Berry Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 Mixing bowls
- 1 Electric mixer or whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Cooling rack
Ingredients
- 1 1/2 cup all-purpose flour sifted
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk room temperature
- 1 cup mixed berries fresh or frozen and chopped if large
- 1 tablespoon all-purpose flour for tossing berries
- 1/2 cup unsalted butter for frosting; softened
- 2 cup powdered sugar for frosting; sifted
- 2 tablespoon heavy cream or milk for frosting
- 1/2 teaspoon vanilla extract for frosting
- 1/2 cup mixed berries for frosting; mashed and strained if juicy
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
- In a medium bowl whisk together the flour, baking powder, and salt.
- In a large bowl beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
- Add the dry ingredients to the wet mixture in two additions, alternating with the milk, beginning and ending with the dry ingredients, and mix just until combined.
- Toss the 1 cup of mixed berries with 1 tablespoon of flour, then gently fold them into the batter with a spatula.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- While the cupcakes cool, beat 1/2 cup softened butter for the frosting until creamy.
- Gradually add the powdered sugar to the butter, beating on low at first then increasing speed until smooth and fluffy.
- Add the vanilla and heavy cream or milk, then beat until the frosting is light and spreadable.
- Gently fold in the mashed berries (straining excess liquid if needed) until the frosting is evenly tinted and smooth.
- Once cupcakes are completely cool, frost them using a spatula or piping bag and decorate with extra fresh berries if desired.
Notes
For best results, ensure all refrigerated ingredients are at room temperature so the batter emulsifies smoothly and the cupcakes rise evenly, and avoid overmixing once the flour is added to keep them tender. Lightly coating berries with flour helps prevent them from sinking to the bottom during baking, especially if using frozen ones (which should go into the batter still frozen). If your frosting becomes too loose from berry juice, add more powdered sugar a tablespoon at a time until it holds peaks, or chill briefly to firm it up. Store frosted cupcakes in an airtight container; they’re best enjoyed the same day but will keep nicely for 1–2 days in the fridge—just let them come to room temperature before serving for the best texture and flavor.
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