Berries and Cream Cupcakes are a delightful and surprisingly simple treat that brings a burst of fresh, fruity flavor to any occasion. This recipe offers a perfect balance of light, fluffy cake and a luscious, creamy topping, making it an ideal homemade dessert for birthdays, gatherings, or just a special weekend indulgence.
Key Ingredients for Berries and Cream Cupcakes:
For the Cupcakes:
- 1 ½ cups all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk, at room temperature
- ½ cup fresh mixed berries (strawberries, blueberries, raspberries), finely chopped
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- ¼ cup pureed fresh berries (for color and flavor)
- 1 teaspoon vanilla extract
- Optional: Fresh berries and mint leaves for garnish
How to Make Berries and Cream Cupcakes:
Get ready for a truly easy and incredibly satisfying baking experience with these Berries and Cream Cupcakes! In under an hour of active preparation, you’ll create moist, tender cupcakes infused with the natural sweetness of fresh berries, crowned with a dreamy, rich cream cheese frosting. The simple steps and delightful flavor profile make this a go-to recipe for any dessert lover.
Step-by-Step Instructions
Prepare the Cupcake Batter:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Incorporate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
- Fold in Berries: Gently fold in the finely chopped fresh mixed berries into the batter.
- Fill Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are fully cooled before frosting.
Prepare the Cream Cheese Frosting:
- Beat Cream Cheese and Butter: In a large bowl, using an electric mixer, beat the softened cream cheese and softened butter until smooth and creamy.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, about a cup at a time, beating well after each addition until incorporated. Scrape down the sides of the bowl as needed.
- Add Berry Puree and Vanilla: Stir in the pureed fresh berries and vanilla extract until the frosting is smooth and has a beautiful pink hue. Add more berry puree if a more intense color or flavor is desired.
- Frost Cupcakes: Once the cupcakes are completely cool, frost them generously using a piping bag or an offset spatula.
- Decorate: Garnish with fresh berries and mint leaves, if desired.
Why You’ll Love This Berries and Cream Cupcakes:
You’ll adore these Berries and Cream Cupcakes for their incredible burst of fruity freshness and their wonderfully light, fluffy texture that melts in your mouth. Unlike a simple vanilla cupcake, the inclusion of real berries in the batter adds a delightful tang and moistness, while the tangy cream cheese frosting elevates them to a truly decadent, yet easy, dessert experience. Making these at home saves you money compared to bakery prices and allows you to customize the berry flavors perfectly.
The luscious cream cheese frosting, swirled with vibrant berry puree, is the perfect sweet counterpoint to the delicate cake. Imagine the joyous smiles when you present these homemade gems at your next gathering, proving that professional-looking desserts are achievable for everyone. Don’t wait for a special occasion; whip up a batch of these Berries and Cream Cupcakes today and taste the homemade magic!
Storing and Reheating Tips:
To keep your delicious Berries and Cream Cupcakes fresh:
- Refrigeration: Store frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. The chilling helps the cream cheese frosting maintain its shape and freshness.
- Unfrosted Cupcakes: If you haven’t frosted them yet, unfrosted cupcakes can be stored in an airtight container at room temperature for 2-3 days, or frozen for up to 2 months.
- Freezing Frosted Cupcakes: While possible, freezing frosted cupcakes can sometimes affect the texture of the frosting. If freezing, place them in a single layer on a baking sheet until firm, then transfer them to an airtight container or freezer bag. Thaw overnight in the refrigerator.
- Reheating Chocolate Cupcakes (if applicable): These specific Berries and Cream Cupcakes are best served at room temperature or slightly chilled. There is no need to reheat them, as the delicate cake and creamy frosting are ideal at cooler temperatures.
Final Thoughts:
These Berries and Cream Cupcakes are a true testament to how simple ingredients can create something truly special. We encourage you to gather your ingredients and experience the joy of baking this delightful treat yourself – your taste buds will thank you!
Berries and Cream Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt. Set aside.1.5 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon baking soda, 0.25 teaspoon salt
- In a large bowl, using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.0.5 cup unsalted butter, 1 cup granulated sugar
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.1.5 cups all-purpose flour, 0.5 cup buttermilk
- Gently fold in the finely chopped fresh mixed berries into the batter.0.5 cup fresh mixed berries
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are fully cooled before frosting.
- In a large bowl, using an electric mixer, beat the softened cream cheese and softened butter until smooth and creamy.8 ounces cream cheese, 0.5 cup unsalted butter
- Gradually add the sifted powdered sugar, about a cup at a time, beating well after each addition until incorporated. Scrape down the sides of the bowl as needed.3 cups powdered sugar
- Stir in the pureed fresh berries and vanilla extract until the frosting is smooth and has a beautiful pink hue. Add more berry puree if a more intense color or flavor is desired.0.25 cup pureed fresh berries, 1 teaspoon vanilla extract
- Once the cupcakes are completely cool, frost them generously using a piping bag or an offset spatula.
- Garnish with fresh berries and mint leaves, if desired.Optional Fresh berries and mint leaves