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Berry Filled Cupcakes

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

Ingredients

Scale

For the cupcakes

  • 1 3/4 cup all purpose flour
  • 3/4 cup + 2 tbsp. granulated sugar
  • 2/3 cup vegetable oil
  • 3 large eggs
  • 1/3 cup sour cream
  • 1/4 cup milk
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • dash of salt

For the berry sauce

  • 1 lb. berries, frozen or fresh (I used blueberries, blackberries and raspberries)
  • 2 tbsp. sugar*
  • 1 tsp. cornstarch + 2 tsp. water

Cream cheese frosting

  • 10 oz. cream cheese, room temp
  • 1 stick unsalted butter, room temp
  • 1 cup powdered sugar*
  • 1 tbsp. berry sauce

Instructions

For the berry sauce: 

  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. Pre heat oven to 350 F. Line 16 cupcake tins with cupcake liners. Set aside.
  2. In a medium bowl, whisk flour, baking powder, baking soda and a dash of salt. Set aside.
  3. In a mixer bowl, beat eggs, oil and sugar until well combined. Add the sour cream vanilla extract. Beat until combined.
  4. Add the flour and milk, alternating between the two. First, add half of the flour; mix until almost combined. Next, 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.
  5. Evenly divide the cupcake batter among cupcake tins. Each cupcake should be about halfway full.
  6. Bake the cupcakes for 15 minutes or until toothpick inserted comes out clean.
  7. Cool the cupcakes for 5 minutes in cupcake tin. Then transfer to cooling rack to cool completely.

For the frosting

  1. 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.

To assemble the cupcakes

  1. 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.

Notes

* you can add more sugar to the berry sauce and the frosting.