Fruity Vanilla Cupcakes
Indulge in the delightful harmony of flavors with these Fruity Vanilla Cupcakes—a perfect balance of light, buttery vanilla cake and bursts of fresh fruit in every bite. These cupcakes are made with a tender, homemade batter infused with rich vanilla extract and studded with your choice of juicy strawberries, blueberries, or raspberries. Topped with a luxuriously smooth cream cheese frosting and garnished with vibrant fresh fruit, they’re as beautiful as they are delicious. With just 20 minutes of prep time and a quick bake, these cupcakes are ideal for celebrations, afternoon treats, or anytime you crave a fruity dessert. Whether you're drawn in by their moist texture or their irresistible sweetness, Fruity Vanilla Cupcakes are sure to be a hit with both kids and adults alike!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 2 teaspoons Vanilla extract
- 2 pieces Large eggs
- 0.5 cups Whole milk
- 0.75 cups Fresh fruit (e.g., strawberries, blueberries, or raspberries)
- 2 cups Powdered sugar
- 4 ounces Cream cheese (softened)
- 0.25 cups Unsalted butter (softened, for frosting)
- 1 teaspoon Vanilla extract (for frosting)
- 0.5 cups Fresh fruit (for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2 minutes.
Add the eggs one at a time to the creamed mixture, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk. Start and end with the dry ingredients. Mix just until combined; do not overmix.
Gently fold in the 3/4 cup of diced fresh fruit using a spatula, ensuring the fruit is evenly distributed.
Divide the batter evenly among the cupcake liners, filling each liner about two-thirds full.
Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, prepare the frosting. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Add the powdered sugar gradually to the cream cheese mixture, one cup at a time, beating well after each addition. Then mix in the vanilla extract.
Once the cupcakes are completely cooled, spread or pipe the frosting onto each cupcake.
Top each cupcake with a small piece of fresh fruit or a few whole berries for garnish.
Serve and enjoy your fruity vanilla cupcakes!
Nutrition Facts
Calories |
3552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 1834 mg | 80% | |
| Total Carbohydrate | 625.9 g | 228% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 467.5 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 390 mg | 30% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 980 mg | 21% | |
*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.
