Triple Berry Cupcakes
Delightful cupcakes bursting with the freshness of strawberries, blueberries, and raspberries, topped with creamy buttercream frosting.
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 0.25 tsp salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cup whole milk
- 0.5 cup fresh mixed berries (strawberries, blueberries, raspberries), chopped
Frosting Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp whole milk
- Fresh mixed berries for garnish
Instructions
Preparing the Cupcake Batter
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- Gently fold in the chopped mixed berries.
Baking the Cupcakes
- Preheat the oven to 350F (175C).
- Line a muffin tin with paper liners.
- Divide the batter evenly among the lined muffin cups, filling each about 2/3 full.
- Bake for approximately 18-20 minutes or until a toothpick inserted into the center comes out clean.
Creating the Frosting
- In a separate mixing bowl, beat the softened butter, powdered sugar, vanilla extract, and milk together until creamy and smooth.
- Once the cupcakes have cooled completely, frost them with the buttercream frosting.
Garnishing
- Garnish the cupcakes with fresh mixed berries for a beautiful presentation.
Serving
- Arrange your Triple Berry Cupcakes on a serving platter and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. You can freeze unfrosted cupcakes for up to a month. Thaw them in the refrigerator before serving.