Berry Filled Vanilla Cupcakes with Cream Cheese Frosting!

Easter weekend is right around the corner and this recipe will definitely be a crowd pleaser! Undoubtedly, these Berry Filled Vanilla Cupcakes with Cream Cheese Frosting by The Big Tasty Bite are melt in your mouth goodness. Sweet, creamy and tart, they undoubtably will get your pallet hoping about. Serve them at your Easter egg hunt or a family lunch. Additionally, this berry filling, vanilla cupcake, and frosting recipe will yield enough for a total of 24 cupcakes. Furthermore, this was created using the Kenwood Prospero mixer, your perfect baking and cooking companion this Easter!

Ingredients for Vanilla Cupcakes

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cup sugar
  • 4 large eggs, room temp
  • 4 tsp pure vanilla extract
  • 1 cup buttermilk, room temp

Ingredients for Berry Filling

  • 3 cups mixed berries, frozen
  • 2 teaspoons lemon juice, fresh
  • 6 tablespoon water
  • 1 1/2 cup sugar
  • 6 tablespoon cornstarch

Ingredients for the fluffiest cream-cheese frosting

  • 230g full-fat cream cheese, at room temperature
  • 2 cups powdered sugar
  • 1 1/2 cups heavy whipping cream
  • 1 tsp vanilla extract

Directions for Vanilla Cupcakes

  1. Preheat the oven to 180°C and line a cupcake/muffin pan with cupcake liners.
  2. In a separate bowl, whisk together 2 1/2 cups flour, 2 1/2 tsp baking powder, and 1 tsp salt. Set flour mix aside.
  3. Using a stand mixer, beat butter and sugar on medium-high speed for 5 minutes until thick and fluffy, scraping down the bowl as needed.
  4. Add the eggs one at a time, beating well with each addition then scrape down the bowl. Then add 2 tsp vanilla and beat well to combine.
  5. Reduce the mixer’s speed to medium and add the flour mixture in thirds alternating with the buttermilk, mixing to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth, and don’t overmix. Divide the batter evenly into a 2 x 12-count lined muffin or cupcake pan, filling 2/3 full.
  6. Bake in batches, each for 20-25 minutes at 180°C, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer them to a wire rack and cool to room temperature before adding in the berry filling and topping with the frosting.

Directions for Berry filling

  1. To make the berry topping, add all the ingredients to a food processor and puree until smooth.
  2. Add the puree to a small saucepan. Cook over medium heat, stirring until the mixture thickens and comes to a boil, about 8-10 minutes.
  3. Allow to boil for 1 minute, then remove from heat. Allow to cool completely then add 1 tablespoon into the center of the cupcake.

Directions for fluffiest cream- cheese frosting

  1. Using a stand mixer, with the whisk attached, whip the cold heavy cream on high speed for 1-2 minutes or until thick and fluffy. Place the whipped cream in a separate bowl.
  2. Still using a stand mixer and in the same bowl (no need to wash it), attach the mixing hook, and beat the cream cheese and powdered sugar together. Start on low speed to incorporate then beat on high speed for 3 minutes until creamy and whipped, then beat in 1 tsp vanilla extract.
  3. Use a spatula to gently fold the whipped cream into the cream cheese mix until well blended. Pipe onto cooled cupcakes or cover and refrigerate until ready to use. The tip size I used was: #848.

Serve up your berry filled vanilla cupcakes with cream cheese frosting and have a Happy Easter!

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Recipe supplied by TheBigTastyBite