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!
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.
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 1/3 cup frosting.