Blackberry Vanilla Swirl Cupcakes – vanilla cupcakes swirled with blackberry and porter compote, topped with decadent blackberry swirl frosting!
Hi. In case we haven’t officially met yet, I’m CR. I write at chuckandwelly.com when I’m not working or being a mama or finding ways to avoid housework. I like lots of things: not cleaning my house, babies, coffee. I really like cupcakes and beer but even more than that, I really, really like beer cupcakes.
Thus, beer finds its way into nearly all of my baked goods. Sorry, not sorry. I’d baked with this vanilla porter from Double Barley Brewing before (it’s one of my very favorite beers) but wanted to try something different than the usual chocolate/caramel/vanilla situation people usually go for. The baking gods smiled and I ended up with a whole bunch of blackberries that were about to go bad at the same time. It’s a match made in beer and cupcake heaven. (Or just heaven, as I like to call it).
If you’re not a beer person, that’s okay – it all bakes out or you can substitute fruit juice for the beer and they will still be just as yummy, I promise.
Blackberry Vanilla Swirl Cupcakes
- 1 1/2 C blackberries
- 1/3 C sugar
- 1/3 C vanilla porter
- 1/3 C milk
- 2 Tbsp white vinegar
- 1/3 C butter room temperature
- 1 C pure cane sugar
- 2 eggs
- 2 tsp vanilla
- 1 1/3 C flour
- 1 1/4 tsp baking powder
In a small saucepan, whisk together blackberries, sugar, and beer over medium heat. Allow to cook until berries have broken down.
Strain mixture to remove seeds and set aside.
Preheat oven to 350
In a small bowl, whisk together milk and vinegar. Set aside to sour.
Beat butter and sugar together until light and fluffy.
Add in eggs and vanilla, mixing well after each.
Sift in flour, baking powder, and salt, alternating with the milk and beer, stirring gently until all incorporated. (Add a little dry stuff, then a little wet stuff, etc)
Scoop into lined cupcake tin.
Top batter with a spoonful of blackberry compote and use a toothpick or knife to swirl the batter together.
Bake at 350 for 15-17 minutes or until toothpick inserted in the center comes out clean.
Allow to cool for a few minutes in the pan before transferring to a wire rack.
- 1/2 C butter, room temperature
- 4 oz cream cheese, room temperature
- 3 C powdered sugar, sifted
- 8 oz white chocolate, chopped.
- whole milk, as needed
- leftover blackberry compote (from above recipe)
- Melt white chocolate and set aside to cool but not harden.
- Whip together butter and cream cheese until fluffy.
- Sift in powdered sugar, beating well.
- Stir in white chocolate and beat until creamy and well-combined.
- Fill a piping bag with frosting, adding dollops of blackberry compote as you fill (this gives it the swirl)
- Pipe onto cooled cupcakes. Enjoy!
These cupcakes look absolutely incredible!
Wow, these look absolutely delicious!! Will have to make these next weekend!
Sara H-B says
ARE. YOU. KIDDING. ME. These cupcakes look amazing – I feel like the fruit gives them the illusion of being light/perfect for summer and also they are just gorgeous. Great photos and simple enough recipe, I can’t wait to try them 🙂
These look amazing! Perfect summer cupcakes.