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Writer's pictureGabi D

Summer Berry Cupcakes

Updated: Nov 4

Homemade Berry Cupcakes with cream cheese frosting, fresh blueberries, and a fluffy, moist texture. Perfect for summer gatherings or as a dessert. Use strawberries, blackberries, or raspberries if preferred.


Servings: 12 cupcakes

Prep time: 15 min

Cook time: 15-20 min

Total time: 30-35 min

What you need

  • 110g all purpose flour

  • 110g melted butter

  • 100g brown or coconut sugar

  • 2 large eggs

  • 1 tbsp vanilla extract

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 150g blueberry or 150g strawberry

To decorate (optional)

  • 180g cream cheese

  • 50g butter

  • 3-4 tbsp powdered sugar

  • 1 tsp vanilla extract


What you do


1. Preheat the oven to 190°C and line a 12-hole cupcake tin with paper cases.


2. Combine the flour, baking powder, melted butter, sugar, eggs and vanilla extract in a bowl and whisk together for 2 minutes or until smooth.

3. Fold in the blueberries or the strawberries, or any berries you like. Add the mixture into the paper cases and bake for 15-20 minutes. Check them with wooden toothpick, if it comes out clean, the cakes are done. Take them to a wire rack and leave to cool completely.

4. For the icing, beat the cream cheese and butter together until light and fluffy, then beat in the powdered sugar and vanilla extract.

5. You can use a spoon or a piping bag to add the icing to the cupcakes. Top it with some fresh blueberry or any berry. Enjoy!


Notes:

  • before you begin baking, make sure you have butter and eggs at room temperature, because cold ingredients don't bond!

  • You can use fresh or frozen blueberries or any berries you like. If you use frozen, don't thaw them first.

" Cupcakes are just muffins that believed in miracles. "


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