Berry Berry Cupcakes
Sweet blackberries and raspberries add a fruity note to classic yellow cupcakes.


Learn how to freeze fresh summer berries for use in colder months.


  1. Preheat oven to 350 degrees. Rinse and drain berries in colander.
  2. Line muffin tins with paper liners.
  3. 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.
  4. 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.
  5. 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.



Tips & Notes

You can substitute the blackberries or raspberries for any of your favorite berries in this recipe. Blueberries would be delicious!


  1. I was disappointed in finished product. Thefruit samk to bottom and left the paper soggy. The dome sank. You could hide with frosting. The taste was great. Maybe as a cake next time. I’ll toss the fruit in flour first.


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