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Mixed Berry Cupcakes

Mixed Berry Cupcake Recipe

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  • Total Time: 54-56 minutes
  • Yield: 24 cupcakes 1x

Ingredients

Scale

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

  1. Preheat the oven to 350 degrees. Line two standard muffin tins with cupcake liners, set aside.
  2. In the bowl of a stand mixer, cream together the softened butter and sugar until smooth.
  3. Add in the vanilla, eggs, sour cream and milk. Mix to combine.
  4. Add in the flour, baking powder, baking soda and salt. Mix well, scraping down the sides often.
  5. Dice strawberries and blackberries, if using.
  6. Fold the fruit into the batter gently until combined.
  7. Divide the batter between the cupcake liners, filling each about ½ full.
  8. Bake in the preheated oven for 14-16 minutes or until the center is set. Allow to cool completely before decorating.
  9. For the frosting – in a small saucepan, combine the fresh fruit (diced, if needed) and the lime juice.
  10. 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.
  11. Allow the fruit to cool to room temperature.
  12. 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.
  13. Add in the remaining powdered sugar. Mixture will be thick but will be thinned as soon as the fruit is added.
  14. 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).
  15. Transfer the frosting to a piping bag fitted with a large star tip.
  16. Once the cupcakes are cool, pipe a dollop of frosting onto each cupcake.
  17. 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.
  • Author: Little Party Pixie
  • Prep Time: 40 minutes
  • Cook Time: 14-16 minutes
  • Category: Sweet Treats

Find it online: https://littlepartypixie.com/mixed-berry-cupcake-recipe/