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30 Ratings
5 star values:
7
4 star values:
7
3 star values:
11
2 star values:
4
1 star values:
1
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Berry Cupcakes
Recipe Summary
Yield: Makes 34
Ingredients
Ingredient Checklist
3 1/4 cups cake flour (not self-rising), sifted
2 teaspoons baking powder
1 teaspoon coarse salt
8 ounces (2 sticks) unsalted butter, softened
1 3/4 cups sugar
2 vanilla beans, split and scraped, pods reserved for another use, or 1 tablespoon pure vanilla extract
1 cup whole milk
8 large egg whites, room temperature
1 1/2 pints (3 cups) blueberries
34 raspberries (1/2 pint; about 1 1/3 cups)
Seven-Minute Frosting for Berry Cupcakes
Cook's Notes
Use a light-colored metal muffin tin for this recipe. Dark and nonstick tins retain too much heat and will cause the cupcakes to burn around the edges before cooking completely in the middle.
Gallery
Berry Cupcakes
Recipe Summary
Yield: Makes 34
Gallery
Berry Cupcakes
Berry Cupcakes
Berry Cupcakes
Recipe Summary
Yield: Makes 34
Recipe Summary
Yield: Makes 34
Yield: Makes 34
Makes 34
Ingredients
Ingredients
- 3 1/4 cups cake flour (not self-rising), sifted
- 2 teaspoons baking powder
- 1 teaspoon coarse salt
- 8 ounces (2 sticks) unsalted butter, softened
- 1 3/4 cups sugar
- 2 vanilla beans, split and scraped, pods reserved for another use, or 1 tablespoon pure vanilla extract
- 1 cup whole milk
- 8 large egg whites, room temperature
- 1 1/2 pints (3 cups) blueberries
- 34 raspberries (1/2 pint; about 1 1/3 cups)
- Seven-Minute Frosting for Berry Cupcakes
Directions
Preheat oven to 325 degrees, with racks in middle and lower positions. Line 3 muffin tins with 34 liners. Whisk together 3 cups flour, the baking powder, and salt.
Beat butter, 1 1/2 cups sugar, and the vanilla until pale and fluffy. Scrape down sides of bowl as needed. Beat in flour mixture in 3 additions, alternating with milk.
Beat whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff, glossy peaks form. Using a rubber spatula, fold one-third of the whites into batter, then carefully fold in remaining whites. Gently toss blueberries with remaining 1/4 cup flour to coat. Gently fold floured blueberries into batter. Divide batter evenly among cupcake liners.
Bake until cupcakes spring back when touched, 23 to 25 minutes. Let cool in tins on wire racks for 10 minutes. Remove cupcakes from tins, and let cool completely on wire racks. Frost cupcakes and garnish each with a raspberry.
Cook's Notes
Use a light-colored metal muffin tin for this recipe. Dark and nonstick tins retain too much heat and will cause the cupcakes to burn around the edges before cooking completely in the middle.
Cook’s Notes
Use a light-colored metal muffin tin for this recipe. Dark and nonstick tins retain too much heat and will cause the cupcakes to burn around the edges before cooking completely in the middle.
Reviews
Add Rating & Review
30 Ratings
5 star values:
7
4 star values:
7
3 star values:
11
2 star values:
4
1 star values:
1
Reviews
Add Rating & Review
30 Ratings
5 star values:
7
4 star values:
7
3 star values:
11
2 star values:
4
1 star values:
1
Add Rating & Review
30 Ratings
5 star values:
7
4 star values:
7
3 star values:
11
2 star values:
4
1 star values:
1
30 Ratings
5 star values:
7
4 star values:
7
3 star values:
11
2 star values:
4
1 star values:
1
30 Ratings
5 star values:
7
4 star values:
7
3 star values:
11
2 star values:
4
1 star values:
1
- 5 star values:
- 7
- 4 star values:
- 7
- 3 star values:
- 11
- 2 star values:
- 4
- 1 star values:
- 1
All Reviews for Berry Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Berry Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
