Berries and Cream Cupcakes

These Berries and Cream Cupcakes are made with moist vanilla cake, whipped almond filling and mixed berry frosting! They’re topped with more fresh berries for a cupcake that’s delicious and perfect for summer!

Berries and Cream Cupcakes

Berries and Cream Cupcakes

Berries and Cream Cupcakes recipe

I have been anxiously waiting to share this cupcake recipe with you! You may have already seen or tried my Berry Mascarpone Layer Cake. It has been wonderfully popular and loved and many have asked for ways to turn it into a cupcake.

While these cupcakes aren’t an exact replica of that cake in cupcake form, it’s similar enough that it would be a great option.

To start, the cake/cupcake base is the same. A super easy recipe that I literally have made with two bowls and a whisk. SO easy!

The filling is a whipped cream cheese filling with a bit of almond extract. The flavor is fantastic! I love the pop of almond in there – it goes so perfectly with the berries! If you really wanted to, you could swap out the cream cheese for some mascarpone and it’d be delicious too.

Berries and Cream Cupcakes decorated

The frosting is similar in flavor, but different in method. Rather than making a berry filling that you could add to the frosting to flavor it, I kept it simple and ground some freeze-dried berries in a food processor. It makes a lovely, light powder that can be added to the frosting and makes such a wonderful frosting. I found my freeze-dried berries at Target, but they can often be found at grocery stores.

The final cupcake is seriously like taking a little bite of heaven. The combination of moist vanilla cupcake with the whipped almond cream filling and the berry frosting on top is so good it’s not even right. I shared these with some of my regular taste testers and many declared them a new favorite. I completely agree and can’t wait for you to try them too!

Best Berries and Cream Cupcakes recipe

You might also like

Mini Berry Almond Cheesecakes
Berry Mascarpone Layer Cake
No Bake Berry Vanilla Cheesecake
Fresh Berry Vanilla Layer Cake
Berry Lemon Cheesecake Cookie Cups
Triple Berry Trifle

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
close up of Berries and Cream Cupcakes on cake stand
Recipe

Berries and Cream Cupcakes

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12-14 Cupcakes 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

These Berries and Cream Cupcakes are made with moist vanilla cake, whipped almond filling and mixed berry frosting! They’re topped with more fresh berries for a cupcake that’s delicious and perfect for summer!


Scale

Ingredients

VANILLA CUPCAKES

  • 1 1/4 cups (163g) all purpose flour
  • 1 cup (207g) sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (120ml) milk
  • 1/4 cup (60ml) vegetable oil
  • 1 tsp vanilla extract
  • 1 large egg
  • 1/2 cup (120ml) water

BERRY FROSTING

  • 1 cup freeze-dried mixed berries
  • 1 cup (224g) unsalted butter
  • 4 cups (460g) powdered sugar
  • 34 tbsp (45-60ml) water or milk
  • Pinch of salt
  • Fresh berries, for topping

CREAM FILLING

  • 1/2 cup (120ml) heavy whipping cream, cold
  • 1/4 cup (29g) powdered sugar
  • 3/4 tsp almond extract
  • 3 oz cream cheese, room temperature

Instructions

Find the full recipe and instructions on The Cake Blog.


Keywords: strawberry cupcakes, strawberry cupcakes recipe, strawberry cupcakes with filling, blueberry cupcakes, vanilla cupcakes recipe, easy cupcakes recipe, best cupcakes recipe, berry cake

Enjoy!

This post contains affiliate links.

This post may contain affiliate sales links. Please read my disclosure policy.

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating

26 Comments
  1. Amanda Thompson

    I have made this particular recipe twice (cupcake, frosting and filling) and it was a HUGE hit both times! I have also made just the cake recipe a handful of times (adding my own fillings and frostings that better appeal to less developed palates – ie my kiddos!!). I’m not a professional baker by any means, but have found the the temperate of the water is important, as well as mix time. For those that have have gotten the denser, gummier texture (admittedly I have more than once!), I would recommend making sure you’re using hot water, as well as shorten the mixing time. Had I not been so successful the first couple of times I made these, I wouldn’t have given it a second thought and trashed the recipe. But I promise you all, it’s worth a second (or third) chance! There is a great resource on the cake blog that specifically address the importance of mix time 😉. Thank you for your creative mind and AMAZING flavor combinations!!

  2. Lesa

    Where do you buy the freeze dried berries. I usually get mine at Trader Joe’s but they don’t have ‘mixed berries’..just strawberry and raspberry so I could mix it as a last result. 

  3. Debbie

    I want to make these for my daughter-in-laws’s baby shower how many days can I make in advance and keep in the fridge?

    1. Lindsay

      I wouldn’t think you’d want to make them more than 24 hours in advance, but if you had to you could stretch it to two days.

  4. Mikey

    Hi,I was thinking about making these for my class as a back to school treat, but one of the kids has a nut allergy.Could I substitute the almond extract for vanilla extract?

  5. Lindsay

    I made these cupcakes for my family and they came out horribly I was so sad!! I always make your recipes and they are always so delicious, I don’t know why these flopped:( The cupcakes and cream cheese filling came out perfectly but the berry frosting was so watery, I wasn’t even able to pipe it on the cupcake. I used freeze dried berries and did everything according to your recipe but the frosting wouldn’t even stay on the cupcake it just melted off. I don’t know what I did wrong! 🙁

    1. Lindsay

      So it sounds like it was just the frosting that was the issue? It seems as though too much liquid was added at some point, because there isn’t anything else that would make it that thin. Here’s a post on frosting consistency that you might find helpful.

      1. Caitlin Cook

        Can you add sour cream to the cake recipe to make it more moist? If so how much should I add? 

      2. Lindsay

        You could replace some of the milk with sour cream. Maybe half of it? Keep in mind that it’ll also make the cake more dense.

  6. Nina

    Your recipes are always so easy to follow, yet the taste is always so spot-on! And your presentation and pictures are gorgeous! I was on a long hiatus from baking. Got back to it after nearly 8 months. I made these cupcakes as I wanted something summery for our girls’ day (sitting in the garden, drinking a few cocktails). Needless to say, this was perfect! Exactly the fresh summer cupcakes i was looking for! I used frozen berries instead of freeze-dried berries. Thank you for the tips regarding the consistency of the batter. And I even ate some batter just like that 😀
    Your recipes want me to get back to baking again 🙂
    Greetings from sunny Germany!

  7. Anastasiya

    Absolutely loved this recipe! Going to bake these cupcakes really soon:) Beforehand I would like to know how many cupcakes makes this recipe?

  8. Jess Anisah

    Dear Lindsay,
    I live in Asia and I love making cupcakes. Going to make those gorgeous cupcakes of yours. Can I use mashed fresh berries to replace freeze-dried ones? I can’t find freeze-dried berries here. Thank you.

      1. Dawn Aguila

        I also can’t find freeze-dried berries. How many cups of mashed fresh berries should I use?

  9. Sarah @ Sarah's Bake Studio

    This is a gorgeous cupcake! I love the colors and the frosting and fruit on top! This looks like a must summer treat. Love it! Pinned!

  10. Vivian

    Hi Lindsay,
     This cupcakes look beautiful! do you know if they can be baked in a single loaf pan instead of cupcakes?
                Thanks!

  11. Mary

    I made your Berry Mascarpone layer cake for Easter, and it was a HUGE hit. It really was so delicious, light, and beautiful. I know it will be requested again for future family gatherings. I have to say I’m really excited for this cupcake recipe. I have never been a big fan of cupcakes in general because they often look good, but taste so-so. These are so pretty, and I know they will taste as great based on the other cake flavor. You have awesome recipes and everything I’ve tried so far definitely tastes as good as it looks!! Thanks for sharing!

    1. Lindsay

      Aww thank you so much Mary! So glad to hear you enjoyed the cake and I hope you love the cupcakes too! 🙂

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12