Berry buttercream. Doesn’t it sound enchanting? Our berry cupcakes are vanilla cake with a hint of lemon, berry filled center, flavorful blackberry buttercream swirl and a fresh blackberry on top.
Best vanilla cupcake recipe
This recipe is quick and easy to make. We use a white cake mix base. Duncan Hines is our favorite cake mix. We think it has the best flavor and moist texture. We add lemon zest, and use sour cream and buttermilk instead of water. Our second favorite cake mix is Betty Crocker. Betty is our go-to when we can’t find a DH mix.
How many cupcakes does a box make?
Most commercial cake mixes make 24 cupcakes. Of course you can use more or less batter for each cupcake and this will change your yield.
How long should you bake cupcakes at 350 degrees?
You should bake the average cupcake for 18 to 20 minutes. If a cupcake is lighter it may take less time to bake. A denser cupcake will require more time.
How to make berry buttercream
The sweet-tart berry butter cream tastes like blackberry ice cream, and its beautiful violet color is striking. The first bite is heavenly. You get a surprise with the second bite when you happen upon the berry filling.
How to fill cupcakes
There are many ways to fill a cupcake. Here’s one easy way that doesn’t require special equipment.
- After baking the cupcakes, let them cool completely on a wire rack.
- A water bottle lid is the perfect shape and size for the berry filling. We simply press the lid gently into the top center of the cupcake and cut around the edge with a small, sharp knife. Cut about an inch deep, then pull out the cake “plug” and set it aside.
- Fill the hole with 1 ½ teaspoons berry jelly.
- Then replace the cake plug on top. It will fit nicely.
5. Frost top of the cupcake; no one will every see your excavation!
How to frost cupcakes with piping bag
- Drop a Wilton size 1 tip into a 10-12 inch piping bag. Then fill the bag about half full with your buttercream frosting using a spatula or long spoon.
- Roll down the open end of the bag to prevent frosting from oozing out.
- Gently press the rolled end of the bag until frosting appears at the opening of your tip. There are many ways to swirl the frosting atop a cupcake. Practice on a plate or other surface until you feel comfortable.
- We like to start in the middle and pipe the frosting in a circular motion moving outward over the top of the cupcake.
What makes the best berry filling?
To fill these berry cupcakes, we like Trader Joe’s Organic Super Fruit spread. It’s a blend of cherry, red grape, blueberry & pomegranate. Filled with real fruit, it tastes very berry! You could also use a commercial raspberry filling, any berry jam or jelly, or make your own.
You Might Also Like These Delicious Fresh Fruit Dessert Recipes
- Blackberry Sherbet
- Peaches and Cream Dessert
- Key Lime Pie Popsicles
- Banana Upside Down Cake
- Strawberry Shortbread Cake
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For Vanilla Cake
- 1 Duncan Hines white cake mix or your favorite
- 4 egg whites
- ⅔ cup sour cream
- ¾ cup buttermilk
- ⅓ cup oil
- 1 Tablespoon vanilla
- 2 teaspoons lemon zest
For Berry Frosting
- ¾ cup butter
- ¼ cup Crisco shortening
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
- 2 teaspoons lemon zest
- 4-6 cups powdered sugar
- ¼ cup milk
- ¼ cup blackberry jam
- 24 blackberries for garnish
- 1 cup Trader Joe’s Organic Super Fruit spread blend of cherry, red grape, blueberry & pomegranate OR other berry jam/jelly
- 1 ½ teaspoons per cupcake
- Preheat oven to 350 degrees Fahrenheit. Place all ingredients in a medium-large size mixing bowl. Mix at slow speed for 2 minutes to combine ingredients. Then mix 2 more minutes at medium speed to mix well.
- Pour batter ½ full into 24 paper lined cupcake pans. Bake for 18-20 minutes. Watch so they don’t burn. (Cupcakes are done when a toothpick inserted comes out clean.) Cool cupcakes on a wire rack.
- When cool, make a spot for the filling in each cupcake. You can use a fancy tool, or do like we do and push a water bottle lid into center top of the cupcake. Gently slice around it and pull out a “plug” of cake.
- Fill whole with 1 teaspoon fruit spread or jam/jelly of your choice. Put cake “plug” back in place.
- Frost cupcakes with berry frosting using a piping bag and Wilton #1 tip, or spread frosting with a knife or spatula. Top each cupcake with one blackberry.
For Berry Frosting
- In a large bowl, cream shortening and butter with electric mixer. Add vanilla, almond and lemon zest.
- Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
- Add milk and jam and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. (I like to frost cupcakes immediately after making frosting while it is soft and smooth.)
- For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks.
- Rewhip before using.
- For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
- Makes about 3 cups of frosting.