Summer Berries Cupcakes
Deliciously moist and fluffy vanilla cupcakes stuffed with summer berries, and topped with a sweet buttercream frosting!
Servings: 12 cupcakes
Calories: 569kcal
Ingredients
For the Cupcakes
- 1 ½ cups (190g) cake flour*
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs room temperature
- ¾ cup (150g) caster/granulated sugar
- 2 teaspoons vanilla extract
- ½ cup (115g) unsalted butter melted
- ½ cup (120g) Greek style yogurt
- ¼ cup (50g) fresh strawberries chopped
- ¼ cup (30g) fresh raspberries chopped
- ¼ cup (25g) fresh blueberries chopped
For the Frosting
- 4 cups (500g) icing/powdered sugar
- 1 cup (226g) unsalted butter softened
- 2 - 3 tablespoons milk
- 1 teaspoon vanilla extract
- Fresh berries to garnish
Instructions
For the Cupcakes
- Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with muffin cases, and set aside.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yogurt, and whisk until combined. Fold in the dry ingredients, then gently fold in the berries.
- Divide the batter evenly between the muffin cases, filling only 2/3 full.
- Bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.
For the Frosting
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on high until pale and creamy. Add half of the icing sugar and, starting on low speed and working up to high, beat until smooth and combined.
- Repeat with the remaining icing sugar. Add the milk and vanilla, and beat on high until light and fluffy. Add more milk if too thick, or more icing sugar if too thin.
- Transfer the frosting to a piping bag, and frost the cooled cupcakes. Garnish with fresh berries!
Notes
*Make your own cake flour! Measure out 1 and 1/2 cups (190g) of plain/all-purpose flour, remove 3 tablespoons, and replace with 3 tablespoons of cornflour/cornstarch. Sift well.
Leftover cupcakes can be stored, in an airtight container, in the fridge for up to 3 days. Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge.
Cupcakes can be made 1 day in advance, covered, and stored at room temperature or in the fridge. Cover the frosting, and store in the fridge until ready to use.