Easy Vanilla Cupcake Recipe with Berry Buttercream

Prep Time:20

Cook Time:20

Cooling:20

Total Time:40

Servings: cupcakes

⅓ c. (60 g) mixed berry puree from ¾ cup of fresh or frozen, blended and strained)
1 c. (225 g) salted butter softened
3 ½ c. (420 g) powdered sugar, sifted
¼ tsp. strawberry emulsion
1 tsp. vanilla extract
⅛ salt
1 tbsp. heavy cream + more if needed for consistency

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat softened butter and granulated sugar with an electric mixer or stand mixer with a paddle attachment on medium speed until light and fluffy, about 2–3 minutes.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
With the mixer on low speed, add half the dry ingredients, followed by the milk and sour cream, then the remaining dry ingredients. Mix until just combined—do not overmix.
Divide batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Blend ¾ cup fresh or thawed frozen berries until smooth. Strain through a fine mesh sieve to remove seeds, measuring out ⅓ cup puree.
In a large bowl, beat softened butter on medium speed until creamy, about 1–2 minutes.
Gradually add sifted powdered sugar, 1 cup at a time, mixing on low until combined.
Add berry puree, strawberry emulsion, vanilla extract, and salt. Beat on high speed for 2–3 minutes until light and fluffy.
If needed, adjust consistency: add 1–2 tbsp heavy cream for a softer frosting or more powdered sugar (¼ cup at a time) if too thin.
Transfer buttercream to a piping bag fitted with a Wilton 1M tip. Pipe swirls onto cooled cupcakes, starting from the outside and spiraling inward.

Room Temperature Ingredients: Use room-temperature butter, eggs, milk, and sour cream for a smooth batter and frosting.
Berry Puree: Fresh or frozen (thawed) berries work well. Mix raspberries, strawberries, or blackberries, or use one type for a specific flavor.
Strawberry Emulsion: The ¼ tsp of strawberry emulsion boosts berry flavor without adding liquid. Available at baking supply stores or online.
Piping Tip: The Wilton 1M tip creates professional rosette swirls. Practice on parchment if new to piping.
Storage: Store frosted cupcakes in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Bring to room temperature before serving.
Freezing: Freeze unfrosted cupcakes wrapped in plastic wrap in a freezer-safe bag for up to 3 months. Thaw at room temperature before frosting. Buttercream can be frozen for 3 months; thaw in the fridge and re-whip.