I love to celebrate the spring and summer months with these berry filled cupcakes! Raspberries, blueberries, and strawberries create a medley of delicious fruit flavors that fill the center of fluffy vanilla cupcakes. I love to top it all off with my quick and easy homemade vanilla mascarpone frosting for a real treat!
Berry season is short, but oh-so sweet. Good thing I can make these berry filled cupcakes all year round with fresh or frozen berries! I simply bake boxed cupcake mix, cut out the centers, stuff them with a super simple 3-berry jam, and top them with the easiest homemade vanilla mascarpone frosting. It sounds complicated, but there are only 10 ingredients involved!
What’s in This Berry Filled Cupcakes Recipe?
- Vanilla Cake Mix: Makes this recipe super easy! Use your favorite brand.
- Oil: Vegetable oil adds richness and moisture to the cupcakes.
- Eggs: Bind the cupcake batter together.
- Mixed Berries: I’m using fresh berries (raspberries, blueberries, and strawberries) for the berry sauce, but frozen would work too. If using frozen berries, they may take a few extra minutes to break down into a sauce.
- Lemon Juice: Adds freshness and acidity to the berry sauce.
- Cornstarch: Helps thicken the berry sauce.
- Butter: Unsalted butter forms the base of our frosting. It gives delicious flavor but also helps create a rich, pipable frosting.
- Mascarpone Cheese: Adds a subtle tangy flavor to the frosting that pairs perfectly with fresh berries. If you don’t have mascarpone, cream cheese will work too!
- Powdered Sugar: Gives the frosting structure. If your powdered sugar has large lumps, make sure to sift it before adding it to the butter.
- Vanilla Extract: Adds a warm and sweet flavor to the frosting.
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How to Store and Reheat
Store leftover berry filled cupcakes in an airtight container in the refrigerator for up to 2 days. I do not recommend freezing these cupcakes since the filling and frosting both do not freeze well.
Tips for Success
- Turn these cupcakes into chocolate cupcakes by using chocolate cake mix.
- Be sure to scoop and level your flour to avoid making the cupcakes too dense.
- Use the toothpick test to check for doneness. If the toothpick comes out dry or with moist crumbs, the cupcakes are done baking.
- Wait to frost the cupcakes until they have fully cooled. The buttercream will melt and fall off of warm cupcakes.
Berry Filled Cupcakes
Ingredients
For the Vanilla Cupcakes
- 13.25 ounces vanilla cake mix
- 1 cup water
- ⅓ cup vegetable oil
- 3 large eggs
For the Berry Sauce
- 1½ cups mixed berries fresh or frozen (I used raspberries, blueberries, and strawberries)
- 1 tablespoon lemon juice (from ½ lemon)
- 1 teaspoon cornstarch
For the Vanilla Mascarpone Fosting
- 6 tablespoons unsalted butter room temperature (¾ stick)
- 4 ounces mascarpone cheese room temperature (½ container)
- 2½ cups powdered sugar
- 1 teaspoon pure vanilla extract
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set
Instructions
For the Vanilla Cupcakes
- Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
- In a large bowl, whisk the water, vegetable oil, and eggs together.1 cup water, ⅓ cup vegetable oil, 3 large eggs
- Add the cake mix and mix gently to combine — you don’t want to overmix!13.25 ounces vanilla cake mix
- Divide the batter between the muffin wells, filling each one with ¼ cup of batter.
- Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes to a wire rack and allow them to cool completely before frosting.
For the Berry Sauce
- Add all of the ingredients (raspberries, blueberries, strawberries, lemon juice, and cornstarch) to a small saucepan set over medium heat.1½ cups mixed berries, 1 tablespoon lemon juice, 1 teaspoon cornstarch
- Cook, stirring often, for 5-7 minutes or until berries have broken down and the sauce has thickened.
- Remove the pan from the heat and allow it to cool completely before filling the cupcakes.
For the Vanilla Mascarpone Frosting
- Add the butter and mascarpone to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined, about 1 minute.6 tablespoons unsalted butter, 4 ounces mascarpone cheese
- Turn the mixer to low speed and slowly add the powdered sugar. When all of the powdered sugar has been incorporated, add the vanilla.2½ cups powdered sugar, 1 teaspoon pure vanilla extract
- Turn the mixer to medium speed and beat until the frosting is light and fluffy, about 2 minutes.
- Transfer the frosting to a piping bag fitted with your choice of tip. I’m using a Wilton 2D.
Assembly
- To assemble the cupcakes, cut a small hole from the center of each cupcake (about the size of a quarter and ¼-inch deep).
- Fill the hole with 1-2 teaspoons of berry filling and then place the cut out piece of cake back on top.
- Pipe the vanilla mascarpone frosting on top of each cupcake and garnish with a fresh berry and/or sprinkles, if desired.
Notes
How to Make Berry Filled Cupcakes Step-by-Step
Whisk the Wet: Preheat your oven to 350°, line a 12-count cupcake tin with paper liners, and set aside. In a large bowl, whisk 1 cup of water, ⅓ cup of vegetable oil, and 3 large eggs together.
Add the Dry: Add 13.25 ounces (1 box) of cake mix and mix gently to combine — you don’t want to overmix!
Fill the Cupcake Tin: Divide the batter between the muffin wells, filling each one with ¼ cup of batter.
Bake the Cupcakes: Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes to a wire rack and allow them to cool completely before frosting.
Prep the Fruit: Add 1½ cups of mixed berries, 1 tablespoon of lemon juice, and 1 teaspoon of cornstarch to a small saucepan set over medium heat.
Cook the Fruit: Cook, stirring often, for 5-7 minutes or until berries have broken down and the sauce has thickened. Remove the pan from the heat and allow it to cool completely before filling the cupcakes.
Beat the Frosting: Add 6 tablespoons of unsalted butter and 4 ounces of mascarpone cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined, about 1 minute. Turn the mixer to low speed and slowly add 2½ cups of powdered sugar. When all of the powdered sugar has been incorporated, add 1 teaspoon of vanilla. Turn the mixer to medium speed and beat until the frosting is light and fluffy, about 2 minutes. Transfer the frosting to a piping bag fitted with your choice of tip. I’m using a Wilton 2D.
Fill the Cupcakes: To assemble the cupcakes, cut a small hole from the center of each cupcake (about the size of a quarter and ¼-inch deep). Fill the hole with 1-2 teaspoons of berry filling and then place the cut out piece of cake back on top.
Frost and Serve: Pipe the vanilla mascarpone frosting on top of each cupcake and garnish with a fresh berry and/or sprinkles, if desired.
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