Triple Berry Cupcakes

Ingredients:

For the Triple Berry Cupcakes:

  • 2 sticks (8 ounces) unsalted butter, very soft
  • 1 tablespoon vanilla
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 cup full-fat sour cream
  • 1/2 cup whole milk
  • 3 and 1/4 cups PLUS 2 tablespoons cake flour, divided
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2/3 cup fresh blueberries
  • 2/3 cup fresh blackberries (if you have any huge blackberries, cut them in half)
  • 2/3 cup fresh raspberries

For the Triple Berry Frosting:

  • 1/3 cup fresh blueberries (frozen will also work; do not thaw first)
  • 1/3 cup fresh raspberries (frozen will also work; do not thaw first)
  • 1/3 cup fresh blackberries (frozen will also work; do not thaw first)
  • 1 and 1/2 tablespoons fresh lime juice
  • 2 sticks (8 ounces) unsalted butter, VERY soft
  • 1/2 teaspoon salt
  • 4 and 1/2 cups confectioners sugar (more only if needed), sifted
  • Fresh berries, for decorating (optional)

Directions:

For the Triple Berry Cupcakes:

  • Preheat oven to 350 degrees (F). Line 2 cupcake tins with paper liners; set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, vanilla, and sugar on medium speed until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. On low speed, beat in the sour cream, then the milk. Turn mixer off. Add in 3 and 1/4 cups of the cake flour, baking powder, baking soda, and salt. Use a fork to lightly toss the dry ingredients together. Using a rubber spatula, gently fold the dry ingredients into the batter, mixing just until combined. Be sure not to over mix here or you cupcakes will be dense! In a separate bowl combine the berries and the remaining flour; toss to coat, being sure all of the berries have been dusted in the flour. Add the berries to the batter and, using a rubber spatula, gently fold them into the batter, stirring just until combined.
  • Spoon batter into prepared cupcake tin (filling 1/2 way each – not more or they’ll overflow) and bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes 10 minutes in the pan, then carefully transfer them to a cooling rack to cool completely.

For the Triple Berry Frosting:

  • Combine the berries and lime juice in a small saucepan; bring to a simmer over medium heat. Once simmering, stir the mixture occasionally, breaking up the berries with a wooden spoon, until they’ve become soft enough to mash effortlessly. It should look like thick berry jam. Once the mixture can coat a spoon (you should have 1/4 cup of berry puree) remove from heat. Allow mixture to cool completely before using.
  • When ready to make buttercream:
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the butter on medium-speed (scraping down the sides as needed) until completely smooth; about 2 minutes. Add in the confectioners sugar, one cup at a time, on low speed. Once all of the sugar has been added, add in the berry puree and beat until completely combined; about 1 minute. Add in the salt. Once all of the ingredients have been added, increase the mixer speed to medium-high and beat frosting for a full 2 minutes – this thickens up the frosting and makes it nice and fluffy. If the frosting appears too thin, you may add a little more confectioners’ sugar; if the frosting appears too thick, you may add a teaspoon or two of milk. Frost cooled cupcakes as desired and top with fresh berries, if using.

Source: Baker by Nature´╗┐

by Rabat Manzil