Get the Recipe:
Berry Cupcakes
These berry cupcakes are sweet, moist, and studded with fresh berries. The addition of cream cheese frosting adds a tangy complement to that sweet berry flavor.
Ingredients
For the cupcakes:
- 1 1/2 cups (180 g) all-purpose flour, plus 2 teaspoons for tossing the berries
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup (75 g) sour cream
- 1/2 cup (120 ml) milk
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup blackberries
For the frosting:
- 8 ounces (226 g) cream cheese, at room temperature
- 1/2 cup (113 g) unsalted butter, softened
- 2 cups (220 g) confectioners' sugar
- 1 teaspoon vanilla extract
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Instructions
To make the cupcakes:
- Preheat the oven to 350°F (175°C). Line 18 standard muffin cups with paper liners.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg, vanilla, and sour cream, and mix until combined.
- Reduce the mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
- Cut the berries in half (or quarters for larger berries). Place them in a medium bowl and sprinkle 2 teaspoons of flour over them and gently toss to coat. Gently fold the berries into the batter.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 25 to 28 minutes, or until the tops are golden brown and a pick inserted into the center comes out clean.
- Cool the cupcakes in the pan on a wire rack for 5 minutes. Then remove them from the pan and place them on a wire rack to cool completely.
To make the frosting:
- Using an electric mixer on medium speed, beat the cream cheese and butter until smooth and creamy.
- Reduce the mixer speed to low. Gradually add the confectioners sugar until thoroughly combined and smooth. Then mix in the vanilla.
- Return the mixer to medium speed, and mix for another 2 or 3 minutes or until the frosting is light and fluffy.
- Pipe or spread the frosting onto the cooled cupcakes. Serve immediately or keep refrigerated.
Notes
- Store in an airtight container in the refrigerator up to 3 days.
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