Berries and Cream Cupcakes Recipe
Introduction
These Berries and Cream Cupcakes combine light, fluffy cake with a luscious cream cheese frosting and fresh berries on top. They’re perfect for celebrations or a sweet treat any time you crave something fruity and creamy.
Ingredients
- 1 1/4 cups (163g) all purpose flour
- 1 cup (207g) sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120ml) milk
- 1/4 cup (60ml) vegetable oil
- 1 tsp vanilla extract
- 1 large egg
- 1/2 cup (120ml) water
- 1 cup freeze-dried mixed berries
- 1 cup (224g) unsalted butter
- 4 cups (460g) powdered sugar
- 3-4 tbsp (45-60ml) water or milk
- Pinch of salt
- Fresh berries, for topping
- 1/2 cup (120ml) heavy whipping cream, cold
- 1/4 cup (29g) powdered sugar
- 3/4 tsp almond extract
- 3 oz cream cheese, room temperature
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, salt, and freeze-dried berries to evenly distribute them.
- Step 3: In a separate bowl, mix milk, vegetable oil, vanilla extract, egg, and water until well combined.
- Step 4: Gradually add the wet ingredients to the dry ingredients, stirring just until smooth and no dry flour remains.
- Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Step 6: Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.
- Step 7: To make the frosting, beat softened butter and cream cheese until smooth and creamy.
- Step 8: Add powdered sugar gradually, alternating with water or milk, until you reach a smooth, spreadable consistency. Add a pinch of salt and almond extract; mix well.
- Step 9: In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold this into the cream cheese frosting for a lighter texture.
- Step 10: Frost the cooled cupcakes generously and top with fresh berries for a beautiful finish.
Tips & Variations
- Swap freeze-dried berries with fresh or frozen berries, but gently fold them in to avoid crushing.
- For a dairy-free version, use a plant-based milk and vegan butter, and omit the cream cheese or use a vegan alternative.
- Use almond extract sparingly; it enhances the berry flavor without overpowering it.
- Chilling the cream cheese and butter before frosting makes whipping easier and produces a fluffier texture.
Storage
Store cupcakes in an airtight container in the refrigerator for up to 3 days to keep the cream cheese frosting fresh. Let them come to room temperature for about 20 minutes before serving. You can freeze unfrosted cupcakes for up to 2 months; thaw completely and frost just before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh berries instead of freeze-dried?
Yes, fresh berries can be used instead of freeze-dried ones in the batter. Fold them in gently to avoid breaking them up too much, which can affect the texture of the cupcakes.
How do I prevent the frosting from melting?
Keep the cupcakes refrigerated until serving, especially if your kitchen is warm. Also, avoid over-whipping the frosting, and chill the butter and cream cheese beforehand to ensure a stable, creamy consistency.
Print
Berries and Cream Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Description
Delightfully soft and moist Berries and Cream Cupcakes featuring a tender vanilla cupcake base studded with tangy freeze-dried mixed berries, topped with a luscious blend of buttery cream cheese frosting and whipped cream almond frosting, finished with fresh berries for a beautiful and flavorful treat perfect for any occasion.
Ingredients
Scale
Cupcake:
- 1 1/4 cups (163g) all purpose flour
- 1 cup (207g) sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120ml) milk
- 1/4 cup (60ml) vegetable oil
- 1 tsp vanilla extract
- 1 large egg
- 1/2 cup (120ml) water
- 1 cup freeze-dried mixed berries
Buttercream Frosting:
- 1 cup (224g) unsalted butter, softened
- 4 cups (460g) powdered sugar
- 3–4 tbsp (45-60ml) water or milk
- Pinch of salt
Whipped Cream Topping:
- 1/2 cup (120ml) heavy whipping cream, cold
- 1/4 cup (29g) powdered sugar
- 3/4 tsp almond extract
Cream Cheese Mixture:
- 3 oz cream cheese, room temperature
Garnish:
- Fresh berries, for topping
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt ensuring even distribution of ingredients.
- Combine Wet Ingredients: In another bowl, whisk together the milk, vegetable oil, vanilla extract, egg, and water until smooth and well blended.
- Incorporate Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix to maintain the cupcakes’ tenderness.
- Add Freeze-Dried Berries: Fold in the freeze-dried mixed berries carefully, distributing them throughout the batter without crushing them too much.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Cream Cheese Frosting Base: In a mixing bowl, beat the unsalted butter and cream cheese together until smooth and creamy.
- Add Powdered Sugar and Liquid: Gradually add powdered sugar, mixing well after each addition, then add 3 tablespoons of water or milk and a pinch of salt; beat until light and fluffy. Adjust liquid if needed for desired consistency.
- Make Whipped Cream Topping: In a chilled bowl, whip the cold heavy cream with powdered sugar and almond extract until soft peaks form. This will be used as a frosting layer combined with cream cheese buttercream.
- Assemble the Cupcakes: Frost the cooled cupcakes with the cream cheese buttercream first, then gently pipe or spoon the whipped cream almond topping onto each cupcake for a layered frosting effect.
- Garnish with Fresh Berries: Top each cupcake with fresh berries for added color, flavor, and a delightful presentation.
- Serve and Enjoy: Serve the cupcakes at room temperature for the best texture and flavor. Store leftovers in the refrigerator due to the cream and cream cheese components.
Notes
- For best results, ensure freeze-dried berries are gently folded in to prevent color bleeding and maintain texture.
- The whipped cream topping should be prepared fresh and kept chilled until assembly.
- Bring cupcakes to room temperature before serving as refrigeration can make them dense.
- You can substitute almond extract with vanilla extract if preferred.
- Leftover cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: berry cupcakes, cream cheese frosting, whipped cream cupcake topping, vanilla cupcakes with berries, freeze-dried berries, homemade cupcakes
