Mixed Berry Cupcakes with Cream Cheese Frosting
Course: DessertCuisine: AmericanDifficulty: Easy12
servings15
minutes12
minutesMy daughter made these delicious cupcakes for a ranch party and they were a hit. We did make them before to make sure they were good and didn’t serve them with the frosting just before baking sprinkled them with some vanilla sugar. These are great and would work with any frosting. The next time we make these we will serve it with a berry frosting. Make traditional cream cheese or buttercream frosting and add a tablespoon of your favorite jam and beat well. It adds color and flavor. These are moist, delicious and easy.
Ingredients Cupcakes
8 Tablespoons (1 stick) unsalted butter, room temperature
2/3 cup sugar
2 lg eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon grated lemon zest
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1 teaspoon vanilla
- Frosting
2 oz cream cheese, room temperature
8 Tablespoons (1 stick) unsalted butter, room temperature
Pinch of salt
4 to 5 cups powdered sugar
1 to 2 Tablespoons whole milk
1/2 teaspoon grated lemon zest
1/2 teaspoon lemon juice
Fresh berries for garnish or sprinkles
Directions
- Preheat oven to 350. Line a standard cupcake pan with 12 paper liners.
- Place butter and sugar in a large bowl and with a hand mixer and beat for 3 minutes until light and fluffy. Add the eggs and beat until fully incorporated and mixture looks pale yellow, about 2 minutes.
- Beat in flour, baking powder and salt on low speed, followed by the milk and vanilla. Beat everything together on low for 30 seconds and then high for 3 minutes. Scrape sides down and fold in berries and vanilla.
- Fill the prepared cups with batter about 3/4 high. Bake 10 minutes and then rotate pan and bake another 10 minutes until golden brown and cake tester inserted comes out clean.
- Remove the cupcakes from the pan after 5 minutes. Allow to cool completely before frosting.
- Frosting
- Place the cream cheese and butter in a bowl and with clean beaters on a hand mixer beat the two until well incorporated, beat on medium speed for 3 minutes.
- with the mixer on low speed, add the salt the 1 cup at a time of the powdered sugar. When the buttercream is spreadable and soft peaks stand, add the milk, a tablespoon at a time until you reach the desired consistency. Beat in lemon zest and juice, continue beating on high until whipped and creamy, 3 to 5 minutes.
- Frost cupcakes and place a couple berries on each one or use sprinkles. Cupcakes can last in an air tight container for 1 week in the refrigerator.
