Vanilla Berry Cupcakes With Lemon Cream Cheese Frosting Recipe

Name: Vanilla Berry Cupcakes With Lemon Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 2 cups All-purpose Flour; 1-1/2 teaspoon Baking Powder; 1-1/2 cup Sugar; 1/2 cups Salted Butter, Softened; 1 whole Vanilla Bean, Cut In Half Lengthwise With Seeds Scraped Out; 1 teaspoon Pure Vanilla Extract; 3 whole Large Eggs, Room Temperature; 1 cup Milk; 1 cup Fresh Raspberries; 1 cup Fresh Blueberries; FOR THE FROSTING:; 1/2 cups Salted Butter, Softened; 2 blocks (8 Ounce Packages) Cream Cheese, Softened; 1/2 teaspoons Pure Vanilla Extract; 1 whole Lemon, Zest And Juice; 2 pounds Powdered Sugar, Sifted; 1 Tablespoon Milk

Servings: persons

FOR THE CUPCAKES:
2 cups All-purpose Flour
1-1/2 teaspoon Baking Powder
1-1/2 cup Sugar
1/2 cups Salted Butter, Softened
1 whole Vanilla Bean, Cut In Half Lengthwise With Seeds Scraped Out
1 teaspoon Pure Vanilla Extract
3 whole Large Eggs, Room Temperature
1 cup Milk
1 cup Fresh Raspberries
1 cup Fresh Blueberries
FOR THE FROSTING:
1/2 cups Salted Butter, Softened
2 blocks (8 Ounce Packages) Cream Cheese, Softened
1/2 teaspoons Pure Vanilla Extract
1 whole Lemon, Zest And Juice
2 pounds Powdered Sugar, Sifted
1 Tablespoon Milk

1
For the cupcakes:
2
Preheat your oven to 350 degrees (F).
3
Sift the flour and baking powder into a medium sized bowl and set aside.
4
In a large bowl, cream the sugar and butter. Add the vanilla bean seeds and continue to cream another minute or so. Add the vanilla extract and combine. Next, beat the eggs into the mixture one at a time, combining well after each addition. Alternately add the flour mixture and milk into the creamed mixture until just combined. Gently fold in the raspberries and blueberries. Scoop the batter, evenly, into 2 pre-lined cupcake pans. Bake for 18-22 minutes. Then remove from the oven and allow to cool before frosting.
5
For the frosting:
6
Mix the butter and cream cheese together until creamy. Add the vanilla, lemon zest, and lemon juice and combine. Mix in the powdered sugar, a little at a time, then add the milk. Pipe or spread frosting onto cooled cupcakes. Refrigerate any left over frosting.
7
Enjoy!

2047

kcal

Calories

Fat

327

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CUPCAKES:, 2 cups All-purpose Flour, 1-1/2 teaspoon Baking Powder, 1-1/2 cup Sugar, and more.

Yes, Vanilla Berry Cupcakes With Lemon Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vanilla Berry Cupcakes With Lemon Cream Cheese Frosting

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