Mixed Berry Vanilla Cupcakes
These Mixed Berry Vanilla Cupcakes combine the sweetness of fresh berries with the richness of vanilla, making them perfect for any occasion.
Equipment
- 1 cupcake tin
- 1 electric mixer
- 1 Mixing Bowl large
- 1 Wire Rack
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup mixed berries strawberries, blueberries, raspberries
Vanilla Frosting
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- Extra mixed berries for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. Fold in the mixed berries gently.
- 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.
- Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the butter in a medium bowl until creamy. Gradually add the powdered sugar, vanilla extract, and milk, beating until smooth and fluffy.
- Once the cupcakes are completely cool, frost them with the vanilla frosting and top each with a few fresh berries.
Serving and Storage
- Serve the cupcakes immediately for the best flavor. They are perfect for parties or as an indulgent treat.
- Store any leftover cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Notes
Pro Tips: Ensure ingredients are at room temperature for best results. Avoid overmixing the batter to keep the cupcakes light and fluffy.
Ingredient Substitutions: Use dairy-free alternatives for a vegan version.
How to Serve: Serve with additional berries or whipped cream on the side.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: The cupcakes can be baked a day in advance and stored unfrosted until ready to serve.
Ingredient Substitutions: Use dairy-free alternatives for a vegan version.
How to Serve: Serve with additional berries or whipped cream on the side.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: The cupcakes can be baked a day in advance and stored unfrosted until ready to serve.