Best 5 Berry Topped White Cupcakes Recipes

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Indulge in the delightful symphony of flavors presented by our exquisite Berry-Topped White Cupcakes. These delectable treats are a harmonious blend of classic vanilla cupcakes crowned with a vibrant medley of fresh berries. Let your taste buds embark on a delightful journey as you explore our curated collection of recipes, each offering unique variations on this timeless dessert. From the classic elegance of Vanilla Bean Cupcakes topped with plump blueberries, raspberries, and blackberries to the tropical twist of Coconut Cupcakes adorned with pineapple, mango, and passion fruit, our recipes cater to every palate. Discover the zesty fusion of Lemon Cupcakes paired with tangy cranberries, the refreshing burst of Raspberry Lemonade Cupcakes, and the irresistible charm of Chocolate-Dipped Strawberry Cupcakes. With step-by-step instructions and helpful tips, our recipes ensure a successful baking adventure, resulting in a delightful assortment of Berry-Topped White Cupcakes that will captivate your senses and leave you craving more.

Here are our top 5 tried and tested recipes!

BERRY-TOPPED CUPCAKES



Berry-Topped Cupcakes image

Our combination of sweet berries and luscious frosting makes these cupcakes a dreamy dessert that is also a surprisingly smart choice.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 24 servings

Number Of Ingredients 6

1 pkg. (2-layer size) white cake mix
1 pkg. (1.0 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
1 cup cold fat-free milk
1 tub (8 oz.) COOL WHIP Zero Sugar Whipped Topping, thawed
24 small fresh strawberries, each cut into 5 slices
1/2 cup blueberries

Steps:

  • Prepare cake batter and bake as directed on package for 24 cupcakes, following the reduced-fat directions. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
  • Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
  • Frost cupcakes with pudding mixture. Arrange 5 berry slices on top of each to resemble star; fill centers with blueberries.

Nutrition Facts : Calories 110, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

EASY TRIPLE BERRY CAKE



Easy Triple Berry Cake image

This simple berry cake calls for ingredients you probably have on hand, so there's no excuse not to indulge! Bonus: It's quick to throw together for a weeknight dinner but special enough to serve for any occasion.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 8

Number Of Ingredients 11

1 1/3 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup plus 1 teaspoon sugar
1/3 cup butter, melted
1/3 cup sour cream
1 egg, slightly beaten
1 teaspoon vanilla
1 1/2 cups fresh mixed berries, such as blueberries, raspberries and coarsely chopped strawberries
Sweetened whipped cream, if desired

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
  • In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.

Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 50 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 21 g, TransFat 0 g

BERRY CUPCAKES



Berry Cupcakes image

Pledge allegiance to these berry cupcakes via a cake-stand Monument crowned with flags.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 34

Number Of Ingredients 11

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

Steps:

  • 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.

BERRY-TOPPED WHITE CUPCAKES



Berry-Topped White Cupcakes image

"Guests love these yummy white cupcakes topped with a cream cheese frosting. The garnish of fresh berries makes them perfect for a patriotic-themed party on Memorial Day or the Fourth of July." Submitted to Taste of Home by Judy Kenninger

Provided by Courtly

Categories     Dessert

Time 1h

Yield 22 serving(s)

Number Of Ingredients 16

5 egg whites
1/2 cup butter, plus
2 teaspoons butter, softened
1 cup sugar, divided
3/4 teaspoon vanilla extract
2 1/4 cups flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
4 ounces cream cheese, softened
1/3 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon lemon juice
fresh blueberries, and
fresh raspberry, and
sliced strawberry

Steps:

  • Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
  • In another mixing bowl, cream butter and 3/4 cup of sugar until light and fluffy.
  • Beat in vanilla.
  • Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
  • Beat egg whites on medium speed until soft peaks form.
  • Gradually beat in remaining sugar, about 2 T. at a time, on high until stiff glossy peaks form and sugar is dissolved.
  • Fold a fourth of the egg whites into batter; fold in remaining whites.
  • With a spoon, gently fill foil or paper lined muffin cups two-thirds full.
  • Bake at 350 for 18-22 minutes.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For icing, in a small mixing bowl, beat cream cheese and butter until smooth.
  • Gradually beat in confectioners' sugar and lemon juice.
  • Spread over cupcakes.
  • Top with berries.

Nutrition Facts : Calories 216.7, Fat 9.6, SaturatedFat 6, Cholesterol 26.2, Sodium 174.1, Carbohydrate 30.4, Fiber 0.3, Sugar 19.9, Protein 2.9

SIMPLE WHITE CUPCAKES



Simple White Cupcakes image

This is great to make with the kids because it's so EASY. It's not the "best" cake in the world, but it's easy and no fuss. I usually gently fold in some sprinkles so that it's "confetti" cake and the kids think it's great fun!

Provided by CandyTX

Categories     Dessert

Time 35m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 7

1 cup white sugar
1/2 cup butter or 1/2 cup margarine
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line a 12-muffin pan with paper liners.
  • In a medium bowl, cream together the sugar and butter.
  • Beat in the eggs, one at a time, then stir in the vanilla.
  • Combine flour and baking powder, add to the creamed mixture and mix well.
  • Stir in the milk until batter is smooth. Pour or spoon batter into the liners.
  • Bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Nutrition Facts : Calories 210, Fat 9, SaturatedFat 5.4, Cholesterol 52.8, Sodium 137.8, Carbohydrate 29.4, Fiber 0.4, Sugar 16.8, Protein 3.1

Tips:

- Use fresh berries for the best flavor. If using frozen berries, thaw them completely before using. - Gently fold the berries into the batter to avoid breaking them up. - Do not overmix the batter, as this will result in tough cupcakes. - Bake the cupcakes until a toothpick inserted into the center comes out clean. - Allow the cupcakes to cool completely before frosting them. - For a creamier frosting, use cold butter and cream cheese. - To make the frosting extra smooth, beat it for several minutes until it is light and fluffy. - Decorate the cupcakes with additional berries or sprinkles, if desired.

Conclusion:

Berry-topped white cupcakes are a delicious and easy-to-make treat that is perfect for any occasion. With a few simple ingredients, you can create a batch of cupcakes that are sure to impress your friends and family. Whether you are looking for a sweet snack or a special dessert, these cupcakes are sure to hit the spot. So next time you are in the mood for something sweet, give this recipe a try. You won't be disappointed!

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