Mixed Berry Vanilla Cupcakes

Perp Time: 25 mins	Bake Time: 18 mins
Total Time: 1 hr 15 mins	Serves: 12

Light, tender, and topped with a cloud of fresh whipped cream, these mixed berry vanilla cupcakes are a simple yet elegant dessert that's perfect for summer entertaining. The batter is enriched with sour cream, giving each cupcake a soft, moist crumb with a delicate vanilla flavor. A blend of brown sugar and granulated sugar adds just the right amount of sweetness and a subtle richness that pairs beautifully with the fresh berries.

Rather than a traditional buttercream, these cupcakes are finished with lightly sweetened vanilla whipped cream, making them feel fresh and not overly rich. A handful of juicy blueberries, raspberries, and strawberries adds vibrant color, natural sweetness, and a bright finish that makes each cupcake as beautiful as it is delicious.

Whether you're serving them at a backyard barbecue, Fourth of July celebration, birthday party, or afternoon gathering, these cupcakes are sure to disappear quickly. They can be baked a day in advance, then topped with the whipped cream and berries just before serving for the freshest presentation.

Ingredients

For the Vanilla Cupcakes:

• 1 1/4 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon kosher salt

• 1/2 cup unsalted butter, softened

• 1/2 cup light brown sugar

• 1/4 cup granulated sugar

• 2 large eggs, room temperature

• 2 teaspoons pure vanilla extract

• 1/3 cup sour cream

• 1/3 cup milk

For the Vanilla Whipped Cream:

• 1 1/2 cups cold heavy cream

• 1/4 cup powdered sugar

• 1 teaspoon pure vanilla extract

For Finishing:

• 1/2 cup blueberries

• 1/2 cup raspberries

• 1/2 cup strawberries, halved

Instructions

Make the Cupcakes:

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

2. In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 3–4 minutes.

3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream.

4. Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix just until combined. Divide the batter evenly among the cupcake liners.

Bake:

5. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes. Transfer to a wire rack and cool completely.

Make the Whipped Cream:

6. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until medium peaks form. Transfer to a piping bag fitted with a large star tip, if desired.

Assemble

7. Pipe or spoon the whipped cream onto the cooled cupcakes. Top each cupcake with a few blueberries, raspberries, and pieces of strawberry. Serve immediately or refrigerate until ready to serve.