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
Scale
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: 429
- Sugar: 46.1 g
- Sodium: 119.7 mg
- Fat: 22 g
- Carbohydrates: 56.4 g
- Protein: 3.5 g
- Cholesterol: 62.4 mg
