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!
Prep Time 15 minutes
Cook Time 16 minutes
2 hours 29 minutes
Total Time 3 hours
Servings 15 cupcakes
- 1 1/2 cups cake flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter cold
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1/2 cup coarsely chopped strawberries
- 1/2 cup blueberries
For the frosting and decorating
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 1/2 cup blueberries.
Scoop batter evenly into each muffin cup. Each cup should be about 2/3 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.
Nutrition is for one (1) cupcake with about 1/3 cup frosting.
- 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!
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