Strawberry Raspberry Coffee Cupcakes
Experience the perfect harmony of sweet and bold flavors with these Strawberry Raspberry Coffee Cupcakes. These tender cupcakes marry the richness of brewed coffee with the natural sweetness of fresh strawberries and raspberries, creating a treat that’s vibrant, moist, and utterly irresistible. Topped with a luscious, berry-infused cream cheese frosting that’s both tangy and sweet, these cupcakes are as beautiful as they are delicious. Ideal for everything from casual gatherings to elegant celebrations, this recipe is quick to prepare, with just 25 minutes of prep time and 18 minutes of baking. Garnish with fresh berry slices for a stunning presentation, and watch your guests come back for seconds. Perfect for coffee lovers and berry enthusiasts alike, these cupcakes make a delightful dessert that will keep everyone talking!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter
- 1 cups granulated sugar
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 0.5 cups brewed coffee
- 0.25 cups whole milk
- 0.75 cups fresh strawberries
- 0.75 cups fresh raspberries
- 2.5 cups powdered sugar
- 4 ounces cream cheese
- 1 tablespoon strawberry jam
- 1 tablespoon raspberry jam
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a small bowl, combine the brewed coffee and milk. Alternately add the dry ingredients and coffee mixture to the butter mixture, beginning and ending with the dry ingredients, and mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack.
While the cupcakes are baking, prepare the frosting. Use a blender or food processor to puree the fresh strawberries and raspberries until smooth. If desired, strain the puree to remove seeds.
In a large bowl, beat the cream cheese on medium speed until smooth. Gradually add the powdered sugar and continue mixing until fully combined.
Add in the strawberry and raspberry puree, along with the strawberry and raspberry jams. Beat until the frosting is creamy and smooth.
Once the cupcakes are completely cooled, pipe or spread the frosting onto each cupcake.
Garnish with fresh strawberry and raspberry slices, if desired, and serve.
Nutrition Facts
Calories |
3771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 2397 mg | 104% | |
| Total Carbohydrate | 693.1 g | 252% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 530.4 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 324 mg | 25% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 967 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.
