jam works, but it may be sweeter and thicker.
How long do these cupcakes last ?
They last up to 3 days in the fridge in an airtight container.
Can I freeze the cupcakes ?
Yes, freeze them without frosting for up to 2 months. Frost after thawing.
Vanilla Cupcakes with Berry Swirl Frosting
Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy12
servings20
minutes20
minutes320
kcal40
minutesSoft vanilla cupcakes topped with creamy berry swirl frosting, making a sweet and fruity treat that’s easy to bake at home.
Ingredients
1 ½ cups all purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
2 teaspoons vanilla extract
½ cup milk
½ cup sour cream or plain yogurt
1 cup fresh or frozen berries strawberries, raspberries, blueberries, or mixed
2 cups powdered sugar
1 cup unsalted butter, softened
1 teaspoon vanilla extract
2–3 tablespoons milk or heavy cream
Pinch of salt
Directions
- Preheat the oven to 175°C (350°F). Line a muffin tin with cupcake liners. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the softened butter until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Now, alternately add the dry ingredients and milk, starting with the dry ingredients and ending with the milk. Mix just until combined. Avoid overmixing, or the cupcakes will become dense. Finally, gently fold in the sour cream or yogurt to make the batter more moist and fluffy.
- Fill each cupcake liner three quarters full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. It's important to let it cool completely before adding the frosting, otherwise it will melt.
- In a small saucepan, heat the raspberries over medium heat until they begin to soften and become juicy. Stir frequently. Once soft, mash them with a fork or potato masher. Strain the raspberry mixture through a fine mesh sieve to remove the seeds and obtain a smooth sauce. Let the raspberry sauce cool completely.
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating on low speed. Add the vanilla extract and salt. Add the milk or cream, one tablespoon at a time, until you achieve a smooth, creamy consistency. Now, add a few tablespoons of the raspberry sauce and gently fold it into the frosting. Don't overmix we want to see beautiful pink or purple swirls!
- Put the frosting in a piping bag or use a spoon to pipe it onto the cupcakes. If you'd like to add a berry flavor, drizzle a small amount of berry sauce over each cupcake. Then garnish with fresh berries or sprinkles as desired. Serve and enjoy!
Notes
- Don’t overmix the batter overmixing makes cupcakes dense.
- Fill cupcake liners ¾ full so they rise nicely without spilling.
- Cool cupcakes completely before frosting to prevent melting.
- Add berry sauce slowly into frosting to keep the swirl effect
