Summer Berry Filled Cupcakes are perfect for the summer holidays, featuring a red, white and blue theme. White cupcakes are filled with blueberry jam and topped with a strawberry frosting.
One thing I've really missed in the last year is baking for people. I used to bake something new every weekend and bring it into my coworkers. Since I can't do that anymore, I haven't been baking much.
But I could not pass up making these Summer Berry Filled Cupcakes to share with you. Filling cupcakes with jam or preserves is kind of my thing and I couldn't wait to make this batch, filled with blueberry jam.
What are summer berry filled cupcakes?
They're a vanilla cupcake filled with blueberry jam and topped with a strawberry frosting, creating a red, white and blue color theme, perfect for summer parties.
🥘 Ingredients for this recipe
- all purpose flour
- baking powder
- vanilla extract
- blueberry jam
- powdered sugar
- strawberry powder
- optional: fresh strawberries or sprinkles to decorate
🔪Instructions for this recipe
- Start by preheating your oven. Preheat the oven to 350 and line a cupcake pan with liners.
- Then, prepare the batter. Beat butter and sugar in a stand mixer until smooth. Then add in the eggs, one at a time, followed by the vanilla. While that's mixing, combine the flour, baking powder and salt in a bowl. Alternate between the flour mixture and buttermilk, adding slowly to the stand mixer until the batter is formed. Divide the batter into the prepared cupcake pan, filling each ⅔ of the way full.
- Next, bake your cupcakes. Bake for 16-18 minutes or until lightly golden. Remove from the oven and transfer to a wire rack to cool completely.
- After that, fill the cupcakes. Use a sharp knife to cut out a circle in the center of each cupcake. Add about a teaspoon of blueberry jam into each and place the cut out piece back on top.
- Then, prepare the frosting. Beat butter until smooth, then add in powdered sugar, followed by the strawberry powder, salt and milk.
- Finally, decorate the cupcakes. Pipe the frosting onto the cupcakes and decorate with fresh strawberries or holiday sprinkles.
FAQ's and tips for baking cupcakes
- How do you make buttermilk? Add 1 tablespoon of vinegar to 1 cup of milk (whole, if possible) and let sit for 5 minutes before adding to the recipe.
- What is strawberry powder? It's ground up freeze dried strawberries. If you can't find the powder, you can grind freeze dried strawberries in a food processor.
- What is the best tip to use when piping frosting onto a cupcake? My go to is a 1M piping tip.
- How long will these summer berry cupcakes last? They'll be good 3-4 days if kept in an air-tight container in the fridge.
- Can I freeze the cupcakes? Yes. They'll taste the best if you freeze the unfrosted, unfilled cupcake and decorate when you're ready to eat them. They'll last about 3 months in the freezer.
Items used for this recipe
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Love Cupcakes? Check out my other favs!
Love all things red, white and blue? Check out the other patriotic recipes made by some of my blogging friends:
- All American Bacon-Wrapped Hot Dog with Patriotic Slaw by Our Good Life
- Celebration Nachos by Palatable Pastime
- Patriotic Berry Trifle by Making Miracles
- Patriotic Charcuterie by Hostess at Heart
- Patriotic Rice Krispie Treats by Family Around the Table
- Red, White, and Blue Blueberry Shortcakes by Hezzi-D's Books and Cooks
- Red, White, and Blue Bundt Cake by House of Nash Eats
- Red, White, and Blue Marbled Layer Cake by Lemon Blossoms
- Red, White, and Blue Celebration Cookies by The Freshman Cook
- Red, White & Blue Cheesecake Salad by Cheese Curd in Paradise
- Red, White, and Blue Strawberry Bites by A Day in the Life on the Farm
- Red, White, & Blue Summer Salad by Jolene’s Recipe Journal
- Summer Berry Filled Cupcakes by Cookaholic Wife
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Summer Berry Filled Cupcakes
- 8 tablespoon unsalted butter at room temperature
- ¾ cup sugar
- 1 ¼ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs at room temperature
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 12 teaspoon blueberry jam
- 16 tablespoon unsalted butter (2 sticks) at room temperature
- 3 cups powdered sugar
- 2 tablespoon freeze dried strawberries ground
- 1 teaspoon milk
- ½ teaspoon salt
- red, white and blue sprinkles
- Preheat the oven to 350 degrees and line a cupcake pan with liners.
- Beat butter and sugar until smooth in the bowl of a stand mixer.
- In a medium bowl, combine all purpose flour, baking powder and salt.
- Add eggs, one at a time, and vanilla to the stand mixer. Then mix in some of the flour mixture, followed by some of the buttermilk. Repeat until both are fully combined.
- Divide batter evenly into the prepared cupcake pan, filling each cavity ⅔ of the way full.
- Bake for 18-16 minutes or until lightly golden. Let cupcakes sit in the pan for 5 minutes, then remove to a wire rack to cool completely.
- Once cooled, use a sharp knife to cut a cone shape out of the center of each cupcake. Fill with about a teaspoon of blueberry jamand place the cake piece back on top.
Frosting and Decorating
- Beat the butter in the bowl of a stand mixer until smooth. Add in the powdered sugar 1 cup at a time until fully incorporated.
- Then add in the strawberry powder, salt and milk. Taste the frosting to see if it needs more sugar, strawberry powder or salt.
- Transfer the frosting to a 16 inch piping bag fitted with a 1M tip.
- Start at the outside of the cupcake and pipe in a circle, overlaying the frosting to create a higher center.
- Decorate cupcakes with fresh strawberries and blueberries or with red, white and blue sprinkles.