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+ servings

Vanilla Cupcakes with Berry Swirl Frosting

Delicate vanilla cupcakes topped with buttercream frosting swirled with berry preserves are lovely and delicious!
Delicate vanilla cupcakes topped with buttercream frosting swirled with berry preserves are lovely and delicious!
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5 from 2 votes

Ingredients

Vanilla cupcakes:

  • 3 large eggs
  • 2 large egg yolks
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk, divided (250 ml)
  • 2 cups all-purpose flour (240 grams)
  • 1 1/2 cup granulated sugar (300 grams)
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, cubed and softened to room temperature (226 grams)

Berry Swirl Buttercream Frosting:

  • 4 cups powdered sugar, sifted (455 grams)
  • 1 cup unsalted butter, softened to room temperature (226 grams)
  • 2 teaspoons vanilla extract
  • 1/4 cup heavy whipping cream (60 ml)
  • 1/2 cup berry preserves such as blueberry, strawberry and/or raspberry

Instructions

To make the cupcakes:

  • Preheat oven to 350°F. Line a regular cupcake pan with paper liners or grease with nonstick baking spray.
  • In a bowl, combine eggs, egg yolks, and 1/2 cup of buttermilk. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl if mixing with hand-held mixer, add flour, sugar, baking soda, baking powder, salt, cubed butter and remaining 1 cup buttermilk.
  • Beat on low speed until moistened, then increase speed to high and beat until light and creamy, about 3-4 minutes, scraping down the bowl once or twice.
  • Add egg mixture in 2 additions, mixing after each.
  • Fill cupcake liners no more than 2/3 full. Bake until tops of cupcakes are barely golden and bounce back when gently pressed, 16-18 minutes.
  • Let cool in pan for a few minutes, than remove to a wire rack to cool completely.

To make frosting:

  • In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl if mixing with hand-held mixer, add powdered sugar, butter, vanilla and cream. Mix on low until moistened, then increase to high and beat until pale and fluffy, about 5 minutes, scraping down the bowl once or twice.
  • Brush sides of a piping bag with berry preserves, making anywhere from 2-4 stripes of preserves.
  • Carefully add frosting to piping bag.
  • Pipe swirled frosting onto cooled cupcakes.
  • Cupcakes will keep for a few days at room temperature, but they will hold up better chilled in the fridge.

Nutrition

Serving: 1cupcake, Calories: 350kcal, Carbohydrates: 46g, Protein: 3g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 82mg, Sodium: 108mg, Potassium: 58mg, Fiber: 1g, Sugar: 36g, Vitamin A: 575IU, Vitamin C: 0.7mg, Calcium: 31mg, Iron: 0.7mg
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