Berries and Cream Cupcakes
Summer Berry 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!
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.