Celebrate berry season any time of year with my soft and fluffy berry cupcakes! Filled with sweet-and-tart mixed berries and topped with a light vanilla mascarpone frosting, these fruit filled cupcakes are perfect for birthdays, baby showers, or just a bright spring treat. Using a simple boxed cake mix and fresh or frozen berries, they’re easy to make yet taste straight out of a bakery.
Mixed Berry Filled Cupcakes
My mixed berry cupcakes are a fresh and fruity twist on a classic. I start with a simple vanilla cake base made from boxed mix for ease. But what really makes them shine is the berry cupcake filling, made by simmering raspberries, blueberries, and strawberries until they form a naturally thick, jammy center. It adds bursts of real fruit flavor without any artificial extracts or syrups. Topped with a silky vanilla mascarpone frosting, these berry filled cupcakes balance sweetness and tartness perfectly.
Email this Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Dessert Recipes.
How to Keep the Berry Filling From Sinking
When adding berry filling to cupcakes, timing matters! If you spoon the berry sauce into the centers while the cupcakes are still slightly warm, the crumb will compress, and the filling can sink to the bottom over time. Instead, chill the cupcakes first–even 10 minutes in the fridge helps firm up the structure so the filling stays beautifully centered. This trick gives you that perfect “burst of berry” in every bite.
Berry Filled Cupcakes Recipe
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set
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**
- 1 tablespoon lemon juice (from ½ lemon)
- 1 teaspoon cornstarch
For the Vanilla Mascarpone Frosting
- 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
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
- Avoid overmixing the batter, as this will lead to dense cupcakes. Stop mixing as soon as everything is combined.
- Use the toothpick test to check for doneness. If the toothpick comes out dry or with just a few moist crumbs, the cupcakes are done baking.
- Wait to fill and frost the cupcakes until they have fully cooled. The berry sauce will soak into warm cupcakes, and the buttercream will melt off.
- The berry sauce should be thickened enough to spoon, not pour. If it’s too runny, it’ll soak the cupcake crumb.
- Mascarpone can loosen easily, so mix on low speed at the end.
- Top each cupcake with the same berry used in the filling for a cohesive look. Use red and blue berries for patriotic cupcakes, or all raspberries for Valentine’s Day.
How to Make Berry Cupcakes Step-by-Step
Prep: Gather up everything you need to make these berry filled cupcakes. Preheat your oven to 350°F, line a 12-count cupcake tin with paper liners, and set aside. Juice the lemon and bring the butter and mascarpone to room temperature while you bake the cupcakes and make the filling.
Whisk the Wet: 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 evenly between the muffin wells, filling each one with ¼ cup of batter. Don’t overfill, or they’ll overflow and turn out flat.
Bake the Cupcakes: Bake the cupcakes in your preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. If the toothpick comes out dry or with just a few moist crumbs, the cupcakes are done baking. Remove the cupcakes to a wire rack and allow them to cool completely before filling and frosting.
Prep the Fruit: Add 1½ cups of mixed berries (thawed if frozen), 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. The berry sauce should be thickened enough to spoon, not pour. If it’s too runny, it’ll soak the cupcake crumb.
Beat the Frosting: Add 6 tablespoons of room-temperature unsalted butter and 4 ounces of room-temperature 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 extract. Turn the mixer to medium speed and beat until the frosting is light and fluffy, about 2 minutes. Take care not to overmix, or the mascarpone will turn runny. Go slow at the end. 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–I used a frosting piping tip, but a melon baller also works well). 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.
How to Store and Freeze
Store unfrosted, unfilled berry cupcakes in an airtight container at room temperature for up to 2 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before filling and frosting.
Once filled and frosted, keep them in the refrigerator for up to 2 days to maintain the freshness of the berry filling and mascarpone frosting. These cupcakes are best enjoyed the same day for maximum flavor and texture, as the filling can make the cake slightly moist over time.
Leave a Reply