The Ultimate Berry Filled Cupcakes with Vanilla Mascarpone Frosting

Prepare to delight your taste buds with these incredibly soft and fluffy berry filled cupcakes! Bursting with sweet and tart mixed berries, and crowned with a light, dreamy vanilla mascarpone frosting, these fruit-packed treats are a celebration in every bite. Whether you’re planning a birthday party, a charming baby shower, or simply craving a bright and cheerful dessert, these berry cupcakes are your perfect solution. What makes them truly special is their delightful simplicity – starting with a basic boxed cake mix and incorporating your choice of fresh or frozen berries, they deliver a gourmet bakery experience without the fuss.

Irresistible Mixed Berry Filled Cupcakes: A Flavorful Twist

These mixed berry cupcakes are not just another dessert; they’re a vibrant, fresh, and utterly delicious twist on a classic. We begin with a straightforward vanilla cake base, intentionally utilizing a boxed mix to ensure effortless baking and consistent results every time. This choice allows us to focus our creative energy on what truly makes these cupcakes exceptional: the exquisite berry cupcake filling. Crafted by gently simmering a medley of raspberries, blueberries, and strawberries, this filling transforms into a naturally thick, jammy center that provides an authentic burst of fruit flavor. There’s no need for artificial extracts or syrups here—just pure, unadulterated berry goodness. Each cupcake is then lavishly topped with a silky smooth vanilla mascarpone frosting, achieving a harmonious balance between sweetness and the berries’ refreshing tartness. These berry filled cupcakes are more than a treat; they’re an experience.

4.67 from 6 votes

Berry Filled Cupcakes Recipe

Celebrate berry season any time of year with these soft and fluffy berry cupcakes! Filled with sweet-tart mixed berries and topped with creamy vanilla mascarpone frosting, these fruit-filled cupcakes are easy to make and perfect for birthdays, showers, or spring gatherings.

Prep: 25 minutes

Cook: 20 minutes

Total Time: 1 hour 10 minutes

Cool Time: 25 minutes

Servings: 12 cupcakes

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Ingredients

For the Vanilla Cupcakes

• 13.25 ounces vanilla cake mix *
• 1 cup water
• ⅓ cup vegetable oil
• 3 large eggs

For the Berry Sauce

• 1½ cups mixed berries fresh or frozen**
• 1 tablespoon lemon juice (from ½ lemon)
• 1 teaspoon cornstarch

For the Vanilla Mascarpone Frosting

• 6 tablespoons unsalted butter room temperature (¾ stick)
• 4 ounces mascarpone cheese room temperature (½ container)***
• 2½ cups powdered sugar
• 1 teaspoon pure vanilla extract

Equipment

• Kitchen Scale (optional)
• Cupcake Tin
• Stand Mixer
• Piping Tip Set

Instructions

For the Vanilla Cupcakes

• Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
  
• In a large bowl, whisk the water, vegetable oil, and eggs together.
  
• Add the cake mix and mix gently to combine — you don’t want to overmix!
  
• Divide the batter between the muffin wells, filling each one with ¼ cup of batter.
  
• Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  
• Remove the cupcakes to a wire rack and allow them to cool completely before frosting.

For the Berry Sauce

• Add all of the ingredients (raspberries, blueberries, strawberries, lemon juice, and cornstarch) to a small saucepan set over medium heat.
  
• Cook, stirring often, for 5-7 minutes or until berries have broken down and the sauce has thickened.
  
• Remove the pan from the heat and allow it to cool completely before filling the cupcakes.

For the Vanilla Mascarpone Frosting

• Add the butter and mascarpone to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined, about 1 minute.
  
• Turn the mixer to low speed and slowly add the powdered sugar. When all of the powdered sugar has been incorporated, add the vanilla.
• Turn the mixer to medium speed and beat until the frosting is light and fluffy, about 2 minutes.
  
• Transfer the frosting to a piping bag fitted with your choice of tip. I’m using a Wilton 2D.
  

Assembly

• To assemble the cupcakes, cut a small hole from the center of each cupcake (about the size of a quarter and ¼-inch deep).
  
• Fill the hole with 1-2 teaspoons of berry filling and then place the cut out piece of cake back on top.
  
• Pipe the vanilla mascarpone frosting on top of each cupcake and garnish with a fresh berry and/or sprinkles, if desired.
  

Notes

*For a chocolate version, swap in your favorite chocolate cake mix.

**I’m using fresh raspberries, blueberries, and strawberries for the berry sauce, but frozen would work too. If using frozen berries, thaw and drain first. They may take a bit longer to cook down.

***If you don’t have mascarpone, cream cheese will work too! You’ll need to mix for a bit longer, though.

Tips:

• Avoid overmixing the batter, as this will lead to dense cupcakes. Stop mixing as soon as everything is combined.
• Use the toothpick test to check for doneness. If the toothpick comes out dry or with just a few moist crumbs, the cupcakes are done baking.
• Wait to fill and frost the cupcakes until they have fully cooled. The berry sauce will soak into warm cupcakes, and the buttercream will melt off.
• The berry sauce should be thickened enough to spoon, not pour. If it’s too runny, it’ll soak the cupcake crumb.
• Mascarpone can loosen easily, so mix on low speed at the end.
• Top each cupcake with the same berry used in the filling for a cohesive look. Use red and blue berries for patriotic cupcakes, or all raspberries for Valentine’s Day.

Make-Ahead: The berry filling can be made 2-3 days ahead and refrigerated. The cupcakes freeze beautifully before filling and frosting for up to 3 months. Let thaw overnight in the refrigerator before filling and frosting.

Storage: Store berry cupcakes in an airtight container in the refrigerator for up to 2 days. I do not recommend freezing these cupcakes since the filling and frosting do not freeze well.

Nutrition Facts

Berry Filled Cupcakes Recipe

Amount Per Serving (1 cupcake)

Calories 387
Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 8g50%

Trans Fat 0.4g

Polyunsaturated Fat 4g

Monounsaturated Fat 4g

Cholesterol 65mg22%

Sodium 240mg10%

Potassium 49mg1%

Carbohydrates 53g18%

Fiber 1g4%

Sugar 39g43%

Protein 3g6%

Vitamin A 376IU8%

Vitamin C 1mg1%

Calcium 92mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

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How to Make Perfect Berry Filled Cupcakes: A Step-by-Step Guide

Crafting these delectable berry filled cupcakes is an enjoyable process, and by following these detailed steps, you’ll achieve bakery-worthy results every time. Pay close attention to the small tips for each stage to ensure your cupcakes are moist, flavorful, and beautifully presented.

1. Prepare Your Workspace and Ingredients

Before you begin mixing, take a moment to gather all your necessary ingredients and equipment. Preheat your oven to a precise 350°F (175°C). Line a 12-count cupcake tin with paper liners; this makes for easy removal and cleanup. Juice your lemon, and ensure your butter and mascarpone cheese have reached room temperature. Room temperature ingredients are crucial for a smooth, homogenous batter and a perfectly creamy frosting. Having everything ready minimizes stress and ensures a seamless baking experience.

2. Whisk the Wet Ingredients

In a spacious mixing bowl, combine 1 cup of water, ⅓ cup of vegetable oil, and 3 large eggs. Whisk these wet ingredients together thoroughly until they are well combined and smooth. This step ensures an even distribution of moisture and fat throughout your cupcake batter, contributing to a tender crumb.

3. Incorporate the Dry Ingredients

Gently add the 13.25 ounces (one standard box) of vanilla cake mix to your wet ingredients. Mix just until everything is combined. This is a crucial step: avoid overmixing! Overmixing develops the gluten in the flour, leading to tough and dense cupcakes rather than the soft, fluffy texture we desire. Stop as soon as no dry streaks of mix remain.

4. Fill the Cupcake Tin Evenly

Carefully divide the prepared batter evenly among the 12 lined muffin wells. Each well should be filled with approximately ¼ cup of batter. Resist the urge to overfill! Overfilling can cause the cupcakes to overflow during baking, leading to flat tops or a less appealing shape. Aim for a consistent fill to ensure even baking and beautifully domed cupcakes.

5. Bake and Cool the Cupcakes

Place the cupcake tin in your preheated oven and bake for 16-18 minutes. To test for doneness, insert a toothpick into the center of a cupcake; it should come out clean or with only a few moist crumbs attached. If it’s wet, continue baking for a couple more minutes. Once baked, remove the tin from the oven and transfer the cupcakes to a wire rack to cool completely. This cooling step is essential; attempting to fill or frost warm cupcakes will result in melted frosting and a soggy filling.

6. Prepare the Sweet Berry Sauce

In a small saucepan, combine 1½ cups of mixed berries (if using frozen berries, ensure they are thawed and drained first), 1 tablespoon of fresh lemon juice, and 1 teaspoon of cornstarch. The lemon juice brightens the berry flavor, while cornstarch helps achieve the desired thick consistency. Place the saucepan over medium heat.

7. Cook the Berry Sauce to Perfection

Cook the berry mixture, stirring frequently, for about 5-7 minutes. Continue cooking until the berries have broken down and the sauce has noticeably thickened to a jam-like consistency. It should be thick enough to spoon, not pour, as a runny sauce will seep into the cupcake crumb. Once thickened, remove the pan from the heat and allow the berry sauce to cool completely. This cooling step is critical to prevent the filling from altering the cupcake texture.

8. Whip Up the Vanilla Mascarpone Frosting

In the bowl of a stand mixer fitted with the paddle attachment, combine 6 tablespoons of room-temperature unsalted butter and 4 ounces of room-temperature mascarpone cheese. Beat on medium speed for about 1 minute until they are thoroughly combined and creamy. Reduce the mixer speed to low and gradually add 2½ cups of powdered sugar, mixing until fully incorporated. Finally, add 1 teaspoon of pure vanilla extract. Increase the mixer speed to medium and beat for about 2 minutes, until the frosting is light, fluffy, and perfectly spreadable. Be mindful not to overmix, especially at the end, as mascarpone can become runny if beaten too long. Transfer your glorious frosting to a piping bag fitted with your chosen tip (a Wilton 2D creates beautiful swirls).

9. Fill Your Cupcakes with Berry Goodness

Now for the exciting part – assembly! Take each completely cooled cupcake and use a small knife, melon baller, or even a frosting piping tip (about the size of a quarter and ¼-inch deep) to carefully cut a small hole from its center. Gently fill this cavity with 1-2 teaspoons of your cooled berry filling. Once filled, replace the cut-out piece of cake back on top. This creates a delightful surprise in every bite!

10. Frost and Serve Your Masterpieces

With the berry filling safely tucked inside, it’s time to add the crowning glory. Pipe the vanilla mascarpone frosting generously onto the top of each cupcake. Feel free to get creative with your piping design! For a beautiful finish, garnish each cupcake with a fresh berry (matching the filling for a cohesive look) and/or a sprinkle of your favorite decorative sprinkles, if desired. These visually stunning and deliciously flavored berry filled cupcakes are now ready to be enjoyed!