Triple Berry Cupcakes + Berry-Infused Buttercream Frosting

Happy Wednesday, friends! Today I’m sharing with you a summer favorite of mine–triple berry cupcakes with berry-infused buttercream frosting. For me, berries are the quintessential summertime fruit. When I was younger, my parents would pack an entire container full of strawberries (and some cool whip for dipping) for my lunch between summer camp activities. So these berry cupcakes strike a particularly sweet note in my heart. They are the perfect summertime treat, and in fact I made this batch for an early 4th of July celebration. With the red-white-and-blue color palette, they fit the bill perfectly, no? I also experimented a bit with the berry-infused buttercream frosting. I took my traditional buttercream frosting and added fresh berry puree to the mixture. And while I haven’t quite nailed down the exact quantity you should add (it’s up to your discretion here), I was told by multiple people that this frosting was one of my best ever! So the next time you’re at the farmer’s market this summer, grab some fresh berries to make these summery fun cupcakes for your family and friends! They are sure to be a hit!

Recipe

Cupcakes Ingredients:

• 2 1/2 cups flour
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 8 tbs unsalted butter, at room temperature
• 1 3/4 cups sugar
• 2 large eggs, at room temperature
• 2 1/4 tsp vanilla extract
• 1 1/4 cups whole milk, at room temperature
• 1/4 cup fresh strawberries, diced
• 1/4 cup fresh raspberries
• 1/4 cup fresh blueberries

Frosting Ingredients:

• 16 tbs unsalted butter, at room temperature
• 4 cups confectioner sugar, sifted
• 1 tsp whole milk
• 1 tsp vanilla extract
• 1/8 tsp salt
• ~1/4 cup fresh berry puree

Directions:

1. Preheat the oven to 350 degrees. Line a standard cupcake pan with paper baking cups.
2. Sift together the flour, baking powder, and salt in a bowl and set aside.
3. In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar at medium speed for 3 to 5 minutes, or until light and fluffy.
4. Add the eggs one at a time, mixing slowly after each addition.
5. Combine the vanilla extract and milk in a large liquid measuring cup.
6. Add one third of the flour mixture to the butter mixture, followed by one third of the milk, and mix. Repeat. Stop to scrape down the bowl as needed. Add the last third of the flour, followed by the last third of the milk, and mix until just combined.
7. Add in mixed berries and fold into the batter using a spatula.
8. Using a standard-size ice cream scoop, scoop the batter into a cupcake pan so each well is two thirds full. Bake for 16 to 18 minutes (start checking at 15 minutes) or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.
9. For the frosting, place all the ingredients (except the berry puree) in the bowl of an electric mixer fitted with the paddle attachment. Beat until well combined. Be sure to beat on high speed at the very end for at least 2 minutes to ensure that the frosting is light and fluffy. Add in the fresh berry puree, little by little until the desired consistency is reached. (The amount added will depend upon your discretion.)
10. Top each cupcake with a swirl of berry-infused frosting and a few fresh berries!

Original recipe here.