Indulge your sweet tooth with these pretty-in-pink blackberry swirl cupcakes. Serve up a batch of these tasty treats at a Sandra Lee-inspired French spring fling.


Cook Time: 16 min     Yield: Makes 24 cupcakes


  • 1 box white cake mix
  • 1 1/4 cups milk
  • 1/3 cup canola oil
  • 3 egg whites
  • 1/3 cup, plus 2 tablespoons blackberry preserves, divided
  • Purple food coloring
  • 2 cans (12 ounces each) whipped vanilla frosting
  • 24 blackberries


  • 1

    Preheat oven to 350 degrees. Line muffin tin with paper cupcake liners.

  • 2

    In a large bowl, with a mixer on low speed, combine cake mix, milk, oil and egg whites; beat for 30 seconds. Beat on medium speed for 2 minutes more. Divide batter between two bowls. Stir in 1/3 cup blackberry preserves into one bowl and tint purple with food coloring.

  • 3

    Alternating between the two batters, drop spoonfuls into prepared cupcake liners until 2/3 full. Run a toothpick through each batter-filled cup to swirl colors together.

  • 4

    Bake for 16 to 20 minutes, or until a wooden pick inserted in centers comes out clean. Remove from muffin tin and cool on wire racks.

  • 5

    Place frosting in a bowl, stir in remaining 2 tablespoons preserves, and tint with food coloring until frosting is a pale lilac. Fill a pastry bag fitted with a star tip and pipe a large swirl on top of each cupcake. Set a blackberry on top.

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