Vanilla Berry Cupcakes
These fluffy vanilla berry cupcakes are perfect for summer birthday parties, combining the classic flavor of vanilla with fresh, juicy berries and topped with a light whipped frosting.
Equipment
- 1 12-cup muffin tin lined with paper liners
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup mixed fresh berries strawberries, blueberries, raspberries
Whipped Frosting
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter with the sugar until light and fluffy, about 3 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 butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Gently fold in the fresh berries, being careful not to overmix the batter.
- Divide the batter evenly among the prepared muffin cups, 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 to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Whipped Frosting
- In a chilled mixing bowl, whip the heavy cream on medium-high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
- Once the cupcakes are completely cool, frost them with the whipped cream using a piping bag or an offset spatula.
Serving and Storage
- Serve the cupcakes immediately for the best texture. Top with additional fresh berries for garnish, if desired.
- Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Unfrosted cupcakes can be frozen for up to 2 months.
Notes
Pro Tips: Ensure eggs and butter are at room temperature for a smooth batter. Use fresh, ripe berries for the best flavor. Ingredient Substitutions: Substitute butter with margarine for a dairy-free version. How to Serve: Serve with fresh berries and a sprinkle of powdered sugar. Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days. Make-Ahead Tips: Freeze unfrosted cupcakes and thaw before serving.