Mixed Berry Cupcakes – Recipe

After much trial and error I have finally recreated the best cake I’ve ever had – inspired by my sister’s wedding cake (the recipe for which is closely guarded and wasn’t able to be retrieved by a lowly home baker such as myself), a luxurious huckleberry-infused white cake that tastes like it’s straight from heaven. Moist and fluffy, decadent and refreshing, this has quickly become a family favorite and has converted even a self-proclaimed cake-hater.

The secret ingredient that elevated this cake from its plain, dry predecessor is sour cream, one of my favorite secret weapons in baking. I use it in biscuits, muffins, and even my famous chocolate chip pancakes!

Any fresh or frozen berry can be used in this unique bake. Pair this with your favorite frosting recipe like my white chocolate cream cheese frosting for a dessert that won’t require refrigeration – there won’t be any left to tuck away!

Mixed Berry Cupcakes

My most vetted recipe to date, this deliciously moist cupcake recipe is what berry-lovers dreams are made of. The main liquid in this recipe is made of berry puree, and because of the high acid content of the fruit it doesn't rise much during baking. For a spectacular cake, bake two 8" rounds and fill with fresh berries!

  • 16 oz fresh or frozen berries
  • 2.5 oz sugar
  • 8 oz butter (softened)
  • 10.5 oz sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 4 oz egg whites
  • 26 oz cake flour
  • Additional berries for garnish
  1. Combine sugar and berries in a small saucepan on low heat. Bring to a simmer and cook until thickened, stirring constantly, about 15 minutes. Remove from heat. If seeds are not desired, press the mixture through a fine mesh sieve.

  2. Preheat oven to 350 degrees. Grease an 8" springform pan and/or line with parchment paper.

  3. Using a stand or hand mixer at medium speed, cream together butter, sugar, baking powder, baking soda, cinnamon, and salt. When well combined, continue mixing at high speed until light and fluffy.

  4. Reduce mixer speed to low and incorporate egg whites a little at a time. Ensure each addition is fully incorporated before adding the next.

  5. To add the cake flour and berry mixture, spoon in about 1/3 of the cake flour and mix completely, then add about 1/3 of the berry mixture and mix completely; continue in this fashion until all the flour and berries have been incorporated.

  6. Scrape bowl and fold mixture a few times to make sure everything is mixed propertly. Pour into prepared pan and bake for 30 minutes or until firm, not browned.

  7. Cool for at least 1 hour before removing from pan. Use a knife to separate cake from the sides of the pan and overturn onto a cooling rack or frosting plate. Top with your favorite icing and garnish with berries. Serve chilled.

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