Mixed Berry Cupcakes Recipe with Vanilla Buttercream

Prep Time: 25 mins   |   Cook Time: 20 mins   |   Cool Time: 25 mins   |   Total: 1 hr 10 mins

Servings: 12 cupcakes

Equipment

• Kitchen scale (optional)
• 12-count cupcake tin
• Stand mixer or hand mixer
• Piping bag and tip (optional)

Ingredients

For the Vanilla Cupcakes

• 13.25 ounces vanilla cake mix (1 box)
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs

For the Berry Sauce

• 1 1/2 cups mixed berries (raspberries, blueberries, strawberries) — fresh or thawed frozen
• 1 tablespoon lemon juice (about 1/2 lemon)
• 1 teaspoon cornstarch

For the Vanilla Mascarpone Frosting

• 6 tablespoons unsalted butter, room temperature (3/4 stick)
• 4 ounces mascarpone cheese, room temperature (about 1/2 container)
• 2 1/2 cups powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

Make the Cupcakes

1. Preheat the oven to 350°F (175°C). Line a 12-count cupcake tin with paper liners.
2. In a large bowl, whisk together 1 cup water, 1/3 cup vegetable oil, and 3 large eggs until smooth.
3. Add the 13.25 oz cake mix and fold gently until just combined — avoid overmixing to keep the cupcakes tender.
4. Divide the batter evenly among the muffin wells, using about 1/4 cup batter per cupcake. Do not overfill.
5. Bake 16–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Transfer to a wire rack and cool completely.

Make the Berry Sauce

1. Combine 1 1/2 cups mixed berries, 1 tablespoon lemon juice, and 1 teaspoon cornstarch in a small saucepan over medium heat.
2. Cook, stirring frequently, until the berries break down and the sauce thickens, about 5–7 minutes. Remove from heat and cool completely — the sauce should be spoonable, not pourable.

Make the Frosting

1. In a stand mixer fitted with the paddle attachment, beat 6 tablespoons room-temperature butter and 4 ounces room-temperature mascarpone on medium speed until combined, about 1 minute.
2. With the mixer on low, gradually add 2 1/2 cups powdered sugar. Add 1 teaspoon vanilla extract once incorporated.
3. Increase to medium speed and beat until the frosting is light and fluffy, about 2 minutes. Mix slowly at the end to avoid loosening the mascarpone.
4. Transfer frosting to a piping bag fitted with your preferred tip.

Assemble

1. Cut a small hole in the center of each cooled cupcake (about the size of a quarter and 1/4″ deep). A piping tip or melon baller works well.
2. Spoon 1–2 teaspoons of the cooled berry sauce into each cavity, then replace the cut-out piece of cake on top.
3. Pipe the vanilla mascarpone frosting over each cupcake and garnish with a fresh berry or sprinkles if desired.

Notes

Chocolate variation: Swap the vanilla cake mix for your favorite chocolate mix for a chocolate-berry version.

Frozen berries: Thaw and drain frozen berries before cooking. They may need slightly longer to cook down.

Mascarpone substitute: If you don’t have mascarpone, full-fat cream cheese can be used; beat a bit longer for a smooth texture.

Tips

• Avoid overmixing the batter to keep cupcakes light and tender.
• Use the toothpick test to check doneness: a few moist crumbs are okay.
• Ensure cupcakes are completely cool before filling and frosting to prevent the filling from sinking and the frosting from melting.
• The berry sauce should be thick enough to spoon; if it’s too thin, it will soak into the cake.
• Mix mascarpone on low speed at the end to prevent the frosting from becoming runny.

Make-Ahead: The berry filling can be made 2–3 days ahead and refrigerated. Unfrosted, unfilled cupcakes freeze well for up to 3 months; thaw overnight in the refrigerator before filling and frosting.

Storage: Once filled and frosted, store cupcakes in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, enjoy them the same day.

Nutrition (per cupcake)

• Calories: 387 (Calories from Fat: 162)
• Fat: 18g (Saturated Fat: 8g)
• Cholesterol: 65mg
• Sodium: 240mg
• Carbohydrates: 53g (Sugar: 39g, Fiber: 1g)
• Protein: 3g
• Vitamin A: 376IU, Vitamin C: 1mg, Calcium: 92mg, Iron: 1mg

*Percent Daily Values are based on a 2000 calorie diet.

Course: Cupcakes, Dessert   |   Cuisine: American