Vanilla Cupcakes with Blackberry Curd and Marshmallow Buttercream

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Vanilla isn’t plain, it’s the cream-dream canvas for these Vanilla Cupcakes with Blackberry Curd topped with Marshmallow Buttercream. One bite will rewrite your dessert dictionary!

These vanilla cupcakes pair a sweet base filled with a swirl of blackberry curd and topped with a fluffy marshmallow buttercream. The perfect treat for fans of flavor variety. #CupcakeCreations #BlackberryDelight #MarshmallowMadness #DessertLoversUnite #BakedWithLove

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When blackberries were announced for this challenge…I KNEW KNEW KNEW what I was going to make.  I have been DYING to make blackberry curd for the longest time, but just never could justify it.  I mean, blackberries aren’t cheap.  That is unless you buy some frozen ones!  DUH!

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Why didn’t I think of that before?  And they’re Great Value, too!  *facepalm*  Sometimes I TRULY am blond.  Just sayin…

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My first attempt at this I TOTALLY botched.  I didn’t do any research and just did what I THOUGHT curd was.  *snort*  That’s still sitting in my fridge.  I’m trying to figure out what to do with UBER sweet blackberry pudding.  Yup.  I said blackberry pudding.  Cause that’s what I made.  LOL

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Happy accidents are fun!

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ANYWAY

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What to do with curd?  Scones?  Cliche.  Shortcake?  Nah.  CUPCAKES!  YES!  Fill this luscious blackberry goodness in a cupcake then…um…then…top it with…um…

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MARSHMALLOW BUTTERCREAM!  WHAAAAAAAAAA?

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Yup.  I said it. Marshmallow buttercream!

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So, I’m not going to torture you ANY longer and allow you to delve into this labor intensive, but OH SO WORTH IT recipe!

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Let’s make Vanilla Cupcakes with Blackberry Curd

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These vanilla cupcakes pair a sweet base filled with a swirl of blackberry curd and topped with a fluffy marshmallow buttercream. The perfect treat for fans of flavor variety. #CupcakeCreations #BlackberryDelight #MarshmallowMadness #DessertLoversUnite #BakedWithLove

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Combine blackberries and sugar in a small saucepan over medium heat.  Bring to a boil and simmer, stirring occasionally, until the berries have burst and the sugar is dissolved.

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These vanilla cupcakes pair a sweet base filled with a swirl of blackberry curd and topped with a fluffy marshmallow buttercream. The perfect treat for fans of flavor variety. #CupcakeCreations #BlackberryDelight #MarshmallowMadness #DessertLoversUnite #BakedWithLove

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Strain through a fine mesh strainer to move the seeds and the pulp; pressing to release all the juices.  Return to the saucepan.  Combine the cornstarch with the egg yolks in a small bowl until it forms a thick paste.  Add 1/8 cup of the blackberry juice to the egg yolk mixture and stir constantly until a slurry is formed.  Bring the blackberry juice back to a simmer and slowly add the egg mixture stirring constantly until combined.  Continue to simmer until thickened.  Remove from heat and strain again. 

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These vanilla cupcakes pair a sweet base filled with a swirl of blackberry curd and topped with a fluffy marshmallow buttercream. The perfect treat for fans of flavor variety. #CupcakeCreations #BlackberryDelight #MarshmallowMadness #DessertLoversUnite #BakedWithLove

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Place in a bowl and put plastic wrap on top of the curd and chill overnight.

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These vanilla cupcakes pair a sweet base filled with a swirl of blackberry curd and topped with a fluffy marshmallow buttercream. The perfect treat for fans of flavor variety. #CupcakeCreations #BlackberryDelight #MarshmallowMadness #DessertLoversUnite #BakedWithLove

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Preheat oven to 350.  Combine flours, baking powder, baking soda, and salt in a large mixing bowl.  Set aside.  Combine sugar, yogurt, milk, vanilla extract, egg substitute, and vinegar in small mixing bowl until combined.  Set aside.  Whip the egg whites until stiff peaks form. 

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These vanilla cupcakes pair a sweet base filled with a swirl of blackberry curd and topped with a fluffy marshmallow buttercream. The perfect treat for fans of flavor variety. #CupcakeCreations #BlackberryDelight #MarshmallowMadness #DessertLoversUnite #BakedWithLove

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Add the yogurt mixture to the flour mixture stirring until just combined.  

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These vanilla cupcakes pair a sweet base filled with a swirl of blackberry curd and topped with a fluffy marshmallow buttercream. The perfect treat for fans of flavor variety. #CupcakeCreations #BlackberryDelight #MarshmallowMadness #DessertLoversUnite #BakedWithLove

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Add one third of the egg whites to the batter and stir until combined. Fold remaining egg whites into the batter.  Add one third of the egg whites to the batter and stir until combined. Fold remaining egg whites into the batter.

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These vanilla cupcakes pair a sweet base filled with a swirl of blackberry curd and topped with a fluffy marshmallow buttercream. The perfect treat for fans of flavor variety. #CupcakeCreations #BlackberryDelight #MarshmallowMadness #DessertLoversUnite #BakedWithLove

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Combine butter and marshmallow fluff until whipped. Slowly add powdered sugar until incorporated. Finally, add the vanilla extract and milk and whip until light and airy. Pour into a piping bag fitted with a star shaped tip.  Use a corer or a paring knife, to remove some of the center of the cupcake, reserving the tops.  Pour the blackberry curd into a small piping bag fitted with a round tip and pipe into the center of the cupcake. Place the reserved top back onto the cupcake and pipe the buttercream on top.

Vanilla Cupcakes with Blackberry Curd
Yield: 12

Vanilla Cupcakes with Blackberry Curd

Cook Time: 30 minutes
Total Time: 30 minutes

These vanilla cupcakes pair a sweet base filled with a swirl of blackberry curd and topped with a fluffy marshmallow buttercream. The perfect treat for fans of flavor variety.

No Ratings

Ingredients

For Blackberry Curd:

  • 12 ounces frozen blackberries, thawed
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 2 whole egg yolks, lightly beaten

For Cupcakes:

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup fat free yogurt
  • 1/2 cup skim milk
  • 1 teaspoon vanilla extract
  • 1/4 cup egg substitute
  • 1 teaspoon vinegar
  • 2 large egg whites

For Buttercream:

  • 1/4 cup butter, softened
  • 7 ounces marshmallow fluff
  • 1 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon fat free milk

Instructions

For the blackberry curd:

  1. Combine blackberries and sugar in a small saucepan over medium heat. Bring to a boil and simmer, stirring occasionally, until the berries have burst and the sugar is dissolved.
  2. Strain through a fine mesh strainer to move the seeds and the pulp; pressing to release all the juices. Return to the saucepan.
  3. Combine the cornstarch with the egg yolks in a small bowl until it forms a thick paste. Add 1/8 cup of the blackberry juice to the egg yolk mixture and stir constantly until a slurry is formed.
  4. Bring the blackberry juice back to a simmer and slowly add the egg mixture stirring constantly until combined. Continue to simmer until thickened.
  5. Remove from heat and strain again.
  6. Place in a bowl and put plastic wrap on top of the curd and chill overnight.

For the cupcakes:

  1. Preheat oven to 350.
  2. Combine flours, baking powder, baking soda, and salt in a large mixing bowl. Set aside.
    Combine sugar, yogurt, milk, vanilla extract, egg substitute, and vinegar in small mixing bowl until combined. Set aside.
  3. Whip the egg whites until stiff peaks form.
  4. Add the yogurt mixture to the flour mixture stirring until just combined.
  5. Add one third of the egg whites to the batter and stir until combined. Fold remaining egg whites into the batter.
  6. Fill a muffin tin with 12 cupcake liners sprayed with cooking spray. Fill 2/3 full and bake at 350 for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow to cool in pan 5 minutes then remove to a wire rack to cool completely.

For the buttercream:

  1. Combine butter and marshmallow fluff until whipped. Slowly add powdered sugar until incorporated. Finally, add the vanilla extract and milk and whip until light and airy. Pour into a piping bag fitted with a star shaped tip.

To Assemble:

  1. Use a corer or a paring knife, to remove some of the center of the cupcake, reserving the tops.
  2. Pour the blackberry curd into a small piping bag fitted with a round tip and pipe into the center of the cupcake. Place the reserved top back onto the cupcake and pipe the buttercream on top.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 425Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 61mgSodium 314mgCarbohydrates 85gFiber 4gSugar 54gProtein 8g

Did you make this recipe?

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© Chris
Category: Dessert

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28 Comments

  5. Oh my, that sounds delicious! I need to go pick more blackberries! Thank you for sharing at the HomeAcre Hop; I hope you'll join us again this Thursday.
    ~Kathi @ oakhillhomestead.com

    Reply

  6. I'm drooling, these really do sounds amazing! Pinning to my Cupcakes & Muffins board! Found on Ladies Only Blog Share 🙂

    We'd love to have you link up at our SUPER SUNDAY Link Party, our readers will be drooling too!

    Lori
    Who Needs A Cape? (Not Your Average Super Moms!)

    Reply

  17. Hi Christie!
    I'm stopping by from Pin it Tuesday, today – these look soo yummy! You hit the nail on the head, girl – totally #droolworthy!
    I've never made any kind of curd before, but you made it look pretty simple… I think I'll be giving these a try. Pinning to my cupcake board 🙂
    Happy Tuesday!
    Ang, Juggling Act Mama

    Reply

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