Blueberry Buttercream Marble Cupcakes
Blueberry Buttercream Marble Cupcakes are vanilla and chocolate cupcakes with blueberry syrup swirls. The blueberry buttercream icing recipe with marshmallow fluff is made with a delectable blueberry syrup! These amazing cup cakes are guaranteed to impress. The recipe for vanilla and chocolate cupcakes with blueberry syrup and buttercream/marshmallow fluff icing is actually 5 recipes put together to produce this truly tasty dessert!
how these blueberry buttercream marble cupcakes came to be...
My youngest daughter Esther actually designed this cup cake recipe and thought of the blueberry buttercream frosting recipe and syrup additions for Father's Day. (My husband loves anything blueberry, such as the Blueberry Cheesecake with Gingersnap Crust that my oldest daughter designed.) Esther had previously made marble cupcakes with strawberry buttercream which are also fabulous!
At first I was a little skeptical of blueberry with chocolate. I can see blueberries being great with vanilla, but chocolate? I always think chocolate/strawberry, chocolate/banana, chocolate/orange, but not chocolate/blueberries...
My daughter said, "Chocolate covered blueberries are good, so this will be too!"
So, since this was Esther's Father's Day cupcake idea, I thought, "why not?"
Guess What?? Blueberries DO go very well with chocolate! The vanilla cupcake part tames the chocolate cupcake flavor so it doesn't overpower the taste of the blueberry buttercream.
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For this recipe, we do make separate cake batters for the cupcakes. The vanilla cupcake recipe has sour cream, milk, whipped butter, and fluffy egg whites for an incredibly sweet, fluffy, and tasty cupcake. The chocolate cup cake recipe uses buttermilk, brown sugar, and lots of cocoa for a super moist, chocolatey cupcake.
Really, this recipe could be made with just vanilla or just chocolate cupcakes with the blueberry buttercream icing. BUT, this marbling of the two cup cake flavors, drizzling blueberry syrup into the vanilla part and topping with decadent blueberry buttercream with marshmallow fluff, is so scrumptious!
totally worth the effort!
This recipe for Blueberry Buttercream Marble Cupcakes does sound a bit complicated. Making both vanilla cupcake batter and chocolate cupcake batter is necessary. If you just add cocoa to the vanilla cupcakes it will produce a dry cake texture. This is why we use 2 separate cupcake recipes and combine them into one amazing marbled cup cake! The blueberry syrup is quick to make and so decadent, plus you use it in both the vanilla cupcakes plus in the buttercream frosting! Adding marshmallow fluff to the buttercream is the secret ingredient to the best buttercream ever! You can buy marshmallow fluff or make your own, which my daughter did. We learned this tasty addition to buttercream cupcake frosting from the amazing caterers for our daughter's wedding.
Ingredients for Blueberry Buttercream Marble Cupcakes
Blueberry Syrup
- Blueberries, sugar, water, vanilla, and cornstarch.
Vanilla cupcake Batter
- Cake flour, this really does make for fluffier cupcakes, but in a pinch, they do taste just as delicious with all purpose flour.
- Baking powder and baking soda, we do use both for this recipe.
- Salted butter, this way you don't need any added salt. (Plus, salted butter is what I always have on hand.)
- Granulated sugar
- Egg whites, which will be beaten, causing the cupcakes to have a lighter, airier, texture.
- Vanilla extract, of course, since this is vanilla batter...
- Sour cream, this is added fat, plus will help the baking powder and baking soda rise more. Sour cream produces super moist cup cakes.
- Milk
Chocolate cupcake Batter
- All purpose flour, no need for cake flour since the chocolate cupcake is a denser cake then the vanilla.
- Cocoa powder to make these so chocolatey.
- Baking powder, baking soda, and salt.
- Eggs
- Granulated and Brown Sugars, the blend of sugars keeps this batter moist, as a chocolate cupcake can tend to be drier.
- Vegetable oil, also helps with moisture for these cupcakes.
- Vanilla extract.
- Buttermilk, store bought or homemade.
Blueberry Buttercream Icing
- Butter, again, I always use salted but you could use unsalted and add a pinch of salt.
- Icing sugar
- Blueberry syrup, use the blueberry syrup you made earlier.
- Marshmallow fluff, a jar of store bought, or homemade.
How to Make Blueberry Buttercream Marble Cupcakes
Blueberry Syrup
1.Place the blueberries, (fresh or frozen) and sugar into a small saucepan. Add 1/3 cup of water and stir.
2. Mix the cornstarch into the blueberry mixture and stir. Heat over medium high heat until it boils, stirring often. Reduce heat to medium and stir until thickened.
3. Remove from heat and cool while preparing both the chocolate and vanilla cupcake batters. Once the mixture has cooled, blend with an immersion blender until desired consistency.
Vanilla Cup Cake batter
1.In a small bowl, whisk the flour, baking powder, and baking soda together and set aside.
2. In a separate medium sized bowl, cream the butter and sugar until light and fluffy. Add the egg whites, vanilla extract, sour cream, and milk and blend until combined.
3. Add the dry ingredients and stir, just until incorporated. The batter will be a little thick. Set aside until the chocolate cupcake batter is made.
Chocolate Cup Cake Batter
1.In a small bowl, (you can use the one from making the vanilla batter) whisk together the flour, cocoa powder, baking powder, and baking soda. Set aside.
2. In a medium sized bowl, beat the eggs, granulated sugar, brown sugar, oil, and vanilla extract until well combined.
3. Pour half of the wet ingredients into the dry and stir until combined.
4. Add the buttermilk and remaining wet ingredients and stir gently until just combined.
For the Cupcakes
1.Line muffin tins with cupcake liners. This recipe will make 30 cup cakes. Place one large spoonful of vanilla cup cake batter in each cupcake liner.
2. Drizzle about a tablespoon of blueberry syrup onto the vanilla batter.
3. Swirl the blueberry syrup through the batter.
4. Top with a large spoonful of chocolate batter. This should now fill the cup cake liner about 3/4 full.
5. Bake at 350°F for 15-20 minutes, until a toothpick inserted in the center comes out clean. Allow to completely cool before frosting.
For the Blueberry Buttercream Frosting
1.Cream together the butter and 1/2 cup of icing sugar at a time.
2. After each cup of sugar has been added, add 1 Tbsp. of blueberry syrup. Add vanilla and beat on high for about 1 minute.
3. Add the marshmallow fluff.
4. Beat until the buttercream has reached a consistency where it will hold its shape. You may need more icing sugar if it is too soft. Use immediately.
Why you will love these Blueberry Buttercream Marble Cupcakes
Very fancy and impressive.
Unique and delicious flavor combination.
Makes a large batch so you can have dessert in the freezer for future enjoyment.
The icing is the most beautiful shade of purple!
Secret ingredient for the best buttercream is...â¦..Marshmallow Fluff!
For items to help you with this recipe, visit my amazon shop!
Other Cake-Like Recipes to Try
These cup cakes are guaranteed to impress. The recipe for vanilla and chocolate cupcakes with blueberry syrup and buttercream/marshmallow fluff icing is actually 5 recipes put together to produce this truly tasty dessert! Vanilla and chocolate cupcakes with blueberry syrup swirls. The blueberry buttercream with marshmallow fluff is made with a delectable blueberry syrup!Â
- 2 cup blueberries (frozen or fresh)
- 1/3 cup water
- 1 tsp vanilla
- 1 tbsp cornstarch
- 1 and 3/4 cup cake flour
- 1 tsp baking soda
- 1/4 tsp baking soda
- 1/2 cup butter (salted)
- 1 cup granulated sugar
- 3 egg whites (large)
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 3/4 cup all purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/3 cup canola oil
- 2 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup butter (salted)
- 3 1/2-4 cup icing sugar
- 4 tbsp blueberry syrup
- 1 tbsp vanilla extract
- 1 jar marshmallow fluff
Place the blueberries and sugar into a small saucepan. Add 1/3 cup water and stir.
Heat mixture over medium high heat until it boils. Reduce heat to medium.
Stir cornstarch with 2 Tbsp water. Pour the cornstarch mixture into the pan, stirring continuously. Continue to stir until thickened. Remove from heat and cool while preparing both batters.
Once the mixture has cooled, blend with an immersion blender until desired consistency.
In a small bowl, whisk the flour, baking powder, and baking soda together and set aside.
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Cream the butter and sugar until light and fluffy. Add the egg whites, vanilla extract, sour cream, and milk and blend until combined.
Add the dry ingredients and mix just until incorporated. the batter will be a little thick.
Set the vanilla batter aside until the chocolate batter is made.
In a small bowl, (you can use the same one you used for the dry ingredients in the vanilla batter recipe) whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a medium sized bowl, beat the eggs, both sugars, oil, and vanilla until well combined.
Pour half of the wet ingredients into the dry and stir until well combined.
Add the buttermilk and remaining wet ingredients and stir gently until just combined. This batter will be runny.
Line muffin tins with cupcake liners. If you don't have 3 muffin tins, just do a dozen at a time with one tray. Â
Place one large spoonful of vanilla batter in each cupcake liner.
Drizzle about a tablespoon of blueberry syrup onto the vanilla batter.
Swirl the blueberry syrup through the batter.
Top with a large spoonful of chocolate batter. This should fill the cupcake liner about 3/4 full.
Bake at 350°F for 15-20 minutes, until a toothpick inserted in the center comes out clean.
Allow to cool completely before frosting.
Cream together the butter and 1/2 cup of icing sugar at a time.
After each cup of sugar has been added, add 1 Tbsp of blueberry syrup.
Add vanilla and beat on high for about 1 minute.
Add marshmallow fluff and stir in.
Mix until the buttercream has reached a consistency where it will hold its shape. You may need to add more icing sugar until it is the right consistency.
Use immediately!
Servings 30
- Amount Per Serving
- Calories 260kcal
- Calories from Fat 114kcal
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 6.6g33%
- Trans Fat 0.4g
- Cholesterol 38mg13%
- Sodium 117mg5%
- Potassium 57mg2%
- Total Carbohydrate 35g12%
- Sugars 28g
- Vitamin A 14 IU
- Riboflavin 10 mg
- Selenium 10.97 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- If you don't have buttermilk you can make your own by placing 1 tsp vinegar in the measuring cup, then adding milk until it reaches the 1/2 cup mark. Stir it around and let it sit for 5 minutes.
- To make ahead, these cupcakes can be made a day ahead and stored, covered, on the counter, then iced right before serving.
- Or, these cupcakes can be fully made ahead and frozen for up to 4 months.
- Cake flour does produce a lighter texture in the vanilla cupcakes.
- If you have extra blueberry syrup left over, it can be used on pancakes, ice cream, waffles, etc.
