Berry Cupcakes with Berry Frosting

Introduction

Imagine biting into a perfectly moist cupcake bursting with the bright, tangy flavor of fresh berries, topped with a swirl of intensely fruity and creamy frosting. These Berry Cupcakes deliver that experience in every bite, combining sweet blackberries and raspberries in both the batter and the rich, jewel-toned buttercream. You’ll love how the hint of lemon ties all the berry flavors together for a truly summery treat.

Prep & Cook Time

Prep Time: 60 minutes | Cook Time: 26 minutes | Total Time: 1 hour 26 minutes | Servings: 26 cupcakes

Ingredients

• 3/4 cup butter (room temperature)
• 1/4 cup vegetable oil
• 1 3/4 cups granulated sugar
• 1 T. vanilla extract
• 1 tsp. lemon extract
• 3 large eggs
• 3/4 cup buttermilk
• 3 1/4 cups all-purpose flour
• 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup blackberries
• 1 cup raspberries
• 2 1/2 cups blackberries and raspberries
• 3/4 cup butter (room temperature)
• 1/4 tsp. lemon extract
• 2 cups powdered sugar
• 1/2 cup black candy melts

Instructions

1. Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with 26 paper liners.
2. In a large bowl, cream together the first 3/4 cup of butter, vegetable oil, and granulated sugar until light and fluffy, about 3-4 minutes.
3. Beat in the vanilla extract and 1 tsp. lemon extract. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Add about one-third of the dry ingredients to the butter mixture, mixing on low speed until just combined. Follow with half of the buttermilk, mixing to combine. Repeat, ending with the final third of the dry ingredients. Mix only until no large streaks of flour remain.
6. Gently fold in the 1 cup of blackberries and 1 cup of raspberries. Be careful not to overmix.
7. Divide the batter evenly among the 26 prepared liners, filling each about 2/3 full.
8. Bake for 24-26 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
9. While the cupcakes cool, prepare the frosting. In a small saucepan over medium heat, cook the 2 1/2 cups of mixed blackberries and raspberries, stirring and mashing frequently, until they break down and release their juices, about 8-10 minutes.
10. Strain the berry mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract all the purée. Discard the seeds and pulp. Let the purée cool completely.
11. In a large bowl, beat the second 3/4 cup of butter until smooth and creamy. Add the 1/4 tsp. lemon extract and the cooled berry purée, and beat until fully combined.
12. Gradually add the powdered sugar, beating on low speed at first and then increasing to high, until the frosting is smooth, fluffy, and holds stiff peaks.
13. To decorate, melt the black candy melts according to package instructions. Using a spoon or piping bag, create a small drizzle or decorative design on the paper liners (optional). Once set, pipe or spread the berry frosting onto the completely cooled cupcakes.

Variations

• Berry Compote Filling: Core the center of each cooled cupcake and fill it with a teaspoon of the reduced berry purée before frosting for a surprise burst of flavor.
• Lemon Glaze: For a simpler topping, skip the frosting and drizzle the cupcakes with a glaze made from powdered sugar and the lemon extract mixed with a little milk or berry juice.
• Frosting Swirl: Create an ombre effect by dividing the frosting into two bowls, tinting one portion darker with a bit of reserved berry purée, and piping them together using a two-tone piping technique.
• Mini Cupcakes: Bake as mini cupcakes for a bite-sized party treat; reduce the baking time to about 12-15 minutes.

Tips for Success

• Room Temperature is Key: Ensure your butter, eggs, and buttermilk are truly at room temperature for a smooth, emulsified batter that bakes up evenly.
• Don’t Overmix: Gently fold the berries into the batter and mix the dry ingredients only until combined to avoid tough, dense cupcakes.
• Cool the Purée Completely: If the berry purée is even slightly warm when added to the butter, it will melt the frosting and make it runny.
• High-Altitude Adjustment: At elevations over 3,500 feet, reduce baking powder to 1/4 tsp, baking soda to 3/4 tsp, and sugar to 1 1/2 cups.

Storage & Reheating

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, let them sit at room temperature for 30 minutes before serving. Unfrosted cupcakes can be frozen for up to 2 months; thaw overnight in the fridge before frosting.

FAQ

Can I use frozen berries?

Yes, you can use frozen berries. Thaw and drain them well, patting them dry with paper towels to remove excess moisture before folding into the batter.

Why did my frosting turn out runny?

This is likely because the berry purée was not cooled completely before adding it to the butter, or the butter was too soft. Ensure both are at the correct temperature, and you can chill the frosting for 15-20 minutes before re-whipping if needed.

Can I make this into a cake?

Yes, this recipe can be adapted for two 9-inch round cake pans. Bake at the same temperature; start checking for doneness around 28-32 minutes.

What can I use instead of buttermilk?

Make a quick substitute by placing 2 1/4 teaspoons of white vinegar or lemon juice in a measuring cup and adding enough milk to reach the 3/4 cup line. Let it sit for 5 minutes before using.

Can I omit the lemon extract?

Yes, you can omit it, but it enhances the berry flavor. You could substitute an equal amount of vanilla extract in both the cupcakes and frosting.

Why are my cupcakes sinking in the middle?

This is often caused by overmixing the batter after adding the dry ingredients, which develops too much gluten, or by opening the oven door too early in the baking process.