Berries and Cream Cupcakes – mixed berry buttercream paired with a moist vanilla cupcake stuffed with whipped cream cheese filling, topped with fresh strawberries, raspberries and blueberries. A new cupcake recipe by our contributor, Lindsay Conchar.
Berries have always been my favorite of the fruits. Strawberries, in particular. I remember back in college, my husband (then boyfriend) and I would always look forward to visiting his family on the coast of North Carolina in May. School was out for the summer and we knew all the strawberry patches around them were ripe for the picking! We’d go and get several cartons – both to eat and to take back to my family in Charlotte. Some of the best strawberries!
Now living in Georgia, I’ve been told there are some really great blueberry farms around where you can go pick them and we’ve never done it. I think it’s about time we fix that! I know freshly picked strawberries are extra tasty, so I’d imagine blueberries would be the same.
These cupcakes contain the flavor of both blueberries and strawberries, along with raspberries. My favorite triple berry combo! To achieve the berry flavor in the frosting without thinning it out too much with a bunch of berry puree, I used a freeze dried berry mix. It worked like a charm! I got mine at Target, but they can often be found at grocery stores too. You don’t need a lot. Less than 1 oz is plenty to get a full cup of the berries to grind into a powder. The cup of berries gave me about ¼ cup of powder, which was the perfect amount for the frosting.
The cupcake that the frosting sits on is a moist and super easy vanilla cupcake. You really don’t even have to pull out your mixer if you don’t want to – they’re that easy to make. The batter is pretty thin, so don’t be alarmed and think you did something wrong. They bake up nice, fluffy and super moist.
A delicious whipped filling sits inside the center of the cupcake. It’s made by first whipping up some whipped cream that’s flavored with a little almond extract. A little bit of cream cheese is added part-way through whipping the cream to give a little extra flavor. It’s so light and creamy, and is perfect as the filling.
The combination of soft, moist cupcake with the whipped almond cream filling and the berry frosting on top is so good it’s almost unfair. I shared these with some of my usual taste testers and several people declared them a new favorite. I have to say I agree. And they’re perfect for summer!
Berries and Cream Cupcakes
Berries and Cream Cupcakes – mixed berry buttercream paired with a moist vanilla cupcake stuffed with whipped cream cheese filling, topped with fresh strawberries, raspberries and blueberries.
- Yield: 12-14 cupcakes 1x
- Category: ✽ ✽ ✽
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
- 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
Make the Cupcakes:
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
- Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
- Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
- Add the wet ingredients to the dry ingredients and beat until well combined.
- Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
- Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
Make the Berry Frosting:
- Add the freeze dried berries to a food processor and grind into a powder. Set aside.
- Add the butter to a large mixer bowl and mix until smooth.
- Add about half of the powdered sugar and mix until smooth
- Add up to 3 tablespoons of water or milk and the salt and mix until smooth.
- Add the remaining powdered sugar and powdered berries and mix until well combined and smooth. Add additional water or milk, as needed. Set aside.
Make the Cream Filling:
- Add the heavy whipping cream, powdered sugar and almond extract to a large mixer bowl and whip 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 knife to remove the center of the cupcakes. Fill the centers with the cream filling.
- Pipe the berry frosting on top of the cupcakes using a closed star piping tip like this one
- Finish off the cupcakes with additional fresh berries. Refrigerate until ready to serve.