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Summer Berry Cupcakes

Summer Berry Cupcakes – Deliciously moist and fluffy vanilla cupcakes stuffed with summer berries, and topped with a sweet buttercream frosting!

Frosted summer berry cupcakes garnished strawberries and blueberries.

How’s the weather for you? Summer in the UK is literally hot and sunny one day, and pouring it down with rain the next. Buuut nevertheless, I’m still in the mood for baking with all the summer berries.

So, today I bring you my Summer Berry Cupcakes! These cupcakes are moist, fluffy, and infused with vanilla. They’re stuffed with three types of summer berries – strawberries, raspberries, and blueberries.

Top these off with a sweet vanilla buttercream frosting, and garnish with even more berries for the perfect summer cupcakes!

Two frosted cupcakes topped with strawberries and blueberries.

How to make Summer Berry Cupcakes

Ingredients you’ll need:

  • Cake flour: see my recipe notes below on how to make your own.
  • Baking powder
  • Baking soda
  • Salt
  • Large eggs
  • Caster/granulated sugar
  • Vanilla extract
  • Unsalted butter
  • Greek-style yogurt
  • Fresh strawberries, raspberries, and blueberries

For the frosting:

  • Icing/powdered sugar
  • Unsalted butter
  • Milk
  • Vanilla extract

To make these cupcakes, simply start by whisking together the flour, baking powder, baking soda, and salt. Set aside.

In a separate bowl, whisk together the eggs and sugar until combined. Add the vanilla extract, butter, and yogurt, and whisk until combined. Fold in the dry ingredients, then gently fold in the berries.

Divide the batter evenly between a muffin pan lined with muffin cases, filling them only 2/3 full. Bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely.

For the frosting, beat the butter until pale and creamy. Add half of the icing sugar and beat until smooth and combined. Add the rest of the icing sugar and beat until combined. Add the milk and vanilla, and beat until light and fluffy. Add more milk if the frosting is too thick.

Transfer the frosting to a piping bag, and frost the cooled cupcakes. Garnish with fresh berries.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

A frosted cupcake topped with raspberries and blueberries.

These Summer Berry Cupcakes are:

  • quick and easy to make
  • super light, fluffy, and moist
  • infused with vanilla
  • loaded with fresh, juicy summer berries
  • topped with a sweet and creamy vanilla buttercream frosting

How long will these Summer cupcakes last? These cupcakes can be stored in an airtight container and kept in the fridge for up to 3 days.

Can I freeze these cupcakes? Yes, frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

A frosted summer berry cupcake with the wrapper peeled off.
Summer Berry Cupcakes - Deliciously moist and fluffy vanilla cupcakes stuffed with summer berries, and topped with a sweet buttercream frosting! #cupcakes #cupcakerecipes #summerrecipes

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A frosted cupcake topped with raspberries and blueberries.

Summer Berries Cupcakes

Yield: 12 cupcakes
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Deliciously moist and fluffy vanilla cupcakes stuffed with summer berries, and topped with a sweet buttercream frosting!

Ingredients

For the Cupcakes

  • 1 and 1/2 cups (190g) cake flour*
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 3/4 cup (150g) caster/granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (120g) Greek style yogurt
  • 1/4 cup (50g) fresh strawberries, chopped
  • 1/4 cup (30g) fresh raspberries, chopped
  • 1/4 cup (25g) fresh blueberries, chopped

For the Frosting

  • 4 cups (500g) icing/powdered sugar
  • 1 cup (226g) unsalted butter, softened
  • 2 - 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • Fresh berries, to garnish

Instructions

For the Cupcakes

  1. Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with muffin cases, and set aside.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yogurt, and whisk until combined. Fold in the dry ingredients, then gently fold in the berries.
  4. Divide the batter evenly between the muffin cases, filling only 2/3 full.
  5. Bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.

For the Frosting

  1. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on high until pale and creamy. Add half of the icing sugar and, starting on low speed and working up to high, beat until smooth and combined.
  2. Repeat with the remaining icing sugar. Add the milk and vanilla, and beat on high until light and fluffy. Add more milk if too thick, or more icing sugar if too thin.
  3. Transfer the frosting to a piping bag, and frost the cooled cupcakes. Garnish with fresh berries!

Notes

*Make your own cake flour! Measure out 1 and 1/2 cups (190g) of plain/all-purpose flour, remove 3 tablespoons, and replace with 3 tablespoons of cornflour/cornstarch. Sift well.

Leftover cupcakes can be stored, in an airtight container, in the fridge for up to 3 days. Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge.

Cupcakes can be made 1 day in advance, covered, and stored at room temperature or in the fridge. Cover the frosting, and store in the fridge until ready to use.

Nutrition Information:
Yield: 12 cupcakes Serving Size: 1 cupcake
Amount Per Serving: Calories: 569Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 93mgSodium: 142mgCarbohydrates: 88gFiber: 1gSugar: 82gProtein: 3g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Ginny

Friday 11th of August 2017

All those berries sound so wonderful mixed in the cupcake batter. They will be my families favorite.

Sarah Newman

Friday 11th of August 2017

Gorgeous!!! I can't get enough of berries this time of year... thanks for another great idea!

Ayngelina Brogan

Friday 11th of August 2017

Summer in Canada is the same and this year Toronto has been very unpredictable. But fortunately the berries are doing very well!

Elaine @ Dishes Delish

Friday 11th of August 2017

It's hot here too in the Boston area of the US. These berry cupcakes look so delicious that I must make them this weekend. Awesome photos! And great recipe!

Marsha

Friday 11th of August 2017

Thanks, Elaine!

Lizzie

Friday 11th of August 2017

These look so simple and elegant! Blueberries and strawberries are always a hit in this house.

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