Berry Blast Cupcakes
Summer is berry season, and there's no better way to use fresh berries than in a batch of berry blast cupcakes. You can use blueberries, raspberries, strawberries, or a mix of all three. The berries add a burst of flavor and a beautiful color to the cupcakes.
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1/2 cup mixed fresh berries blueberries, raspberries, strawberries
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Cream Cheese Frosting
- 1/2 cup unsalted butter softened
- 8 oz cream cheese softened
- 3 cups powdered sugar
- 1-2 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
- Mix in milk.
- Gently fold in the berries.
- Gradually add dry ingredients to wet mixture and mix until just combined.
- Fill cupcake liners about 2/3 full and bake for 18-20 minutes.
- For frosting, beat butter and cream cheese until smooth. Add powdered sugar and milk, and mix until fluffy.
- Frost cooled cupcakes and garnish with extra berries.