Craving a taste of summer in every bite? These Berries and Cream Cupcakes are a delightful treat that brings sunshine and juicy berries right to your table. Imagine luscious strawberries and blueberries folded into a fluffy vanilla cupcake, topped with a decadent cream cheese frosting and fresh berries. It’s a dreamy, creamy dessert that screams summer.
What sets these cupcakes apart is the unique technique used in the batter. By combining butter and flour instead of the traditional creaming method, the result is an extra light and airy texture that’s simply irresistible. Don’t worry if you’re new to this method; I’ve got you covered with easy-to-follow instructions and a helpful video tutorial. Get ready to impress your taste buds and guests with these Berries and Cream Cupcakes – they’re perfect for any summer occasion.
Ingredients
In creating these delightful berries and cream cupcakes, you’ll need to gather the following ingredients. Each component contributes to the perfect balance of flavors and textures, making these cupcakes a true summer treat.
Cupcake Base
- 6 tbsp (84g) unsalted butter, room temperature
- 3/4 cup (155g) sugar
- 6 tbsp (86g) sour cream
- 2 tsp vanilla extract
- 3 large egg whites, room temperature
- 1 1/4 cups (163g) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp (90ml) milk
- 2 tbsp (30ml) water
- 1 cup freeze-dried strawberries
Berry Compote
- 1 cup (224g) unsalted butter, room temperature
- 4 cups (460g) powdered sugar
- 3/4 tbsp (45-60ml) water or milk
- Pinch of salt
- Fresh berries for topping
Cream Filling
- 1/2 cup (120ml) heavy whipping cream, cold
- 1/4 cup (29g) powdered sugar
- 1/2 tsp vanilla extract
- 3 oz cream cheese, room temperature
- 1/2 cup chopped strawberries
- 1 box (16.25 oz) white cake mix
- 1 1/4 cups water
- 3 large egg whites
- 3 tbsp unsalted butter, melted
- 1 tsp almond extract
- 2 tsp vanilla extract
- 1 pint sliced strawberries
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
Equipment Needed
When preparing these delectable berries and cream cupcakes, having the right equipment on hand is crucial to ensure a successful baking experience.
Baking Tools
For this recipe, you will need a standard muffin/cupcake tin to bake the cupcakes to perfection. Additionally, having cupcake liners on hand will help in easily removing the cupcakes after baking.
Mixing and Measurement Tools
To create the cupcake batter and ensure precise measurements, you will need a set of measuring cups and spoons. A hand or stand mixer will also be essential for efficiently mixing the cupcake batter and the cream cheese filling.
Preparation
In this section, I will guide you through the preparation steps for these delightful berries and cream cupcakes. We will start by preparing the cupcake batter, followed by making the berry compote and then creating the luscious cream filling.
Preparing the Cupcake Batter
- Preheat the oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
- In a large mixing bowl, cream together butter and sugar until light and fluffy, about 3-4 minutes.
- Add sour cream and vanilla extract to the mixture and mix until well combined.
- Incorporate the egg whites in two batches, ensuring thorough mixing after each addition.
- Combine the dry ingredients in a separate bowl and the milk-water mixture in a measuring cup.
- Gradually add the dry ingredients to the batter, followed by the milk mixture, and mix until well combined.
- Fill the cupcake liners halfway and bake for 15-17 minutes until a toothpick comes out with a few crumbs.
- Allow the cupcakes to cool for 2-3 minutes before transferring them to a cooling rack.
Making the Berry Compote
- Heat the oven to 375°F.
- Place paper baking cups in muffin cups.
- In a large bowl, mix the cake mix, water, and other ingredients until well combined.
- Fill muffin cups 3/4 full with the batter.
- Bake for 12-20 minutes or until cupcakes are golden brown.
- Remove from the muffin cups and let them cool.
- In a medium bowl, beat the whipping cream until slightly thickened.
- Gradually add granulated sugar and vanilla bean paste while beating on medium-high speed until stiff peaks form.
- Transfer the whipped cream to a decorating bag fitted with a large star tip.
- Pipe whipped cream on top of the cooled cupcakes and garnish with fresh berries.
- Sprinkle the cupcakes with powdered sugar before serving.
By following these steps carefully, you’ll be on your way to enjoying these scrumptious berries and cream cupcakes in no time.
Baking
When it comes to baking the perfect berries and cream cupcakes, attention to detail is key. From mixing the batter to preparing the filling, each step contributes to the delicious outcome of this fruity treat.
Baking the Cupcakes
- Preheat the oven: Start by preheating the oven to 350F (176C) and line a muffin pan with 12 muffin liners.
- Prepare the dry ingredients: In a mixing bowl, sift the flour and add the baking powder, baking soda, and salt. Set the dry ingredients aside.
- Mix the wet ingredients: In a separate bowl, combine the milk, vegetable oil, vanilla extract, and eggs.
- Combine the wet and dry ingredients: Beat the wet ingredients into the dry ingredients until well combined.
- Add the hot water: Slowly incorporate hot water into the batter, mixing on low speed until smooth.
- Bake the cupcakes: Fill each cupcake liner halfway with the batter and bake for 15-17 minutes, or until a toothpick comes out clean.
- Cool the cupcakes: Allow the cupcakes to cool completely before coring. This helps prevent the filling from melting prematurely.
- Core the cupcakes: Use a cupcake corer or a knife to create a cavity in the center of each cupcake. This will allow space for the delicious cream filling.
- Prepare the cream filling: Whip heavy cream with cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Fill the cupcakes: Fill the cored cupcakes with the cream filling, adding a touch of chopped strawberries for an extra burst of flavor.
By following these steps closely, you’ll soon be enjoying the delightful combination of berries and cream in every bite of these delectable cupcakes.
Assembly
Filling the Cupcakes
To fill the cupcakes, use a cupcake corer to remove the center of each cupcake easily. Fill the cavities with the strawberry jam mixture prepared earlier for a delightful surprise in every bite.
Frosting and Decorating
For beautifully frosted cupcakes, use a large round decorating tip to create big swirls of strawberry whipped cream frosting on top of each cupcake. Finish by garnishing with fresh strawberry slices just before serving to add a pop of color and freshness.
Serving and Storage
After preparing these delightful berries and cream cupcakes, it’s crucial to know the best serving practices and storage tips to enjoy them at their finest.
Best Serving Practices
- Serve the cupcakes at room temperature to allow the flavors to fully develop.
- For an extra touch, top each cupcake with a fresh berry just before serving to enhance the visual appeal.
- Store any leftover cupcakes in an airtight container at room temperature for up to 2 days.
- To prolong freshness, refrigerate the cupcakes for up to 5 days, but allow them to come to room temperature before serving for the best texture and flavor.
Conclusion
I’ve shared a delightful recipe for Berries and Cream Cupcakes that combines the freshness of strawberries and blueberries with a fluffy vanilla base and cream cheese frosting. By following the detailed steps and tips provided, you can create these scrumptious cupcakes that are perfect for any occasion. Remember to use the right equipment, prepare the ingredients as listed, and follow the baking instructions for the best results. Serving these cupcakes at room temperature and garnishing them with fresh berries will enhance their flavors. Whether you enjoy them fresh out of the oven or store them for later, these berries and cream cupcakes are sure to be a hit with your family and friends. Happy baking!