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vanilla berry brunch cupcakes recipe

Vanilla Berry Brunch Cupcakes

Zac M., smiling male baking coach in a bright kitchen wearing a denim shirt and apron, arms crossedZac M.
Delicious vanilla cupcakes with fresh berries and a hint of citrus, perfect for brunch gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 210 kcal

Equipment

  • 1 muffin pan lined with paper liners
  • 1 electric mixer
  • 1 Mixing bowls large and medium

Ingredients
  

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1 tbsp lemon zest

Fruit

  • 1 cup fresh mixed berries strawberries, blueberries

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes.
  • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and lemon zest.
  • Alternately add the dry ingredients and milk to the creamed mixture, starting and ending with the dry ingredients. Mix just until combined. Avoid overmixing.
  • Gently fold in the fresh berries, ensuring they are evenly distributed throughout the batter.
  • 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 of a cupcake comes out clean.
  • Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • Once cooled, serve the cupcakes fresh, optionally garnished with additional fresh berries and a sprinkle of powdered sugar.
  • Store any leftover cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Notes

Pro Tips: Use room temperature ingredients for better mixing.
Ingredient Substitutions: Try almond extract for a nutty twist.
How to Serve: Best served fresh with a cup of tea.
Storage & Freshness: Store in an airtight container.
Make-Ahead Tips: Prepare the batter in advance and refrigerate for up to 24 hours.
Keyword citrus cupcakes, fruit cupcakes, vanilla berry brunch cupcakes