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Vanilla Berry Cupcakes with Lemon Cream Cheese Frosting

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Fresh berries, vanilla, lemon, and cream cheese… it doesn’t get any better than this!

Ingredients

  • FOR THE CUPCAKES:
  • 2 cups All-purpose Flour
  • 1-½ teaspoon Baking Powder
  • 1-½ cup Sugar
  • ½ 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:
  • ½ cups Salted Butter, Softened
  • 2 blocks (8 Ounce Packages) Cream Cheese, Softened
  • ½ teaspoons Pure Vanilla Extract
  • 1 whole Lemon, Zest And Juice
  • 2 pounds Powdered Sugar, Sifted
  • 1 Tablespoon Milk

Preparation

For the cupcakes:

Preheat your oven to 350 degrees (F).

Sift the flour and baking powder into a medium sized bowl and set aside.

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.

For the frosting:

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.

Enjoy!

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Profile photo of Erin

Erin on 7.28.2011

Really tasty cakes and frosting.

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