Berries and Cream Cupcakes

Berries and Cream Cupcakes: A Deliciously Elegant Treat

If you’re looking for a dessert that combines the freshness of berries with the rich, creamy flavors of a classic cupcake, these Berries and Cream Cupcakes are the perfect choice. With a soft vanilla cupcake base, a luscious cream filling, and a vibrant berry frosting, these cupcakes are not only beautiful but also bursting with flavor. Perfect for special occasions or simply to indulge your sweet tooth, this recipe is sure to impress.

Ingredients:

For the Vanilla Cupcakes:

• 1 ¼ cups all-purpose flour
• 1 cup sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup milk
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 large egg
• ½ cup hot water

For the Berry Frosting:

• 1 cup freeze-dried mixed berries
• 1 cup unsalted butter, room temperature
• 4 cups confectioners’ sugar
• 3–4 tablespoons water or milk
• Pinch of salt
• Fresh berries, for topping

For the Cream Filling:

• ½ cup heavy whipping cream, cold
• ¼ cup confectioners’ sugar
• ¾ teaspoon almond extract
• 3 ounces cream cheese, room temperature

Directions:

Step 1 – Make the Cupcakes:

1. Preheat the Oven:
   • Preheat your oven to 350°F (176°C) and line a cupcake pan with liners.
2. Mix the Dry Ingredients:
   • In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Set aside.
3. Mix the Wet Ingredients:
   • In a medium bowl, whisk together the milk, vegetable oil, vanilla extract, and egg.
4. Combine and Mix:
   • Add the wet ingredients to the dry ingredients and beat until well combined.
   • Gradually add the hot water to the batter, mixing on low speed until smooth. Make sure to scrape down the sides of the bowl to ensure everything is well incorporated.
5. Bake the Cupcakes:
   • Fill the cupcake liners about halfway with the batter. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
   • Remove the cupcakes from the oven and let them cool in the pan for 2 minutes before transferring them to a cooling rack to finish cooling.

Step 2 – Make the Berry Frosting:

1. Prepare the Berries:
   • Grind the freeze-dried berries into a fine powder using a food processor. Set aside.
2. Cream the Butter:
   • In a large mixer bowl, beat the butter until smooth and creamy.
3. Add the Sugar and Mix:
   • Add half of the powdered sugar and mix until smooth. Then, add up to 3 tablespoons of water or milk, along with the pinch of salt, and mix until smooth.
4. Incorporate the Berry Powder:
   • Add the remaining powdered sugar and the powdered berries, mixing until well combined and smooth. Add additional water or milk if needed to achieve your desired frosting consistency. Set aside.

Step 3 – Make the Cream Filling:

1. Whip the Cream:
   • In a large mixer bowl, whip the cold heavy whipping cream, confectioners’ sugar, and almond extract on high speed until soft peaks begin to form.
2. Add the Cream Cheese:
   • Add the room-temperature cream cheese and continue whipping until stiff peaks form. The mixture should be smooth and thick, perfect for filling the cupcakes.

Step 4 – Assemble the Cupcakes:

1. Core the Cupcakes:
   • Use a cupcake corer or a knife to remove the center of each cooled cupcake, creating a cavity for the cream filling.
2. Fill the Cupcakes:
   • Fill the centers with the prepared cream filling, using a piping bag or spoon.
3. Frost the Cupcakes:
   • Pipe the berry frosting on top of each filled cupcake using a closed star piping tip for a decorative finish.
4. Add Fresh Berries:
   • Top each cupcake with fresh berries to enhance the flavor and add a beautiful finishing touch.
5. Serve:
   • Refrigerate the cupcakes until ready to serve. These cupcakes are best enjoyed chilled, allowing the flavors to meld together perfectly.

Nutritional Information:

• Prep Time: 30 minutes
• Cook Time: 15-17 minutes
• Total Time: 1 hour
• Calories: 380 kcal per serving
• Servings: 12 servings

Conclusion:

Berries and Cream Cupcakes are a delightful way to celebrate any occasion. The combination of a light and fluffy vanilla cupcake, rich cream filling, and tangy berry frosting creates a dessert that’s as tasty as it is beautiful. Topped with fresh berries, these cupcakes are sure to impress your family and friends. Whether you’re baking for a party, a special event, or just because, these cupcakes are the perfect treat to brighten up your day. Enjoy!

Berries and Cream Cupcakes

---

• Author: Dulcia
• Total Time: 1 hour
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Berries and Cream Cupcakes are the epitome of a delightful dessert, combining the classic flavors of vanilla and fresh berries in a perfectly balanced treat. The soft, fluffy vanilla cupcakes are filled with a creamy mixture that adds a rich contrast to the lightness of the cake. Topped with a beautifully whipped berry frosting made from freeze-dried berries, these cupcakes are bursting with natural fruity flavor and vibrant color.

---

Ingredients

Scale 1x2x3x

For the Vanilla Cupcakes:
1 ¼ cups all-purpose flour
1 cup sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup milk
¼ cup vegetable oil
1 teaspoon vanilla extract
1 large egg
½ cup hot water
For the Berry Frosting:
1 cup freeze-dried mixed berries
1 cup unsalted butter, room temperature
4 cups confectioners’ sugar
3–4 tablespoons water or milk
Pinch of salt
Fresh berries, for topping
For the Cream Filling:
½ cup heavy whipping cream, cold
¼ cup confectioners’ sugar
¾ teaspoon almond extract
3 ounces cream cheese, room temperature

---

Instructions

Make the Cupcakes:
Preheat your oven to 350°F (176°C) and prepare a cupcake pan with liners.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Set aside.
In a medium bowl, whisk together the milk, vegetable oil, vanilla extract, and egg.
Add the wet ingredients to the dry ingredients and beat until well combined.
Gradually add the hot water to the batter, mixing on low speed until smooth. Be sure to scrape down the sides of the bowl as needed to ensure everything is well mixed.
Fill the cupcake liners about halfway and bake for 15-17 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Remove the cupcakes from the oven and let them cool in the pan for 2 minutes before transferring them to a cooling rack to finish cooling.
Make the Berry Frosting:
Grind the freeze-dried berries into a powder using a food processor. Set aside.
In a large mixer bowl, beat the butter until smooth.
Add half of the powdered sugar and mix until smooth.
Add up to 3 tablespoons of water or milk, along with the pinch of salt, and mix until smooth.
Add the remaining powdered sugar and the powdered berries, mixing until well combined and smooth. Add additional water or milk if needed to achieve the desired consistency. Set aside.
Make the Cream Filling:
In a large mixer bowl, whip the heavy whipping cream, powdered sugar, and almond extract on high speed until soft peaks begin to form.
Add the cream cheese and continue whipping until stiff peaks form.
Assemble the Cupcakes:
Use a cupcake corer or a knife to remove the center of each cupcake. Fill the centers with the cream filling.
Pipe the berry frosting on top of the cupcakes using a closed star piping tip.
Finish the cupcakes with fresh berries on top. Refrigerate until ready to serve.

• Prep Time: 30 minutes
• Cook Time: 15-17 minutes

Nutrition

• Calories: 380