Vanilla Cupcakes With Berry Decoration Recipe

I’m excited to share airy vanilla biscuit cupcakes crowned with a delicate cream cheese frosting and fresh berry decorations, available for one-day-ahead pre-order and customizable through my Cupcakes With Fruit collection.

I get a little proud of these Vanilla Cupcakes With Berry Decoration. Pre-order 1 day in advance, and you’ll get an airy vanilla biscuit topped with a delicate cream cheese frosting and fresh berry decorations that actually impress people.

I lean on all purpose flour for that light crumb and cream cheese for a tangy, silky finish, and I let customers pick tiny tweaks so every batch feels personal. They make great Aesthetic Treats To Make for a pop-up or as classy Cupcakes With Fruit at a small party.

They’re simple, a bit showy, and I still mess up the piping sometimes so dont worry.

Ingredients

• All purpose flour: provides carbs and gluten for structure, minimal fiber, some protein.
• unsalted butter: adds richness, fat for moistness and flavor, raises calorie count.
• Eggs: give protein, help bind and leaven, yolks add moisture and richness.
• Granulated sugar: sweetens, adds moisture when creamed with butter, mostly empty carbs.
• Whole milk: contributes protein, fat, tender crumb, slightly creamy flavor.
• cream cheese: tangy, rich, makes frosting smooth, adds fat and mild protein.
• powdered sugar: main frosting sweetener, dissolves easily, mostly simple carbs.
• mixed berries: provide vitamins, fiber, tart-sweet contrast, fresh color and acidity.
• Vanilla extract: boosts aroma, enhances sweetness perception, tiny calories, lots of flavor.

Ingredient Quantities

• 1 1/4 cups (160 g) all purpose flour
• 1 1/4 tsp baking powder
• 1/4 tsp fine salt
• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temp
• 2 tsp pure vanilla extract
• 1/2 cup (120 ml) whole milk, room temp
• 2 tbsp neutral oil like vegetable or canola oil (optional for extra moistness)
• 8 oz (225 g) cream cheese, softened
• 1/2 cup (115 g) unsalted butter, softened
• 2 to 3 cups (240 to 360 g) powdered sugar, sifted
• 1 tsp vanilla extract for the frosting
• pinch fine salt
• 1 to 2 tsp lemon juice (optional, brightens flavor)
• 1 cup strawberries, hulled and halved
• 1/2 cup raspberries
• 1/2 cup blueberries
• 1/2 cup blackberries
• small handful fresh mint leaves (optional)
• 2 tbsp granulated sugar for macerating berries (optional)
• 12 paper cupcake liners
• toothpicks or small skewers for decorating (optional)

How to Make this

1. Pre-order 1 day in advance. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. Whisk together 1 1/4 cups (160 g) all purpose flour, 1 1/4 tsp baking powder and 1/4 tsp fine salt; set aside.

3. In a large bowl cream 1/2 cup (115 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar until light and fluffy, about 2–3 minutes. Add 2 large eggs one at a time, beating after each, then stir in 2 tsp pure vanilla extract.

4. Add the dry mix to the butter mixture in two additions, alternating with 1/2 cup (120 ml) whole milk (room temp), beginning and ending with the dry mix. Fold gently until just combined; stir in 2 tbsp neutral oil if you want extra moist cupcakes. Dont overmix or the cake will get tough.

5. Divide batter evenly among liners (about 3/4 full) and bake 18–22 minutes, or until a toothpick comes out with a few moist crumbs. Let cool in the tin 5 minutes then transfer to a wire rack to cool completely.

6. For the frosting beat 8 oz (225 g) softened cream cheese with 1/2 cup (115 g) softened unsalted butter until smooth. Add 1 tsp vanilla extract, a pinch of fine salt and 1 to 2 tsp lemon juice if using. Gradually beat in 2 to 3 cups (240–360 g) sifted powdered sugar until you reach desired sweetness and piping consistency. Chill briefly if the frosting is too soft.

7. Prep berries: in a bowl toss 1 cup strawberries (hulled and halved), 1/2 cup raspberries, 1/2 cup blueberries and 1/2 cup blackberries with 2 tbsp granulated sugar and a squeeze of lemon if you like. Let sit 10–20 minutes so they macerate and get juicier.

8. Pipe or spread cream cheese frosting onto cooled cupcakes. Top each with a mix of macerated berries; reserve a little of the berry juices to brush for extra gloss if you want.

9. Garnish with a small handful of fresh mint leaves and use toothpicks or small skewers to secure any delicate berry sculptures for transport.

10. Storage and final tips: because of the cream cheese frosting keep cupcakes in an airtight container in the fridge; bring to room temp 20–30 minutes before serving for best flavor. Room temp ingredients help batter emulsify, sift powdered sugar for a smooth frosting, and if frosting is too soft chill 10–15 minutes then re-whip.

Equipment Needed

1. Oven (set to 350°F) and a 12-cup muffin tin
2. Paper cupcake liners
3. Large mixing bowl and a medium mixing bowl
4. Electric hand mixer or stand mixer, theyre both fine for creaming and frosting
5. Measuring cups, measuring spoons and a kitchen scale for the grams
6. Whisk and rubber spatula for folding and scraping the bowl
7. Muffin scoop or large spoon to portion batter evenly
8. Wire cooling rack to cool cupcakes completely
9. Sifter or fine mesh sieve for powdered sugar and a small bowl for macerating berries
10. Piping bag with tip or offset spatula, plus toothpicks or small skewers for decorating

FAQ

Vanilla Cupcakes With Berry Decoration Recipe Substitutions and Variations

• All purpose flour: try cake flour for a lighter, more tender crumb (use about 2 tbsp less flour per cup); or use whole wheat pastry flour 1:1 for a nuttier, slightly denser cake; or a 1-to-1 gluten free flour blend that contains xanthan gum, same volume, may need a touch more liquid.
• Unsalted butter (in the batter): swap with vegan/plant based butter 1:1 for a dairy free option; or use coconut oil (solid, measured 1:1, will add a faint coconut note); or neutral vegetable oil (use about 3/4 the butter volume for similar moistness).
• Eggs (2 large): use flax eggs (1 tbsp ground flax + 3 tbsp water per egg, let sit 5 minutes) for vegan baking; or 1/4 cup unsweetened applesauce per egg for mild sweetness and moisture; or a commercial powdered egg replacer (follow package directions) for the most neutral texture.
• Cream cheese (for frosting): swap with mascarpone cheese 1:1 for a richer, silkier frosting; or full fat Greek yogurt that’s been well strained (use slightly less, and add a bit more powdered sugar to stabilize); or dairy free cream cheese 1:1 for a non dairy frosting that behaves similarly.

Pro Tips

– Let all your eggs, milk and butter come to room temp so they mix together easier, the batter will be smoother and you won’t have to overwork it. Gently fold the dry stuff in, don’t keep stirring once it’s just combined or the cupcakes get tough. If you want extra moist cupcakes add the 2 Tbsp oil like the recipe says, but don’t overdo it or the crumb gets heavy.

– Handle the cream cheese frosting nice and slow. Beat cream cheese and butter until totally smooth then add powdered sugar a little at a time, or you’ll end up with gritty or runny frosting. If it goes soft chill it 10 to 15 minutes then re-whip, and avoid over beating or the frosting will loosen and weep.

– Macerate the berries but manage the juice. Let them sit with the sugar 10 to 20 minutes so they get juicy, then drain or reserve a little of that juice to brush for shine. Pat berries slightly dry before placing on frosting if you want to avoid soggy tops, and add the berries right before serving or use toothpicks to secure them for travel.

– Cool completely before frosting and use a small frosting well or slight dome to hold the berries in place, that keeps them from sliding off. For transport chill them in a single layer so frosting firms up, then take out 20 to 30 minutes before serving so the flavors open up and the cream cheese isn’t too stiff.

Vanilla Cupcakes With Berry Decoration Recipe

Recipe by Tina Braven

0.0 from 0 votes

I’m excited to share airy vanilla biscuit cupcakes crowned with a delicate cream cheese frosting and fresh berry decorations, available for one-day-ahead pre-order and customizable through my Cupcakes With Fruit collection.

Pin

Servings

12

servings

Calories

460

kcal

Equipment: 1. Oven (set to 350°F) and a 12-cup muffin tin
2. Paper cupcake liners
3. Large mixing bowl and a medium mixing bowl
4. Electric hand mixer or stand mixer, theyre both fine for creaming and frosting
5. Measuring cups, measuring spoons and a kitchen scale for the grams
6. Whisk and rubber spatula for folding and scraping the bowl
7. Muffin scoop or large spoon to portion batter evenly
8. Wire cooling rack to cool cupcakes completely
9. Sifter or fine mesh sieve for powdered sugar and a small bowl for macerating berries
10. Piping bag with tip or offset spatula, plus toothpicks or small skewers for decorating

Ingredients

• 1 1/4 cups (160 g) all purpose flour

• 1 1/4 tsp baking powder

• 1/4 tsp fine salt

• 1/2 cup (115 g) unsalted butter, softened

• 3/4 cup (150 g) granulated sugar

• 2 large eggs, room temp

• 2 tsp pure vanilla extract

• 1/2 cup (120 ml) whole milk, room temp

• 2 tbsp neutral oil like vegetable or canola oil (optional for extra moistness)

• 8 oz (225 g) cream cheese, softened

• 1/2 cup (115 g) unsalted butter, softened

• 2 to 3 cups (240 to 360 g) powdered sugar, sifted

• 1 tsp vanilla extract for the frosting

• pinch fine salt

• 1 to 2 tsp lemon juice (optional, brightens flavor)

• 1 cup strawberries, hulled and halved

• 1/2 cup raspberries

• 1/2 cup blueberries

• 1/2 cup blackberries

• small handful fresh mint leaves (optional)

• 2 tbsp granulated sugar for macerating berries (optional)

• 12 paper cupcake liners

• toothpicks or small skewers for decorating (optional)

Directions

• Pre-order 1 day in advance. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
• Whisk together 1 1/4 cups (160 g) all purpose flour, 1 1/4 tsp baking powder and 1/4 tsp fine salt; set aside.
• In a large bowl cream 1/2 cup (115 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar until light and fluffy, about 2–3 minutes. Add 2 large eggs one at a time, beating after each, then stir in 2 tsp pure vanilla extract.
• Add the dry mix to the butter mixture in two additions, alternating with 1/2 cup (120 ml) whole milk (room temp), beginning and ending with the dry mix. Fold gently until just combined; stir in 2 tbsp neutral oil if you want extra moist cupcakes. Dont overmix or the cake will get tough.
• Divide batter evenly among liners (about 3/4 full) and bake 18–22 minutes, or until a toothpick comes out with a few moist crumbs. Let cool in the tin 5 minutes then transfer to a wire rack to cool completely.
• For the frosting beat 8 oz (225 g) softened cream cheese with 1/2 cup (115 g) softened unsalted butter until smooth. Add 1 tsp vanilla extract, a pinch of fine salt and 1 to 2 tsp lemon juice if using. Gradually beat in 2 to 3 cups (240–360 g) sifted powdered sugar until you reach desired sweetness and piping consistency. Chill briefly if the frosting is too soft.
• Prep berries: in a bowl toss 1 cup strawberries (hulled and halved), 1/2 cup raspberries, 1/2 cup blueberries and 1/2 cup blackberries with 2 tbsp granulated sugar and a squeeze of lemon if you like. Let sit 10–20 minutes so they macerate and get juicier.
• Pipe or spread cream cheese frosting onto cooled cupcakes. Top each with a mix of macerated berries; reserve a little of the berry juices to brush for extra gloss if you want.
• Garnish with a small handful of fresh mint leaves and use toothpicks or small skewers to secure any delicate berry sculptures for transport.
• Storage and final tips: because of the cream cheese frosting keep cupcakes in an airtight container in the fridge; bring to room temp 20–30 minutes before serving for best flavor. Room temp ingredients help batter emulsify, sift powdered sugar for a smooth frosting, and if frosting is too soft chill 10–15 minutes then re-whip.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 80g
• Total number of serves: 12
• Calories: 460kcal
• Fat: 25.5g
• Saturated Fat: 14.2g
• Trans Fat: 0.17g
• Polyunsaturated: 0.71g
• Monounsaturated: 6.7g
• Cholesterol: 93.5mg
• Sodium: 175mg
• Potassium: 64mg
• Carbohydrates: 53.6g
• Fiber: 1.4g
• Sugar: 42.6g
• Protein: 4.2g
• Vitamin A: 196IU
• Vitamin C: 4.2mg
• Calcium: 42mg
• Iron: 0.58mg