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Last week, we took lunch to some friends of ours who had just moved to a new house. For dessert, I made a Strawberry Summer Cake. I was excited about tasting it! However, it turned out a little dry. Plus, the strawberries didn’t seem to be sweet enough, and they didn’t sink into the batter the way I wanted them to.
So, a few days later, I morphed the recipe into these Berry Cupcakes.
BERRY CUPCAKES
(YIELD: approx. 16 cupcakes)
INGREDIENTS:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
6 tablespoons unsalted butter, at room temperature
3/4 cup (or even a little less) sugar, plus a little for sprinkling on top
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
Frozen unsweetened mixed berries
DIRECTIONS:
Preheat oven to 350° F.
Grease muffin tins.
Whisk flour, baking powder, and salt together in a small bowl.
In a larger bowl, beat butter & sugar until pale and fluffy with an electric mixer, about 3 minutes.
Mix in egg, milk, and vanilla until just combined.
Add dry mixture gradually, mixing until just smooth.
Put large spoonful of batter in each cupcake section.
Top with spoonful (approx. 1/8 cup) of frozen berries & sprinkle generously with sugar.
Bake at 350° F for 5 minutes.
Reduce temp to 325° F & bake an additional 25 minutes (more or less, depending on your oven). Bake until golden brown and a tester comes out free of wet batter.
Let cool in pan on a rack.
RESULT: Dense cake with a sugary crust & berries that have baked into a jam-like consistency. Delicious!
Check out our recipe for Rainbow Cake with Mascarpone Whipped Cream!
What is your favorite thing to bake (besides berry cupcakes)? Please share in the comments below!