Celebrate the spring and summer months with Berry Filled Cupcakes! Raspberries, blueberries, and strawberries create a medley of delicious fruit flavors that fill the center of fluffy vanilla cupcakes. Top it all off with vanilla mascarpone frosting for a real treat!
Berry Cupcakes
It’s impossible to say what the best part of these homemade cupcakes is. While the juicy berry filling is what stands out the most, it’s in the middle of what can only be described as the most perfect vanilla cupcake.
Both of those delicious elements are topped off with vanilla mascarpone frosting, which is as dreamy as frosting gets. It’s made with just 4 ingredients and really makes the whole cupcake taste like it’s from an expensive bakery. These cupcakes are light, sweet, and ideal for the warmer months!
While it’s impossible to say what the best part is, there’s one thing everyone who tries these cupcakes can agree on: the best bite of this cupcake includes the berries, cupcake, and frosting. When they all three come together, it’s unforgettably good!
Why You’ll Love these Mixed Berry Cupcakes:
- Filled: Filled cupcakes are always way more exciting than any other cupcake! For a fun surprise, don’t tell anyone–just watch their faces when they take a bite and find out!
- Fluffy: Put away that boxed cake mix. Homemade cupcakes are so much fluffier than the store-bought stuff!
- Sweet: While the cupcakes and frosting are sweet from sugar, the berries bring a natural sweetness to the dessert that can’t be beat.
How to Make Berry Filled Cupcakes
Be sure to see the recipe card below for full ingredients & instructions!
- Combine ingredients to make the batter, and fill the cupcake tin.
- Bake, then let them cool.
- Combine all of the ingredients for the filling in a saucepan. Cook over medium heat until a sauce forms, then let it cool.
- Make the frosting by first beating together the butter and mascarpone. Beat in the powdered sugar and vanilla. Beat until fluffy.
- Assemble the cupcakes by creating a hole in the middle of each one.
- Fill the holes with the berry filling. Top with frosting. Enjoy!
Ingredient Notes
- Milk: Adds moisture to the cupcakes so they aren’t too dry.
- Vegetable Oil: Adds richness and moisture to the cupcakes.
- Eggs: Bind the cupcake batter together.
- Vanilla: Enhances the sweetness in the cupcakes and pairs deliciously with the berry sauce.
- Granulated Sugar: Sweetens the cupcakes.
- Flour: Gives the cupcakes structure. Make sure to measure using the spoon and level method.
- Baking Powder: Helps the cupcakes rise so they become light and fluffy.
- 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: The base of our frosting. It gives delicious flavor but also helps create a rich, pipable frosting.
- Mascarpone: 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.
These cupcakes consist of a moist vanilla cupcake base filled with a sauce made of mixed berries and topped with a mascarpone buttercream frosting for a tangy finish.
While whole milk adds additional fat and richness, you can use any milk you have on hand.
If you don’t have mascarpone cheese, you can use an equal amount of cream cheese!
If your cupcakes are a bit flat, that’s most likely because you didn’t add enough baking powder. Also, be sure to check the expiration date on your baking powder! If it’s expired, it just won’t do the trick.
To prevent your cupcakes from becoming dry, be sure to scoop and level your flour (or use a scale). Too much flour will lead to dry cupcakes. Also, be sure not to overmix the batter. This can cause too much gluten to develop, leading to dry or rubbery cupcakes.
You can bring these Berry Filled Cupcakes to any picnic or backyard barbecue you have planned. They’re always a huge hit, especially during the warmer months when you want something sweet, but not too heavy.
Make Ahead Instructions
The sauce and the cupcakes can both be made ahead of time.
The berry sauce can be made up to 1 week in advance and stored in an airtight container in the refrigerator until ready to use.
The cupcakes can be made up to 1 day in advance. Store in an airtight container at room temperature or in the refrigerator. Bring to room temperature before serving.
I recommend making the frosting right before you intend to use it.
Storage Instructions
Store leftover berry filled cupcakes in an airtight container in the refrigerator for up to 2 weeks.
Freezing Instructions
You can freeze the unfilled cupcakes in an airtight container for up to 3 months. I do not recommend freezing the filling or the frosting. Let the cupcakes thaw overnight in the refrigerator before filling and frosting.
Variations
- You can make the filling out of any combination of berries you like, such as cherries, blackberries, cranberries, currants, mulberries, or huckleberries.
- If you’re unable to find mascarpone cheese, you can make the frosting with cream cheese. This will yield a slightly tangier frosting.
- Turn these cupcakes into chocolate cupcakes by adding ½ cup of cocoa powder, reducing the flour to 1¼ cups, and increasing the milk to ¾ cup.
Tips for the Best Cupcakes
- Make sure to use baking powder, not baking soda.
- Be sure to scoop and level your flour to avoid making the cupcakes too dense.
- Take care not to overmix the batter. This could cause your cupcakes to come out dry and 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 topped with an easy-to-make vanilla mascarpone frosting are treats that can make anyone smile! The natural sweetness from the ripe berries paired with the vanilla frosting and fluffy cupcakes is a medley of light flavors you’ll absolutely love.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Berry Filled Cupcakes
Ingredients
For the Vanilla Cupcakes
- ½ cup whole milk 114 grams
- ½ cup vegetable oil 100 grams
- 2 large eggs 100 grams
- 2 teaspoons pure vanilla extract 8 grams
- 1 cup granulated sugar 200 grams
- 1½ cups all-purpose flour 180 grams
- 1 teaspoon baking powder 4 grams
For the Berry Sauce
- ½ cup raspberries 60 grams, fresh or frozen
- ½ cup blueberries 85 grams, fresh or frozen
- ½ cup diced strawberries 84 grams, fresh or frozen
- 1 tablespoon lemon juice 14 grams, from ½ lemon
- 1 teaspoon cornstarch 3 grams
For the Vanilla Mascarpone Fosting
- 6 tablespoons unsalted butter 85 grams, room temperature (¾ stick)
- 4 ounces mascarpone cheese 113 grams, room temperature (½ container)
- 2½ cups powdered sugar 283 grams
- 1 teaspoon pure vanilla extract 4 grams
Equipment
- Kitchen Scale (optional)
Instructions
For the Vanilla Cupcakes
- Preheat oven to 350°F and line a 12-count muffin tin with paper liners. Set aside.
- In a large bowl, whisk the milk, vegetable oil, eggs, and vanilla together.½ cup whole milk, ½ cup vegetable oil, 2 large eggs, 2 teaspoons pure vanilla extract
- Add the sugar and whisk to combine, then add the flour and baking powder, whisking until just combined — you don’t want to overmix!1 cup granulated sugar, 1½ cups all-purpose flour, 1 teaspoon baking powder
- 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.½ cup raspberries, ½ cup blueberries, ½ cup diced strawberries, 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
- You can make the filling out of any combination of berries you like, such as cherries, blackberries, cranberries, currants, mulberries, or huckleberries.
- If you’re unable to find mascarpone cheese, you can make the frosting with cream cheese. This will yield a slightly tangier frosting.
- Turn these cupcakes into chocolate cupcakes by adding ½ cup of cocoa powder, reducing the flour to 1¼ cups, and increasing the milk to ¾ cup.
- Make sure to use baking powder, not baking soda.
- Be sure to scoop and level your flour to avoid making the cupcakes too dense.
- Take care not to overmix the batter. This could cause your cupcakes to come out dry and 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.
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