Delicious Mixed Berry Cupcakes You Can Easily Make at Home
These Mixed Berry Cupcakes are one of those simple, go-to recipes that always look and taste like you put in way more effort than you did.
They’re light, fluffy, and packed with the sweet-tart flavor of fresh berries, making them a perfect treat any time of year. The recipe comes together easily, and you can use whatever berries you have on hand—strawberries, blackberries, blueberries, raspberries, or a mix of all four.
I love making these when I want something homemade that still feels festive and special without being complicated. Topped with a swirl of creamy frosting and a few extra berries, they’re as pretty as they are delicious.
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Tools/Equipment You Will Need
- Measuring cups and spoons
- Knife
- Muffin tins
- Cupcake liners
- Stand mixer
- Spatula
- Small saucepan
- Piping bag and a large star tip
- Wire cooling rack
Mixed Berry Cupcake Recipe
- Total Time: 54-56 minutes
- Yield: 24 cupcakes 1x
Ingredients
For the cupcakes:
1 cup unsalted butter, softened
2 cups sugar
2 teaspoons vanilla
4 eggs
1 cup sour cream
1/2 cup milk
3 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 cups mixed berries of choice (strawberries – diced, blueberries, blackberries, raspberries, etc)
For the frosting:
2 cups mixed berries of choice (strawberries – diced, blueberries, blackberries, raspberries, etc)
Juice from 1 lime
1 cup unsalted butter, softened
1/2 teaspoon salt
4 1/2 cups powdered sugar
Additional berries, to decorate
Instructions
- Preheat the oven to 350 degrees. Line two standard muffin tins with cupcake liners, set aside.
- In the bowl of a stand mixer, cream together the softened butter and sugar until smooth.
- Add in the vanilla, eggs, sour cream and milk. Mix to combine.
- Add in the flour, baking powder, baking soda and salt. Mix well, scraping down the sides often.
- Dice strawberries and blackberries, if using.
- Fold the fruit into the batter gently until combined.
- Divide the batter between the cupcake liners, filling each about ½ full.
- Bake in the preheated oven for 14-16 minutes or until the center is set. Allow to cool completely before decorating.
- For the frosting – in a small saucepan, combine the fresh fruit (diced, if needed) and the lime juice.
- Heat over medium low for about 10-15 minutes or until the fruit breaks down, simmers and thickens to a paste-like consistency. Stir frequently to avoid scorching. Allow as much of the moisture to boil off as possible so it doesn’t break down the frosting.
- Allow the fruit to cool to room temperature.
- In the bowl of a stand mixer, combine the softened butter, about half of the powdered sugar, and salt. Mix on low just until combined.
- Add in the remaining powdered sugar. Mixture will be thick but will be thinned as soon as the fruit is added.
- Add in the cooled fruit and mix on low until combined and then bump up the speed to medium to whip the frosting until smooth and creamy. If the frosting is too thin, add additional powdered sugar (only if needed).
- Transfer the frosting to a piping bag fitted with a large star tip.
- Once the cupcakes are cool, pipe a dollop of frosting onto each cupcake.
- Top with additional fresh fruit to decorate.
Notes
- Storage: Cupcakes should be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 40 minutes
- Cook Time: 14-16 minutes
- Category: Sweet Treats
Step-By-Step Process
These cupcakes are great for birthdays, brunches, baby showers, or anytime you want a sweet treat that’s a little fruity and a lot of fun. They also hold up well for potlucks or picnics. If you’re looking for more easy recipes that impress without the stress, browse through my collection of party-friendly ideas on the blog. There’s something for every season and occasion!
Craving more cupcake goodness? Check out the Sundae Cupcakes and Espresso Cupcakes—both are easy and full of flavor.
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