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Summer Berry Filled Cupcakes

Summer Berry Filled Cupcakes are vanilla cupcakes filled with blueberry jam and topped with strawberry frosting.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Cupcakes
Cuisine: American
Keyword: apple pie filled cupcakes, red white and blue cupcakes, summer berry cupcakes, vanilla strawberry cupcakes
Servings: 12 cupcakes
Calories: 468kcal
Author: NicholeL

Ingredients

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

Frosting

  • 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

Instructions

Cupcakes

  • 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.

Nutrition

Serving: 1cupcake | Calories: 468kcal | Carbohydrates: 61g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 268mg | Potassium: 99mg | Fiber: 1g | Sugar: 48g | Vitamin A: 778IU | Vitamin C: 31mg | Calcium: 59mg | Iron: 1mg