Berry Cupcakes Recipes

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BLUEBERRY CUPCAKES



Blueberry Cupcakes image

These blueberry cupcakes are breakfast for dessert. Fresh blueberries are mixed into vanilla cake -- rather than muffin -- batter, which is then topped with cinnamon streusel and swirls of blueberry-cream cheese icing. This recipe appeared in episode 308 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h25m

Yield Makes 12 cupcakes

Number Of Ingredients 18

6 tablespoons granulated sugar
1/4 cup dark-brown sugar
1 teaspoon cinnamon
1 2/3 cups cake flour (not self-rising)
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup sour cream
6 ounces blueberries (1 1/4 cups)
1 1/4 sticks unsalted butter, softened
8 ounces cream cheese, room temperature
1/2 teaspoon pure vanilla extract
2 2/3 cups confectioners' sugar, sifted
1/4 cup high-quality blueberry jam, such as Hero, strained (3 tablespoons)

Steps:

  • Make the topping: Mix together granulated and brown sugars and cinnamon.
  • Make the cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries.
  • Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.
  • Make the icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.

BERRY SURPRISE CUPCAKES



Berry Surprise Cupcakes image

These cupcakes have a surprise inside them: Fruit Roll-Ups. They give these cupcakes a sweet fruity flavor and they are sure to be a hit at any get-together.-Susan Lucas, Brampton, Ontario

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 7

1 package white cake mix (regular size)
1-1/3 cups water
3 large egg whites
2 tablespoons canola oil
3 strawberry Fruit Roll-Ups, unrolled
1 can (16 ounces) vanilla frosting
6 pouches strawberry Fruit Snacks

Steps:

  • In a large bowl, combine the cake mix, water, egg whites and canola oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups half full. Cut each fruit roll into eight pieces; place one piece over batter in each cup. Fill two-thirds full with remaining batter. , Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting; decorate with Fruit Snacks.

Nutrition Facts : Calories 207 calories, Fat 7g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 198mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 0 fiber), Protein 1g protein.

BERRY CUPCAKES



Berry Cupcakes image

Pledge allegiance to these berry cupcakes via a cake-stand Monument crowned with flags.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 34

Number Of Ingredients 11

3 1/4 cups cake flour (not self-rising), sifted
2 teaspoons baking powder
1 teaspoon coarse salt
8 ounces (2 sticks) unsalted butter, softened
1 3/4 cups sugar
2 vanilla beans, split and scraped, pods reserved for another use, or 1 tablespoon pure vanilla extract
1 cup whole milk
8 large egg whites, room temperature
1 1/2 pints (3 cups) blueberries
34 raspberries (1/2 pint; about 1 1/3 cups)
Seven-Minute Frosting for Berry Cupcakes

Steps:

  • Preheat oven to 325 degrees, with racks in middle and lower positions. Line 3 muffin tins with 34 liners. Whisk together 3 cups flour, the baking powder, and salt.
  • Beat butter, 1 1/2 cups sugar, and the vanilla until pale and fluffy. Scrape down sides of bowl as needed. Beat in flour mixture in 3 additions, alternating with milk.
  • Beat whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff, glossy peaks form. Using a rubber spatula, fold one-third of the whites into batter, then carefully fold in remaining whites. Gently toss blueberries with remaining 1/4 cup flour to coat. Gently fold floured blueberries into batter. Divide batter evenly among cupcake liners.
  • Bake until cupcakes spring back when touched, 23 to 25 minutes. Let cool in tins on wire racks for 10 minutes. Remove cupcakes from tins, and let cool completely on wire racks. Frost cupcakes and garnish each with a raspberry.

ANGEL FOOD CUPCAKES WITH WHIPPED CREAM AND BERRIES



Angel Food Cupcakes with Whipped Cream and Berries image

Set aside that cumbersome angel food cake pan and make this lighter-than-air dessert in cupcake form, instead. Topped with vanilla bean whipped cream and fresh berries, this is a truly heavenly treat.

Provided by Bree Hester

Categories     Dessert

Time 1h

Yield 30

Number Of Ingredients 8

1 box Betty Crocker™ white angel food cake mix
1 1/4 cups water
1 cup heavy whipping cream, well chilled
2 tablespoons granulated sugar
2 teaspoons vanilla bean paste
1 cup fresh raspberries
1 cup fresh blueberries
Powdered sugar

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 30 to 36 regular-size muffin cups.
  • In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour batter into muffin cups, filling each 3/4 full.
  • Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to cooling rack. Cool.
  • In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in granulated sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks form. Spoon whipped cream into decorating bag fitted with large star tip.
  • Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with powdered sugar.

Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 11 g, TransFat 0 g

GRAMMY'S BLUEBERRY CUPCAKES



Grammy's Blueberry Cupcakes image

This is my grammy's recipe for blueberry cupcakes. Serve with a warm vanilla sauce.

Provided by KFREESE

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
6 tablespoons butter, softened
1 ¼ cups white sugar
2 large eggs
½ cup milk
1 pint fresh blueberries
2 teaspoons white sugar
1 pinch ground cinnamon

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
  • Sift flour, baking powder, and salt together in a bowl.
  • Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
  • Crush 1/2 of the blueberries with a fork in a small bowl; mix into the batter. Gently fold remaining blueberries into the batter and fill the prepared muffin cups 3/4 full.
  • Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Cool in the tin for 30 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 241.4 calories, Carbohydrate 41.7 g, Cholesterol 47.1 mg, Fat 7.1 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 174.6 mg, Sugar 24.6 g

REAL STRAWBERRY CUPCAKES



Real Strawberry Cupcakes image

Most strawberry cake recipes ask you to use artificially flavored gelatin. This one uses only uses fresh ingredients. Also makes a great cake!

Provided by drewface

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 16

8 large fresh strawberries, or as needed
2 eggs
1 cup white sugar
⅓ cup vegetable oil
½ teaspoon vanilla extract
½ teaspoon lemon zest
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
3 tablespoons instant vanilla pudding mix
1 drop red food coloring, or as needed
¾ cup cream cheese, softened
2 tablespoons butter, softened
½ cup confectioners' sugar
½ teaspoon vanilla extract
3 large fresh strawberries, sliced

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
  • Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
  • In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
  • Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
  • To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.

Nutrition Facts : Calories 294.9 calories, Carbohydrate 39 g, Cholesterol 52 mg, Fat 14.1 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 248.9 mg, Sugar 25.4 g

BERRY-TOPPED WHITE CUPCAKES



Berry-Topped White Cupcakes image

Guests just love these yummy white cupcakes that are topped with a cream cheese frosting. The strawberry-blueberry garnish makes them the perfect treat for a patriotic-themed party on Memorial Day or Fourth of July. -Judy Kenninger, Brownsburg, Indiana

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 22 cupcakes.

Number Of Ingredients 14

5 large egg whites
1/2 cup plus 2 tablespoons butter, softened
1 cup sugar, divided
3/4 teaspoon vanilla extract
2-1/4 cups cake flour
2-1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
ICING:
4 ounces cream cheese, softened
1/3 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon lemon juice
Assorted berries

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into batter; fold in remaining whites., With a spoon, gently fill foil- or paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For icing, in a small bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and lemon juice. Frost cupcakes. Top with berries.

Nutrition Facts : Calories 226 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 207mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.

BLUEBERRY CUPCAKES.



Blueberry Cupcakes. image

Take a break with these mini blueberry cupcakes, easy to make with no regret!

Provided by 12elliecox

Time 35m

Yield Makes 12

Number Of Ingredients 6

110g / 4oz Self-raising flour
110g / 4oz cup of caster (superfine) sugar
110g / 4oz of butter, softened
1 tsp Vanilla extract
2 Large eggs
110g / 4oz cup of fresh blueberries.

Steps:

  • Preheat the oven to 190 c, 170 c - gas mark 5.
  • Measure the flour, sugar, butter and vanilla extract into a bowl. You then crack your 2 eggs, also in the bowl.
  • Beat the mixture hard with a wooden spoon or a fork until you have a light, fluffy batter.
  • Fold in the blueberries, then use a teaspoon to fill 12 paper cases in a cupcake tray.
  • Put the tray in the oven for 15 minutes. Once well cooked all the way threw, put them on a wire rack and leave to cool.

BLUEBERRY CAKE/CUPCAKES



Blueberry Cake/Cupcakes image

Make and share this Blueberry Cake/Cupcakes recipe from Food.com.

Provided by Rita1652

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 10

1/2 cup butter (room temp)
2 cups flour
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk
2 teaspoons baking soda
2 1/2 cups blueberries, lightly dusted with
flour
1/2 teaspoon salt

Steps:

  • Cream together butter and sugar,add eggs one at a time, add vanilla.
  • In an other bowl sift dry ingredients, Stir some of the flour mixture into the butter mixture, then stir in some of the milk, alternating flour and milk until everthing is combined - without overmixing.
  • Fold in blueberries gently.
  • Pour into greased & floured baking pan and bake at 350 for 25 minutes for muffins or 45-50 minutes for a loaf, dusting top with a little additional sugar before baking.

Nutrition Facts : Calories 391.9, Fat 13.7, SaturatedFat 8.1, Cholesterol 79.1, Sodium 588, Carbohydrate 62.7, Fiber 1.9, Sugar 36, Protein 5.8

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2021-06-02 Set aside. Beat the butter on high for 30 seconds. Gradually add the1-1/4 cups of sugar, 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
From ladybehindthecurtain.com


MARY BERRY’S VANILLA CUPCAKES: BEST VANILLA CUPCAKE RECIPE
2020-01-30 Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases. Put all the cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed. Divide the mixture evenly between the paper cases. Meanwhile, make the icing.
From redonline.co.uk


10 BEST BLUEBERRY CUPCAKES WITH CAKE MIX RECIPES | YUMMLY
2022-05-02 MINI LIME CUPCAKES WITH BLUEBERRY FROSTING The Spiffy Cookie. eggs, fresh lime juice, milk, vegetable oil, white cake mix, powdered sugar and 8 more.
From yummly.com


BERRY DELIGHT CUPCAKES RECIPE | MYRECIPES
HEAT oven to 350° F. Line two 12-cup muffin pans with baking cups. Blend cake mix, water, oil and eggs in large bowl until moistened. Beat with mixer on medium speed 2 minutes or whisk by hand for 2 minutes.
From myrecipes.com


BERRY CHOCOLATE CUPCAKES | EVERYDAYDIABETICRECIPES.COM
Preheat oven to 350 degrees F. Line 18 muffin tin cups with paper liners; set aside. In a saucepan, stir together Splenda and water. Cook over medium-low heat until the Splenda dissolves and mixture almost boils, stirring constantly.
From everydaydiabeticrecipes.com


CUPCAKE & BUTTERCREAM RECIPE | LADY BERRY CUPCAKES
Online Classes Cupcake & Buttercream Recipe. Cupcake & Buttercream Recipe 9.99. Grab your Baking Guide & learn to make: ... and not for reteaching as per terms & conditions of purchase Policy 2022 Designs are the intellectual property of Lady Berry Cupcakes* BUY NOW. Quantity: Add To Cart. You Might Also Like Cute Teddy Bear Class. 4.99. Birthday Cupcake …
From ladyberrycupcakes.co.uk


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