Fruity Birthday Cupcakes
Celebrate any occasion with these vibrant and delicious Fruity Birthday Cupcakes—a delightful blend of fluffy vanilla cake and bursts of fresh mixed berries. Perfectly moist and baked to golden perfection, these cupcakes are topped with a luscious fruit-infused buttercream frosting that’s both rich and refreshing. Each bite offers a harmonious balance of sweetness and tang, complemented by a garnish of colorful fresh fruit slices for a festive finish. Simple to make in under 40 minutes, these homemade cupcakes are a show-stopping treat for birthdays, parties, or any celebration. Impress your guests with their naturally fruity flavor and eye-catching presentation—because these aren’t just cupcakes, they’re a celebration!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter (softened)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Whole milk
- 0.75 cup Mixed berries (strawberries, blueberries, and raspberries, finely chopped)
- 2 cups Powdered sugar
- 0.5 cup Unsalted butter (softened, for frosting)
- 3 tablespoons Fruit puree (such as strawberry or raspberry)
- 0.5 cup Fresh fruit slices (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the softened butter to the dry ingredients and mix on medium speed until the mixture resembles fine crumbs.
In a separate bowl, whisk together the eggs, vanilla extract, and milk. Gradually add this wet mixture to the dry ingredients while mixing on low speed. Increase to medium speed and mix until a smooth batter forms.
Gently fold in the finely chopped mixed berries, being careful not to overmix.
Scoop the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
While the cupcakes are baking, prepare the frosting by beating the softened butter on medium speed until creamy. Gradually add the powdered sugar and continue beating until smooth.
Mix in the fruit puree, 1 tablespoon at a time, until the frosting reaches your desired consistency and flavor.
Once the cupcakes are baked, allow them to cool completely on a wire rack before frosting them.
Frost each cupcake with the fruit-infused buttercream using a piping bag or a spatula, and garnish with fresh fruit slices for a festive touch.
Serve the Fruity Birthday Cupcakes immediately or store them in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
4271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.1 g | 267% | |
| Saturated Fat | 127.2 g | 636% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 1491 mg | 65% | |
| Total Carbohydrate | 583.1 g | 212% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 427.2 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 352 mg | 27% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1064 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
