Ingredients: 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons sugar 2 tablespoons butter, at room temperature 3 large eggs, beaten 1 cup milk 1 tablespoon vanilla extract Directions: Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan. In a medium bowl, combine flour, baking powder and salt; stir to combine. In a separate bowl, whisk together sugar, butter and eggs; stir into the dry ingredients until well combined. Stir in milk and vanilla extract. Pour batter into prepared pan; bake for 25 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in pan on a wire rack before serving.
Berry Cupcakes
It’s impossible to say what the best part of these homemade cupcakes is. While the juicy berry filling is what stands out the most, it’s in the middle of what can only be described as the most perfect vanilla cupcake. Both of those delicious elements are topped off with vanilla mascarpone frosting, which is as dreamy as frosting gets. It’s made with just 4 ingredients and really makes the whole cupcake taste like it’s from an expensive bakery. These cupcakes are light, sweet, and ideal for the warmer months! While it’s impossible to say what the best part is, there’s one thing everyone who tries these cupcakes can agree on: the best bite of this cupcake includes the berries, cupcake, and frosting. When they all three come together, it’s unforgettably good!
How to Make Berry Filled Cupcakes
Combine ingredients to make the batter, and fill the cupcake tin. Bake, then let them cool. Combine all of the ingredients for the filling in a saucepan. Cook over medium heat until a sauce forms, then let it cool. Make the frosting by first beating together the butter and mascarpone. Beat in the powdered sugar and vanilla. Beat until fluffy. Assemble the cupcakes by creating a hole in the middle of each one. Fill the holes with the berry filling. Top with frosting. Enjoy!
Ingredient Notes
Milk: Adds moisture to the cupcakes so they aren’t too dry. Vegetable Oil: Adds richness and moisture to the cupcakes. Eggs: Bind the cupcake batter together. Vanilla: Enhances the sweetness in the cupcakes and pairs deliciously with the berry sauce. Granulated Sugar: Sweetens the cupcakes. Flour: Gives the cupcakes structure. Make sure to measure using the spoon and level method. Baking Powder: Helps the cupcakes rise so they become light and fluffy. Berries: I’m using fresh berries (raspberries, blueberries, and strawberries) for the berry sauce, but frozen would work too. If using frozen berries, they may take a few extra minutes to break down into a sauce. Lemon Juice: Adds freshness and acidity to the berry sauce. Cornstarch: Helps thicken the berry sauce. Butter: The base of our frosting. It gives delicious flavor but also helps create a rich, pipable frosting. Mascarpone: Adds a subtle tangy flavor to the frosting that pairs perfectly with fresh berries. If you don’t have mascarpone, cream cheese will work too!Powdered Sugar: Gives the frosting structure. If your powdered sugar has large lumps, make sure to sift it before adding it to the butter.
You can bring these Berry Filled Cupcakes to any picnic or backyard barbecue you have planned. They’re always a huge hit, especially during the warmer months when you want something sweet, but not too heavy. Berry Filled Cupcakes topped with an easy-to-make vanilla mascarpone frosting are treats that can make anyone smile! The natural sweetness from the ripe berries paired with the vanilla frosting and fluffy cupcakes is a medley of light flavors you’ll absolutely love. The berry sauce can be made up to 1 week in advance and stored in an airtight container in the refrigerator until ready to use. The cupcakes can be made up to 1 day in advance. Store in an airtight container at room temperature or in the refrigerator. Bring to room temperature before serving. I recommend making the frosting right before you intend to use it. If you make this recipe be sure to leave us a comment or rating. Enjoy!
