Berries and Cream Cupcakes are delicious, moist, and fluffy cupcakes that are stuffed with summer berries. They’re topped with a sweet buttercream frosting that makes them perfect for any summer occasion!
Today I bring you my Berries and Cream Cupcakes!
These delectable cupcakes are moist, fluffy, and filled with three types of summer berries – red currants, raspberries, and blueberries. So, if you’re looking for a delicious treat to enjoy during the warmer months, look no further than these scrumptious cupcakes!
For the perfect summer cupcakes, top them off with a sweet buttercream frosting and garnish with even more berries!
These cupcakes are super moist, and loaded with a medley of fresh berries! So fresh, fruity, and fabulous!
Ingredients to Make Berries and Cream Cupcakes
- Cake Flour
- Baking Powder
- Salt
- Large Eggs
- Granulated Sugar
- Unsalted Butter
- Greek Yogurt
- Fresh Red Currants, Raspberries, and Blueberries
For the frosting:
- Powdered Sugar
- Unsalted Butter
- Milk
How to Make Berries and Cream Cupcakes
To make these cupcakes, start by whisking together the flour, baking powder, and salt. Set aside.
In a separate large bowl, whisk together the eggs and sugar until combined. Add the butter, and yogurt, and whisk until combined.
The key to getting a perfect cupcake is to not overmix the batter, so be sure to fold the berries in gently. You’ll have beautiful, fluffy cupcakes in no time!
Divide the batter evenly between a cupcakes pan lined with cupcake cases. Fill each case 2/3 full and bake for
15 – 20 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.
How to Make the Frosting
To make the frosting, beat the butter until it’s pale and creamy. Add half of the sugar, and beat until the mixture is smooth and combined.
Add the rest of the sugar, and beat until combined. Pour in the milk , and beat until the frosting is light and fluffy.
If it’s too thick, add more milk.
Transfer the buttercream frosting to a piping bag, and decorate cupcakes with cream .
Garnish with fresh berries.
THESE Berries and Cream Cupcakes
quick and easy to make
super light, fluffy, delicious, and moist
loaded with fresh, juicy summer berries
topped with a sweet buttercream frosting
How Long Will These Berries and Cream Cupcakes Last?
These cupcakes can be stored in an airtight container and kept in the refrigerator for up to three days.
Can I Freeze These Berries and Cream Cupcakes?
Yes, both frosted and unfrosted cupcakes can be frozen for up to 3 months.
TIPS
- Feel free to use either fresh or frozen berries for this recipe.
- If you have frozen berries, there is no need to thaw them before using them.
- To make sure your buttercream turns out the way it should make sure your butter is soft before you start. I suggest setting your two sticks of butter out on the counter for at least an hour before you begin. You’ll know your butter is soft enough when you can press your finger into the top and an indentation is easily made. Don’t use cold or melted butter, as it won’t work.
- I love decorating these cupcakes with fresh berries.
- If you are going to decorate cupcakes, I suggest using the tiniest berries you can find. They look better and don’t weigh down the frosting as much. Farmers’ markets have better options for this than grocery stores.
Today’s recipe is the fruitiest cupcake EVER! These also take the crown for the prettiest cupcake EVER. What do you think?
More Cupcake Recipes
Strawberry Chocolate Chip Cupcakes
Berries and Cream Cupcakes
Ingredients
- 1½ cups cake flour
- 1 tsp baking powder
- ¼ tsp salt
- 3 eggs
- ¾ cup granulated sugar
- ½ cup unsalted butter melted
- ½ cup Greek yogurt
- ¼ cup fresh red currants
- ¼ cup fresh raspberries
- ¼ cup fresh blueberries
For the Frosting
- 1 cup powdered sugar
- ½ cup butter, softened
- 2-3 tbsp milk
- Fresh berries, to garnish
Instructions
- Preheat the oven to 180C/350F/. Line a 12-cup cupcake tin with cupcake cases, and set a side.
- Whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, whisk together the eggs and sugar until combined. Add the butter, and yogurt, and whisk until combined.
- The key to getting a perfect cupcake is to not over mix the batter, so besure to fold the berries in gently. You'll have beautiful, fluffy cupcakes in no time!
- Divide the batter evenly between cupcakes pan lined with cupcake cases.
- Fill each case 2/3 full and bake for 15 – 20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to coolfor 5 minutes in the pan before transferring them to a wire rack to cool completely.
For the Frosting
- To make the frosting, beat the butter until it's pale and creamy.
- Add half of the sugar, and beat until the mixture is smooth and combined. Add the rest of the sugar, and beat until combined. Pour in the milk , and beat until the frosting is light and fluffy. If it's too thick, add more milk.
- Transfer the buttercream frosting to a piping bag, and decorate cupcakes with cream. Garnish with fresh berries.
