Colorful Vanilla Berry Cupcakes
These colorful vanilla berry cupcakes are perfect for any celebration, combining vibrant berries with a classic vanilla base.
Equipment
- 1 muffin tin lined with cupcake liners
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 3/4 cup milk
Add-ins
- 1 cup mixed berries strawberries, blueberries, raspberries
- 1/4 cup colorful sprinkles
Instructions
Preparation
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Gradually add the milk to the batter, mixing gently until smooth.
- Gently fold in the mixed berries, being careful not to overmix.
Baking
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Decorating
- Allow the cupcakes to cool completely before frosting with vanilla buttercream and decorating with sprinkles and fresh berries.
Serving and Storage
- Serve these colorful cupcakes at your next celebration or enjoy them as a delightful treat anytime.
- Store any leftover cupcakes in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Notes
Pro Tips: Ensure all ingredients are at room temperature for the best results. Ingredient Substitutions: Use almond milk for a dairy-free option. How to Serve: Perfect for parties or family gatherings. Storage & Freshness: Keep in an airtight container for up to 3 days. Make-Ahead Tips: Freeze the cupcakes without frosting for up to 3 months.