Fresh Fruit Summer Berry Cupcakes
Summertime is the perfect time to enjoy fresh fruit, and these berry cupcakes are the perfect way to enjoy both fruit and cake! These light and fluffy cupcakes are loaded with fresh raspberries and blueberries, and they’re topped with a delicious buttercream frosting. So if you’re looking for a fun and festive summer dessert, be sure to try these fresh fruit cupcakes!
Cupcake with berries on top
We’ve got raspberries and fresh mint growing in our garden, so I thought I’d best make use of them and make some fresh fruit cupcakes. They don’t just look amazing; they taste amazing. You can’t beat fresh fruit on a cake. Here’s my summer berry cupcake recipe.
As with all fresh fruit recipes, they are best eaten within 2 days. Ideally, these are made when you have your friends and family around, so you know they’ll be eaten before they go home.
Is it just me, but when I eat a fresh fruit cake, it feels I’ve had something healthy even though I have just eaten a calorific cake!!
Another summer recipe you may like is Delicious Summer Wimbledon Strawberry Tart Recipe, Wimbledon Strawberry Cake or no-bake Summer Pudding!
Ingredients
Ideally, buy fresh fruit on the day you will make your cakes. Alternatively, you can buy frozen fruit, which works just as well.
You can make these gluten-free by using gluten-free flour and adding 1 teaspoon of Xantham Gum to the mixture. This helps the cake keep together and not so crumbly and fall apart!
For Vegan fresh fruit cupcakes, use vegan margarine and use dairy-free milk to substitute the eggs but not too much.
Will cupcakes stay fresh overnight?
Yes, these cupcakes can last longer as the topping is made from buttercream and not cream cheese. They will last a couple of days or until the fruit looks not as fresh.
Another option is to leave the fruit off some of the cupcakes and add some frozen fruit as and when needed.
Fresh cupcakes near me
Making your own cupcakes is easier than you think, so instead of googling ‘cupcakes near me’, make your own! It takes a couple of minutes to mix everything together and pop it into your cupcake cases. It’s a no-brainer.
How to make fresh fruit cupcakes
- Preheat oven at 170° Fan oven.
- Combine the flour, sugar, margarine, eggs and vanilla essence and mix until smooth. Divide mixture into a bun or muffin cases.
- Bake for 15 – 20 minutes. Cool on a wire rack. For the icing combine margarine, icing sugar and milk and mix until smooth. Spoon or pipe onto cakes. Top with the fruit and garnish with a mint leaf to create these lovely summer berry cupcakes!
Fresh Fruit Summer Berry Cupcakes
Ingredients
- 200 g Self-Raising Flour
- 200 g Caster Sugar
- 200 g Margarine
- 4 lrg Eggs
- 2 tsp Vanilla Essence
Topping
- 100 g Margarine
- 450 g Sifted Icing Sugar
- 2 tbsp Milk
- 50 g Fresh Raspberries
- 50 g Fresh Blueberries
- Mint Leaves to garnish
Instructions
- Pre-heat oven at 170° Fan oven.
- Combine the flour, sugar, margarine, eggs and vanilla essence and mix until smooth. Divide mixture into bun or muffin cases.
- Bake for 15 – 20 minutes. Cool on a wire rack. For the icing combine margarine, icing sugar and milk and mix until smooth. Spoon or pipe onto cakes. Top with the fruit and garnish with a mint leaf to create these lovely summer berry cupcakes!
Nutrition
Why not try my Black Forest Gateau recipe? You will not be disappointed! It is dairy-free, but you can always change the dairy-free cream to fresh cream.
Plus, there’s one for the kids. A no-mess Iced Lemons Cupcakes will go down a treat!
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