berry cream cheese cupcakes

I love cupcakes and my faves are red velvet but I won’t ever shun a cupcake, no matter what the flavour. I think they’re the perfect dessert cause they’re small, portable, easy to eat and just the right size of deliciousness without the guilt overkill!

Berry Cream Cheese Cupcakes at  The perfect summer cupcake!These berry cream cheese cupcakes scream summer to me and they really are delicious. They’re light which is just what you need in a cupcake for the summer months. Berries are one of my absolute faves and blueberries are full of antioxidants so these cupcakes are practically health food!

Berry Cream Cheese Cupcakes 3This cream cheese frosting is to die for and I had to hold myself back from just eating it all with a spoon but if no one’s watching then I’d definitely go for it.

Berry Cream Cheese Cupcakes 6

Berry Cream Cheese Cupcakes
Yields 12
This is the perfect bite of summer. A vanilla cupcakes with blueberry swirl and fresh raspberries topped with a blueberry cream cheese frosting.
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Prep Time
45 min
Cook Time
20 min
Total Time
1 hr 5 min
Prep Time
45 min
Cook Time
20 min
Total Time
1 hr 5 min
For the blueberry swirl filling
  1. 1 cup fresh blueberries
  2. 1/4 cup pure maple syrup
For the cupcakes
  1. 1 1/3 cups / 166 gr. all purpose flour
  2. 1 tsp baking powder
  3. 1/2 tsp salt
  4. 1 stick / 113 gr. unsalted butter, softened
  5. 1 cup / 200 gr. granulated sugar
  6. 2 large eggs
  7. 2 tsp vanilla bean paste
  8. 1/2 cup /125 ml milk
  9. 24 to 36 fresh raspberries
For the blueberry frosting
  1. 1/2 stick / 56 gr. unsalted butter
  2. 1 1/2 cups / 180 gr. icing sugar
  3. 6 oz. / 170 gr. cream cheese
  4. 1 tsp vanilla bean paste
  5. 2 to 3 Tbsp blueberry swirl filling*
For the assembly
  1. Fresh raspberries and blueberries
For the blueberry swirl filling
  1. Make this one day in advance but take it out a couple of hours before using it so that you can easily swirl it in the cupcake batter.
  2. Puree the blueberries and add them to a small saucepan with the maple syrup.
  3. Cook on medium heat for approximately 20 minutes until it reaches a jam like consistency.
  4. Set aside and cool and then refrigerate until ready to be used.
For the cupcakes
  1. Preheat oven to 180°C/350°F.
  2. Line a cupcake pan with cupcake liners.
  3. Add the flour, baking powder, and salt to a medium bowl and whisk until well combined.
  4. Add the butter to the bowl of a stand mixer and beat with the paddle attachment on medium speed until smooth.
  5. Add the sugar and beat until creamy, approximately 4 minutes.
  6. Add the eggs one at a time and mix until incorporated.
  7. Add the vanilla bean paste and mix until just incorporated.
  8. Bring the mixer speed to low and add 1/3 of the flour mixture and 1/3 of the milk and mix until just combined. Repeat until all the flour and milk are incorporated.
  9. Beat on medium for about 30 seconds.
  10. With a mini ice cream scoop add a small scoop of batter to the cupcake liners. Add two or three raspberries to each cupcake liner.
  11. Fill the cupcake liner with more batter to about 2/3's of the cupcake liner. Add two dollops (about the size of a dime) to the centre of each cupcake and swirl with a toothpick.
  12. Bake for 20 to 25 minutes and let cool on a baking rack.
For the blueberry cream cheese frosting
  1. Add the butter to the bowl of your stand mixer and beat on medium speed with the paddle attachment until smooth.
  2. Add the icing sugar and beat until creamy. This makes a thick mixture.
  3. Add the cream cheese, vanilla, and blueberry swirl filling and mix until incorporated. You don't want to over mix because your cream cheese frosting will become soupy and won't be pipeable.
  4. Refrigerate the frosting until ready for use. This can be made one day ahead.
For the assembly
  1. I used a Wilton 1M tip for the frosting swirl and topped with fresh blueberries and raspberries.
  1. *Add the blueberry swirl until you get the colour and flavour you're looking for. This blueberry swirl filling is great with yogurt, on toast, in oatmeal, etc...
Adapted from The Food Network Magazine May 2015 Issue
Adapted from The Food Network Magazine May 2015 Issue
Berry Cream Cheese Cupcakes at  The perfect summer cupcake!I hope everyone had a great holiday weekend and making the most of July. What are your go to desserts for summer?


  1. Cristina says:

    Anything with berries makes for a very berry day! Again, you’re an artist when it comes to these… If only I worked a few meters away.

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