These double berry cupcakes combine raspberry and strawberry purée in both the batter and the frosting for bright flavor and color.
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You can host your own fundraiser with a Cook for the Cure Party Kit (sponsored by KitchenAid). Invite family, friends or colleagues to a dinner, barbecue or office get-together and ask guests to bring a donation in lieu of gifts like wine or flowers.
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Join me in the #10000cupcakes campaign and help spread awareness while sharing something delicious.
Double Berry Cupcakes
We jumped in right away and joined the 10,000 cupcakes campaign. These double berry cupcakes are simple to make, naturally pink, and full of fresh berry flavor. Both the cakes and the frosting use a mixture of raspberry and strawberry purée. We finished ours with pink sprinkles for a festive touch.
Double Berry Cupcakes
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Ingredients
Raspberry Strawberry Purée
- ¾ cup fresh raspberries
- ¾ cup fresh strawberries hulled and quartered
Cupcakes
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- 2 teaspoons baking powder
- ½ cup unsalted butter at room temperature
- 1 cup white sugar
- 2 eggs at room temperature
- ½ cup milk
- ½ cup raspberry strawberry purée
- 1 ½ teaspoon vanilla extract
Frosting
- 8 tablespoons unsalted butter room temperature
- 2 cups powdered sugar
- 1-2 tablespoons raspberry strawberry purée
Instructions
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Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners.
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Make the purée: place raspberries and strawberries in a blender and purée until smooth. Strain through a fine mesh sieve to remove seeds. Reserve the purée.
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In a medium bowl, whisk together flour, salt and baking powder. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium until smooth. Add the eggs one at a time, mixing until combined. Beat in the milk, ½ cup raspberry-strawberry purée and the vanilla until incorporated.
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Add the flour mixture and mix on low for 1–2 minutes, just until the batter comes together.
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Divide the batter evenly among the prepared liners. Bake 15–17 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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For the frosting, beat the butter until smooth. Gradually whisk in the powdered sugar until light and fluffy. Add 1 tablespoon of the raspberry-strawberry purée and mix until combined; add more purée if you prefer a softer, creamier frosting and more color.
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When cupcakes are completely cool, pipe or spread the frosting on top. Decorate as desired and serve.