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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
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.
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!
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Berries and Cream Cupcakes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12-14 Cupcakes
- 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!
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
- 3–4 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.
Nutrition
- Serving Size: 1 Cupcake
- Calories: 428
- Sugar: 46.1 g
- Sodium: 119.2 mg
- Fat: 22 g
- Carbohydrates: 56.1 g
- Protein: 3.5 g
- Cholesterol: 62.4 mg
Keywords: strawberry cupcakes, strawberry cupcakes recipe, strawberry cupcakes with filling, blueberry cupcakes, vanilla cupcakes recipe, easy cupcakes recipe, best cupcakes recipe, berry cake
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Enjoy!
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How do I make this frosting with fresh berries
I would take a look at my strawberry buttercream frosting and replace some of the strawberries with other berries.
I can’t find a bag of freeze dried mixed berries. What can I use in place of this? I was thinking of just getting all separate freeze dried blueberries,strawberries and raspberries but what portion would I do with them ? Thanks.
Yes, you could get bags of each one separately and combine them. I would just use an even amount of each. You could also refer to my strawberry frosting. It shows you how to make strawberry frosting with freeze dried strawberries or fresh strawberries and you can apply the same concept to a mixed berry frosting.
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!!
★★★★★
Awesome! Thanks for the feedback and so glad you enjoy them!
The cupcakes taste so good!! but everytime the frosting is watery.. how can i fix that?!
Glad you enjoyed them! The buttercream is a balance of the powdered sugar versus the butter and cream. If it’s too thin, then you likely did not add enough powdered sugar or you added too much cream.