Berry Filled Cupcakes Recipe

Course: cupcakes, Dessert

Cuisine: American

Prep Time: 25

Cook Time: 20

Cool Time: 25

Total Time: 1 10

Servings: cupcakes

Calories: 387kcal

Author: Becky Hardin

Celebrate berry season any time of year with these soft and fluffy berry cupcakes! Filled with sweet-tart mixed berries and topped with creamy vanilla mascarpone frosting, these fruit-filled cupcakes are easy to make and perfect for birthdays, showers, or spring gatherings.

Print Recipe

US Customary - Metric

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.

Video

Notes

*For a chocolate version, swap in your favorite chocolate cake mix.

**I’m using fresh raspberries, blueberries, and strawberries for the berry sauce, but frozen would work too. If using frozen berries, thaw and drain first. They may take a bit longer to cook down.

***If you don’t have mascarpone, cream cheese will work too! You'll need to mix for a bit longer, though.

Tips:

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.

Make-Ahead: The berry filling can be made 2-3 days ahead and refrigerated. The cupcakes freeze beautifully before filling and frosting for up to 3 months. Let thaw overnight in the refrigerator before filling and frosting.

Storage: Store berry 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 do not freeze well.

Nutrition