Berry Berry Cupcakes
Sweet blackberries and raspberries add a fruity note to classic yellow cupcakes.
Makes: 18- 24 cupcakes
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Recipe Created By: Mary Carter
Featured In:
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Recipe Created By: Mary Carter
Featured In:
Ingredients
- 1 box (15 ounces) yellow cake mix
- 3 eggs
- 1 cup water
- 8 ounces cream cheese, softened
- 1 ½ cups fresh raspberries
- 1 ½ cups fresh blackberries
Frosting
- 1 cup (2 sticks) butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 4 tablespoons milk
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees. Rinse and drain berries in colander.
- Line muffin tins with paper liners.
- In a large bowl, mix eggs and cream cheese with electric mixer until smooth. Stir in water and cake mix. Combine until there are no lumps. Gently fold in 1 cup of each type of berry.
- Spoon batter gently into muffin cups, filling 3/4 full. Bake for 18 to 22 minutes, until tops are dome shaped and spring to the touch. Cool completely on baking rack.
- To make frosting, whip together butter, sugar, vanilla, milk and salt until very smooth. Ice cupcakes with a wide pastry tip. Decorate the tops with remaining berries.
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Tips & Notes
You can substitute the blackberries or raspberries for any of your favorite berries in this recipe. Blueberries would be delicious!
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