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How to Make Berry Topped White Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the cream cheese frosting: In a medium bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
- Once the cupcakes are completely cool, frost them with the cream cheese frosting.
- Garnish with fresh berries (strawberries, blueberries, raspberries) arranged attractively on top of each cupcake.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
79g
Fat
29g
Carbs
10g
