Mixed berry cupcakes

There is a little more involved here than simply mixing berries into cupcake batter, but the results are absolutely stunning and delicious.

  • 45 mins cooking
  • Makes 6 Item
  • Print


Sugared fruit
  • 1 egg white, lightly beaten
  • 150 gram fresh blueberries
  • 120 gram fresh raspberries
  • 2 tablespoon vanilla sugar
Mixed berry cupcakes
  • 125 gram butter, softened
  • 1/2 teaspoon vanilla extract
  • 2/3 cup (150g) caster sugar
  • 2 eggs
  • 1 cup (150g) dried mixed berries
  • 1/2 cup (70g) slivered almonds
  • 2/3 cup (100g) plain flour
  • 1/3 cup (50g) self-raising flour
  • 1/4 cup (60ml) milk
Cream cheese frosting
  • 30 gram butter, softened
  • 80 gram cream cheese, softened
  • 1 1/2 cup (240g) icing sugar


Mixed berry cupcakes
  • 1
    To prepare sugared fruit, brush each berry lightly with egg white. Roll fruit in sugar. Place fruit on a baking-paper-lined tray. Leave about 1 hour or until sugar is dry.
  • 2
    Preheat oven to 160°C (140°C fan-forced). Line a 6-hole texas (¾-cup/180ml) muffin pan with paper cases.
  • 3
    In a small bowl, beat butter, extract, sugar and eggs with electric mixer until light and fluffy. Stir in fruit and nuts, then sifted flours and milk.
  • 4
    Spoon mixture into paper cases; smooth surface. Bake about 45 minutes. Turn cakes onto wire rack to cool.
  • 5
    To make cream cheese frosting, beat butter and cream cheese in small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar.
  • 6
    Spread cakes with frosting. Decorate with sugared fruit.


This recipe also makes 12 standard muffins (⅓-cup/80ml capacity holes). Bake cakes for 35 minutes.

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