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Home » Recipes » Cakes & Cupcakes

Berries and Cream Cupcakes

Apr 23, 2021 · 16 Comments

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Collage of berries and cream cupcakes with a close up photo of one cupcake topped with 2 blueberries and strawberries on top, and a further away photo with 3 cupcakes topped the same way on bottom, and the words

Fresh juicy berries mixed into a soft vanilla cupcake topped with creamy whipped cream cheese frosting and more fresh berries to top off these Berries and Cream Cupcakes. Delicious and perfect for summer!

Cupcake topped with strawberry and blueberries on a blue concrete background with more cupcakes in the background

Berries and Cream Cupcakes

These pretty Berries and Cream Cupcakes remind me of sunshine and fresh, ripe, and juicy berries. It is truly a dreamy, creamy, fresh dessert!

They're made with a basic fluffy vanilla cupcakes recipes mixed with fresh strawberries and blueberries, folded right in to the batter.

This cupcake recipe is a little different than most because instead of creaming together butter and sugar, you'll actually be combining butter and flour. I find the cupcakes are even more fluffy this way.

If you've never used this technique, don't worry! I've included a video and specific instructions below. It's easier than you'd think! (And after you learn it, you'll be awesome at making pie crust too!)

The berry cupcakes are then topped with this super sweet and creamy cream cheese frosting. Then more berries are nestled in on top. 

They turned out so pretty. And the red, white, and blue can be festive for 4th of July or Memorial Day too.

While we wait for summer, we can enjoy a fresh, creamy, decadent treat!

Why Do You Use Cake Flour?

Cake flour is finer, lighter, softer, and contains less gluten than all-purpose flour. Because of this, it will create a finer, softer crumb in a cake.

Think about the chewiness of freshly baked bread or soft pretzel versus the light airiness in a great cake. That's because bread and pretzels are made with all-purpose and an excellent cake is made with cake flour.

Both flours have their place, but you definitely want that soft, delicate feel in your cake from cake flour.

What Kind of Berries Do You Use?

For these berries and cream cupcakes, I used fresh strawberries and blueberries. However, you can use fresh OR frozen. If you're using frozen, don't thaw!

You can also change the type of berries based on the season or sale prices. You can use all strawberries, all blueberries, or mix in some blackberries or raspberries. As long as it measures out to 1 cup, use any berries you want!

Overhead shot of cupcakes with white frosting topped with strawberries and blueberries on a blue concrete background

What Does "Cut In" Mean?

No, we're not going to dance. To cut in butter with flour means to combine the butter into the flour in such a way that little lumps of the raw butter remain whole within the flour mixture. In other words, you should have little pea-sized butter clumps in your flour mixture.

This process is a technique used in making pie crust and biscuits to make them flaky. However, I learned about this technique with cupcakes from a King Arthur Flour recipe, and fell in love with the results!

So to cut the butter in you can use one of four methods:

  1. Use a pastry blender. Also called a pastry cutter, and it kind of looks like it has fork tongs but it's more round. This is the method I prefer, and the one shown in the video! I also think it's the easiest.
  2. Use two butter knives. For a similar effect without having to buy a new gadget, use two butter knives to swipe and criss-cross each other to literally kind of cut the butter in.
  3. Use your fingers. This method is maybe the most finicky because you have to be careful to do it gently or you'll end up with more of a dough than a crumb-like mixture.
  4. Use a food processor. Pulse the mixture until you have a crumb like mixture.
Cupcake topped with strawberry and blueberries on a blue concrete background with more cupcakes in the background

More Summer Berry Recipes You'll Love:

  • Firecracker Cupcakes - more red, white, and blue fun! Kids LOVE these!
  • Berry Cheesecake Salad - more berries and cream, but in creamy, cool salad form!
  • Fresh Strawberry Cupcakes - made with fresh strawberries! We make these for birthday celebrations every year!
  • Lemon Cupcakes with Blackberry Frosting - classic fresh fruity flavors!
  • Berry Spritzer - cool and refreshing!
These Berries and Cream Cupcakes are made with a moist vanilla cupcake with strawberries and blueberries mixed in, filled with strawberry preserves, and topped with whipped cream cheese frosting and more fresh berries for a cupcake that is not only delicious, but perfect for summer! 

Berries and Cream Cupcakes

Fresh juicy berries mixed into a soft vanilla cupcake topped with creamy whipped cream cheese frosting and more fresh berries to top off these Berries and Cream Cupcakes. Delicious and perfect for summer!
5 from 10 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Berries and Cream Cupcakes, Berry Cupcakes, Blueberry cupcakes, Strawberry Cupcakes
Prep Time: 15 minutes
Cook Time: 16 minutes
2 hours 29 minutes
Total Time: 3 hours
Servings: 15 cupcakes
Calories: 351kcal
Author: Michelle

Ingredients

  • 1 ½ cups cake flour
  • 1 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter cold
  • 2 large eggs
  • ½ cup milk
  • 2 teaspoons vanilla extract
  • ½ cup coarsely chopped strawberries
  • ½ cup blueberries

For the frosting and decorating

  • ½ batch my favorite cream cheese frosting
  • Strawberries and blueberries for topping

Instructions

  • Preheat the oven to 375°F.
  • Grease and line a standard muffin pan. Set aside.
  • Combine the dry ingredients (first 4) in a large mixing bowl. Whisk to combine.
  • Add butter and cut in until crumbly. Set aside
  • In a separate mixing bowl, add eggs, milk, and vanilla. Whisk to combine.
  • Add wet ingredients to dry in two additions, stirring between each addition.
  • Gently fold in chopped strawberries and ½ cup blueberries.
  • Scoop batter evenly into each muffin cup. Each cup should be about ⅔ full.
  • Bake cupcakes for 16-18 minutes, until they're lightly browned and a toothpick inserted into the center of one of the middle cupcakes comes out clean.
  • Remove the cupcakes from the oven. After 5 minutes, remove from pan to finish cooling before for frosting.
  • Frost cupcakes with my favorite recipe for a pipeable cream cheese frosting.
  • Top with additional strawberries and blueberries.

Video

Notes

  • Don't have cake flour? Don't worry! Here's a super easy cake flour substitute that I use all the time! Cake flour (or the DIY version) produces a lighter, softer, and much fluffier cake.
  • Make sure that your eggs and milk are room temperature. Room temperature ingredients are smooth and evenly incorporated, which helps produce light, airy, evenly baked treats. Butter should still be cold because it's best for the cutting-in technique!
  • Should I use fresh or frozen berries? While I prefer fresh summer berries, I know that it's sometimes more convenient and cost-effective to use frozen berries. If you're using frozen berries, don't thaw them before baking. Thawing will make your cupcakes turn colors from the juices!
  • How long will these cupcakes last? These cupcakes can be stored in an airtight container and kept in the fridge for up to 3 days. I prefer to store them unfrosted until ready to use, and prepare and store the frosting separately. Then quickly beat the frosting to make it fluffy again and pipe when you need them.
  • Can I freeze these cupcakes? Yes, frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge before serving. Do not top with berries until thawed.
    I love topping these cupcakes with my favorite cream cheese frosting recipe for a rich berries-and-cream flavor. You can also sub vanilla buttercream, strawberry buttercream, or raspberry buttercream if you prefer!
  • I used a Wilton 1M tip to frost these cupcakes. For the pictures, I started piping in the middle like I was making a rose, then swirled around to cover the whole cupcake, going an extra time around the outer edge to make a bowl shape to hold the berries. In the video, I did a traditional cupcake swirl and just stuck the berries on top. So you can frost your cupcakes whichever way you like best!
 
Nutrition is for one (1) cupcake with about ⅓ cup frosting. 

Nutrition

Serving: 1cupcake | Calories: 351kcal | Carbohydrates: 52g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 116mg | Potassium: 97mg | Fiber: 1g | Sugar: 43g | Vitamin A: 425IU | Vitamin C: 3.3mg | Calcium: 45mg | Iron: 0.4mg
Did you make this recipe?I love seeing your creations. Snap a quick photo and mention @TheGraciousWife or tag #thegraciouswife on Instagram! Leave a STAR rating below!

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Reader Interactions

Comments

  1. Jana says

    May 26, 2019 at 5:24 pm

    Berries and cream is one of my favourite combinations. Can't wait for everything to be in season here in Canada.

    Reply
    • Michelle says

      May 26, 2019 at 11:25 pm

      I know! Berry season is the best! We live right next to a blueberry farm. Sooo good!

      Reply
  2. Sara Welch says

    May 26, 2019 at 6:03 pm

    Made these today for our little Memorial Day celebration at home, and they were a hit all around the party! Delicious!

    Reply
    • Michelle says

      May 26, 2019 at 11:26 pm

      Yay! Glad they turned out great! 🙂

      Reply
  3. Jamie says

    May 26, 2019 at 6:18 pm

    This would be perfect for a 4th of July picnic! I'm making these for the holiday!

    Reply
    • Michelle says

      May 26, 2019 at 11:26 pm

      Absolutely! Fresh, fun, and so yummy!

      Reply
  4. Sylvie says

    May 26, 2019 at 6:27 pm

    Berries and Cream recipes are always so delicious! I love how you added the berries directly into the batter, I can only imagine how moist and juicy these cupcakes must be!

    Reply
    • Michelle says

      May 26, 2019 at 11:27 pm

      The more berries, the better! 😉

      Reply
  5. Lyndsay says

    May 26, 2019 at 8:25 pm

    The cupcake is so soft and I love cream cheese frosting! I’m definitely going to be making these again this summer. Thanks for the tasty recipe!

    Reply
    • Michelle says

      May 26, 2019 at 11:27 pm

      You're welcome! Glad you liked it!

      Reply
  6. Agnieszka says

    April 23, 2021 at 1:27 pm

    This is such an easy and delicious recipe. Super simple and loved by everyone!

    Reply
  7. Kristina Tipps says

    April 23, 2021 at 3:45 pm

    These were so good so I'll be making them for Mother's Day brunch too!

    Reply
  8. Shadi Hasanzadenemati says

    April 23, 2021 at 5:53 pm

    I have everything I need for this dish, can’t wait to make it this weekend!

    Reply
  9. Ana F. says

    April 23, 2021 at 7:41 pm

    Made these with frozen berries and they turned out great! Such a delicious and easy recipe. Thank yoU!

    Reply
  10. Beth says

    April 24, 2021 at 12:01 pm

    These are addicting and so delicious! My family and I loved these cupcakes so much and perfect little dessert after dinner! I’ll definitely make these again!

    Reply
  11. Miyoung Schuler says

    June 23, 2021 at 12:43 pm

    I can't wait to make them! They look delicious! a little nervous about cutting in the cold butter rather than beating room temperature but I'm going to take a leap of faith and try it. Do you have a metric conversion for this recipe? I usually use a scale when I bake.

    Reply

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Hello! I'm Michelle!
I'm a comfort food lover and self-taught cook with five amazing kids and a firefighter husband, surviving mostly on coffee. I love to create easy and delicious family recipes, and share creative family tips I've learned along the way.
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