Berry Filled Cupcakes

These berry filled cupcakes are a perfect spring or summer treat. They are light and moist. They are filled with triple berry sauce. Then frosted with cream cheese frosting.

Spring is here and I’m excited. Spring and summer bakes are one of my favorites. The desserts become lighter and more colorful. Most of all I love adding fresh berries to desserts. It instantly makes the dessert look so appetizing! These berry filled cupcakes are no different. You’ll be making these on repeat. The berry filled cupcakes are light and moist. They are filled with berry sauce. Feel free to use any berry combination you like! Once filled, they are frosted with cream cheese frosting. The cream cheese frosting is so fluffy. The cream cheese tones down the sweetness of the frosting to create a perfect balance of sweet and tang.

Ingredients needed

For the cupcakes

• Flour: I use all purpose flour.
• Baking powder and baking soda: To leaven the cupcakes and create a fluffy cupcake.
• Eggs: Eggs add structure and moister to the cupcake.
• Sugar: To add some sweetness
• Oil: I use vegetable oil. Any neutral oil can be used.
• Sour cream: To add flavor and tenderness to the cupcake.
• Milk: Any milk will work. Milk adds moister to the cupcake.

For the berry sauce:

• Berries: I used a mixture of blackberries, blueberries and raspberries. You can use frozen or fresh berries. If you use frozen you don’t need to thaw them.
• Sugar: I prefer a slightly tart and sweet berry filling. So I use less sugar. Feel free to add more sugar if you prefer a sweeter filling.
• Cornstarch: To thicken the berry sauce.

For the frosting:

• Cream cheese: Room temperature cream cheese.
• Butter: You will use unsalted butter. Make sure the butter is at room temperature.
• Powdered sugar: Feel free to add more powdered sugar, if needed.
• Berry sauce: You will use approximately 1 tbsp. of the berry sauce in the cream cheese frosting. This gives the frosting a very light purplish/pinkish color.

Making the cupcakes

Make the sauce first. This gives the sauce enough time to cool.

1. Place berry mix into a medium sauce pan. Add sugar. Cook the berries on medium low heat for 5-10 minutes or until berries or soft. In a separate small bowl, mix cornstarch and water. Add to berries and cook until thickened. Set aside to cool.

For the cupcakes

1. Combine dry ingredients. In a medium bowl, whisk flour, baking powder, baking soda and a dash of salt. Set aside.
2. Beat wet ingredients. In a mixer bowl, beat eggs, oil and sugar until well combined. Add the sour cream vanilla extract. Beat until combined.
3. Add milk and flour. Add half of the flour first; mix until almost combined. Add half of the milk and mix until almost combined. Then add the rest of the flour, mix until almost combined. Add the rest of the milk. Mix until combined. Do not over mix.
4. Pour into cupcake tins and bake. Evenly divide the cupcake batter among cupcake tins. They should be around halfway full. Bake the cupcakes for 15 minutes or until toothpick inserted comes out clean.
5. Cool. Cool the cupcakes for 5 minutes in cupcake tin. Then transfer to cooling rack to cool completely.

For the frosting

1. Make the frosting: Beat the cream cheese and powdered sugar for 1 minute. Then add the butter one tablespoon at a time. Beat until the frosting is smooth and fluffy. Add the berry sauce and beat until incorporated.

Assembling the cupcakes

With a knife or cupcake corer take out the center of the cupcake. Slice off the pointy end of the piece of cupcake that was cut off. You will use the flat part to put back on the cupcake. Fill the cupcakes with the berry sauce. Place the flat part of the cupcake back onto the cupcake, to cover the filling. Frost the cupcakes. Add more berries on top.

Can I make these ahead of time?

Yes! The sauce and the cupcakes can be made ahead of time. Make the sauce a few days ahead and store it in the refrigerator in an air tight container. The sauce can be stored in the refrigerator up to one week. The cupcakes can be made one day ahead of time. Tightly cover and store in the refrigerator or countertop. I recommend not waiting to long to fill and frost the cupcakes, as they start to dry out. You can freeze unfilled cupcakes for up to three months.

Other recipes you may like

• Strawberry filled Chocolate Cupcakes
• White Chocolate Raspberry Cheesecake

If you made this recipe, I would love to hear from you. Comment and rate below. I would also love to see your creation. Share your photo by tagging tasty_treat_pantry on Instagram.

ENJOY!

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