Berries and Cream Cupcakes

Biting into a light, fluffy cupcake topped with a swirl of rich cream and a burst of berry flavor is simply irresistible. These Berries and Cream Cupcakes are a delightful treat that can be whipped up in about an hour, making them perfect for a spontaneous gathering or a special dessert. The combination of freeze-dried mixed berries and a creamy frosting not only elevates the flavor but also provides a beautiful presentation.

This recipe is ideal for anyone craving a sweet indulgence, whether for a birthday party or an afternoon tea with friends. You can make the cupcakes a day in advance; just store them in an airtight container to keep them fresh.

Why You’ll Love This Recipe

• The cupcakes are incredibly moist thanks to the combination of milk and vegetable oil.
• The rich cream cheese frosting adds a delightful tang to each bite.
• Freeze-dried berries provide intense flavor and great texture without the extra moisture.
• The creamy topping pairs beautifully with fresh berries for a stunning presentation.

What You’ll Need

Gather the following ingredients to create this delicious treat:

For the Cupcakes

• 1 1/4 cups (163g) all purpose flour
• 1 cup (207g) sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (120ml) milk
• 1/4 cup (60ml) vegetable oil
• 1 tsp vanilla extract
• 1 large egg
• 1/2 cup (120ml) water
• 1 cup freeze-dried mixed berries

For the Cream Cheese Frosting

• 1 cup (224g) unsalted butter, softened
• 4 cups (460g) powdered sugar
• 3-4 tbsp (45-60ml) water or milk
• Pinch of salt
• Fresh berries, for topping

For the Whipped Cream

• 1/2 cup (120ml) heavy whipping cream, cold
• 1/4 cup (29g) powdered sugar
• 3/4 tsp almond extract
• 3 oz cream cheese, room temperature

Use low-fat cream cheese for a lighter frosting.

Substitutions & Swaps

• Almond extract can be replaced with vanilla extract.
• Use coconut oil instead of vegetable oil for a different flavor.
• Fresh berries can be used in place of freeze-dried berries.
• A dairy-free butter substitute works for the frosting.

How to Make It

Start your baking adventure with these straightforward steps.

Preheat the oven

Preheat your oven to 350°F (175°C) and prepare a cupcake tin with liners.

Mix dry ingredients

Combine the flour, sugar, baking powder, and salt in a large bowl. Whisk until well blended.

Mix wet ingredients

Whisk together the milk, vegetable oil, vanilla extract, egg, and water in another bowl until smooth.

Combine mixtures

Pour the wet ingredients into the dry ingredients. Stir until just combined, then fold in the freeze-dried mixed berries.

Bake

Scoop the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes or until a toothpick comes out clean.

Cool

Remove the cupcakes from the oven and allow them to cool in the pan for 10 minutes. Then, transfer them to a wire rack to cool completely.

Make the frosting

Beat the softened butter and cream cheese together in a mixing bowl until creamy. Gradually add powdered sugar, water or milk, and a pinch of salt, and mix until smooth.

Prepare whipped cream

Whip the cold heavy cream with powdered sugar and almond extract in a separate bowl until stiff peaks form.

Frost the cupcakes

Spread or pipe the cream cheese frosting onto each cupcake, followed by a dollop of whipped cream. Top with fresh berries.

How to Store It

Fridge: Store cupcakes in an airtight container for up to 3 days.
Freezer: Yes, freeze for up to 2 months.
Reheat: Not recommended; best served chilled.

Tips for Best Results

• Ensure all ingredients are at room temperature for smooth mixing.
• Don’t overmix the batter to keep cupcakes light and fluffy.
• Use a piping bag for a beautiful frosting application.
• Allow cupcakes to cool completely before frosting to avoid melting.

Serving Suggestions

• Serve at birthday parties for a colorful dessert option.
• Pair with coffee for an afternoon tea treat.
• Top with additional fresh berries for a stunning presentation.