why make this recipe
Berries and Cream Cupcakes are a delightful treat that combines the sweetness of cupcakes with the freshness of berries. They are perfect for celebrations, birthday parties, or as a special dessert. The creamy frosting and berry toppings make these cupcakes visually appealing and deliciously satisfying. Plus, making them at home allows you to customize the flavors and ingredients to suit your taste!
how to make Berries and Cream Cupcakes
Follow these steps to create your own batch of tasty Berries and Cream Cupcakes:
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
Directions :
- Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
- In a large bowl, mix the flour, sugar, baking powder, and salt together.
- In another bowl, combine the milk, vegetable oil, vanilla extract, egg, and water. Stir well.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Add the freeze-dried mixed berries and gently fold them in.
- Spoon the batter into the lined cupcake pan, filling each cup about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.
- For the frosting, beat the unsalted butter in a bowl until creamy. Gradually add the powdered sugar and a bit of water or milk, mixing until smooth.
- Add a pinch of salt, almond extract, and cream cheese to the frosting. Beat until well combined.
- Use a piping bag to frost the cooled cupcakes with the cream cheese mixture.
- Top each cupcake with fresh berries. Optionally, drizzle with whipped cream.
Find the full recipe and instructions on The Cake Blog.
how to serve Berries and Cream Cupcakes
Serve these cupcakes on a beautiful platter for any occasion. They are great for parties, picnics, or as a delightful dessert after dinner. You can also add a dollop of whipped cream on each cupcake for extra creaminess.
how to store Berries and Cream Cupcakes
Store any leftover cupcakes in an airtight container at room temperature for up to two days. If you want to keep them longer, place them in the refrigerator for up to a week. Frosted cupcakes can also be frozen; just wrap each one tightly in plastic wrap and place them in a freezer-safe container.
tips to make Berries and Cream Cupcakes
- Ensure all your ingredients are at room temperature for the best mixing.
- Be careful not to overmix the batter to keep the cupcakes light and fluffy.
- Feel free to mix other types of berries based on your preference or what you have available.
- You can add a splash of lemon zest to the batter for a little zing.
variation
You can easily change up this recipe by using only one type of berry, like strawberries or blueberries, instead of mixed berries. A chocolate version could also work well by adding cocoa powder to the batter instead of some flour.
FAQs
Can I use fresh berries instead of freeze-dried?
Yes, you can use fresh berries, but they may make the cupcakes more moist, so adjust baking time accordingly.
Can I make these cupcakes gluten-free?
Absolutely! Just replace the all-purpose flour with a gluten-free flour blend.
What can I substitute for the cream cheese in the frosting?
You can replace cream cheese with mascarpone cheese or even use a dairy-free cream cheese alternative if you prefer a different taste or dietary needs.
Berries and Cream Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
- In a large bowl, mix the flour, sugar, baking powder, and salt together.
- In another bowl, combine the milk, vegetable oil, vanilla extract, egg, and water. Stir well.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Add the freeze-dried mixed berries and gently fold them in.
- Spoon the batter into the lined cupcake pan, filling each cup about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.
- For the frosting, beat the unsalted butter in a bowl until creamy.
- Gradually add the powdered sugar and a bit of water or milk, mixing until smooth.
- Add a pinch of salt, almond extract, and cream cheese to the frosting. Beat until well combined.
- Use a piping bag to frost the cooled cupcakes with the cream cheese mixture.
- Top each cupcake with fresh berries. Optionally, drizzle with whipped cream.