Berry Cupcakes

Berry Cupcakes use the puree of fresh fruit to impart a sweet, tart, berry flavor into the cupcakes and the frosting. Use any berries you prefer, I went with the combination of raspberry, blackberry, and blueberry.

Berry Cupcakes

I’ve got more pink treats lined up for you guys. Hope you don’t mind… I made these cupcakes a couple months ago and honestly had no idea they were going to turn out to be such a pretty pink color. I decided to sit on the post so that I could post it in October.

Berry Cupcakes

These Berry Cupcakes were the first cupcakes I brought in to work since moving back to Ohio. A couple people at work knew I had a food blog, but I don’t think they fully comprehended what that meant. These cupcakes caused a great deal of buzz. People were really impressed with the “professional” look of them.

Berry Cupcakes

I have to admit, piping frosting on a cupcake is one of my favorite things to do. They say if you do something for 10,000 hours, you’re an expert at it. I surely haven’t come close to piping frosting for 10,000 hours yet, but I know I’ve baked an frosted a LOT of cupcakes in the past 6 years that this blog has been around.

Berry Cupcakes

The original recipe just used blackberries, but I decided to go for the tri-berry combination of raspberries, blackberries, and blueberries. The cupcakes themselves have a great berry flavor, but the frosting is what shines on these cupcakes. It has a great berry flavor that has a smidge of tartness to counter the sweetness that you get with this type of frosting.

Berry Cupcakes

Don’t forget about my Power of Pink Challenge! Make something PINK during the month of October to raise Breast Cancer Awareness and a chance to win a $100 donation to the charity of your choice.

Power of Pink

One Year Ago: White Chocolate Raspberry Blondies and Pumpkin, Dulce de Leche Oat Bars
Two Years Ago: Neapolitan Cheesecake Cake
Three Years Ago: Roasted Beet Hummus
Six Years Ago: Open Faced Chicken Salad Club and Chicken Sausage and Roasted Veggie Pizza

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Berry Cupcakes

Berry Cupcakes use the puree of fresh fruit to impart a sweet, tart, berry flavor into the cupcakes and the frosting. Use any berries you prefer, I went with the combination of raspberry, blackberry, and blueberry.

Yield: 24 cupcakes

Ingredients:

For the Cupcakes
18 oz fresh fruit - I used 6 oz each of raspberries, blueberries, and blackberries
1/3 cup milk, at room temperature
6 egg whites, room temperature
2 tsp lemon juice
2 1/4 cup cake flour, sifted
1 3/4 cup sugar
4 tsp baking powder
1 tsp salt
12 Tbsp unsalted butter (1 1/2 sticks), softened

For the Frosting
2 sticks butter unsalted butter, softened
1/2 tsp vanilla
1/4 tsp almond extract
5 cups powdered sugar
1 Tbsp meringue powder
pinch of salt
1/4 cup fruit puree

Directions:

For the Cupcakes
Preheat oven to 350 degrees and prepare two muffin pans with liners.

Puree berries in a food processor or blender. Scrape into a fine mesh sieve set over a bowl. With a rubber spatula, work the berries through the sieve, leaving seeds behind. Remove 1/4 cup of puree for the frosting. You should have ~2/3 cup of blackberry puree leftover.

In small bowl, combine puree, milk, egg, lemon juice, and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs.

Add liquids and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and beat for 30 more seconds. Fill cupcake liners ~3/4 full.

Bake for about 20 minutes or until a toothpick inserted in the center cupcake in each pan comes out clean. Let cupcakes cool in pans and then transfer to a covered plate.

For the Frosting
Cream butter and extracts until smooth.

Mix in confectioner’s sugar, meringue powder, and salt and beat 2-3 minutes on high.

Add berry puree and beat for an additional minute. Adjust consistency, if desired, with additional confectioner's sugar or water.

Recipe seen on Confections of a Foodie Bride, originally adapted from Cook's Illustrated

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17 Responses to “Rhubarb Rolls”

  1. #
    1
    Ellie — May 21, 2009 at 1:48 pm

    How cool! These look delicious!

  2. #
    2
    Molly Jean — May 21, 2009 at 1:59 pm

    This totally takes me back to childhood. We ALWAYS used fresh rhubarb from our backyard to make yummy breakfast treats!

    I think I will have to make these for my parents next time they visit. They will LOVE them!

  3. #
    3
    Holly — May 21, 2009 at 2:04 pm

    Those look amazing! I’m always on the lookout for new rhubarb recipes, the season for it is so short in Western Ma, that I tend to buy WAY too much and stick in the freezer..

  4. #
    4
    thecookingnurse — May 21, 2009 at 2:39 pm

    I have never had rhubarb before, but these look great!

  5. #
    5
    Kerstin — May 21, 2009 at 10:16 pm

    They’re so pretty – I love family recipes!

  6. #
    6
    Stephanie Wagner — May 21, 2009 at 10:19 pm

    I never know what to do with Rhubard, but these looks awesome!

  7. #
    7
    ttfn300 — May 22, 2009 at 12:35 am

    divine. i want one. right now. pretty please?? 🙂

  8. #
    8
    Mermaid Sweets — May 22, 2009 at 3:32 am

    I love your recipes, lactose free and awesome, I will def. have to try this. Ps. we should team up and do something lactose free together in solidarity!

  9. #
    9
    Jen — May 22, 2009 at 12:33 pm

    Thanks everyone – seriously if you have rhubarb hanging around. Make these. You won’t regret it.

  10. #
    10
    alexandjess — May 22, 2009 at 5:53 pm

    I’m a little lost. The ingredients list mentions 5 c. rhubarb (and you break it into 3 c. for the filling and 2 c. for the sauce) but I don’t see in the step-by-step instructions when/where/how the 2 c. of rhubarb are used. Please help!
    Thanks!

  11. #
    11
    Jen — May 26, 2009 at 4:02 pm

    alexandjess – thanks for catching my mistake. I added the instructions about the sauce into the post, but you make the sauce by boiling 2 cups cut rhubarb, 1 cup sugar, 1 1/3 cups water. The rhubarb for the sauce can be cut in large chunks because it all falls apart anyways.

  12. #
    12
    Nancy — May 26, 2009 at 4:57 pm

    Your sisters made the rhubarb rolls and stuffed dates yesterday for our Memorial Day cookout. They were delicious!!!! Can’t wait to have another piece tonight for desert. I have a new recipe for potato salad that is delish….let me know if you want me to pass on.

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    13
    natasha — June 12, 2009 at 3:35 am

    i made these tonight and they went awry for a series of reasons that were my fault and won’t go all into…. one thing i did though was use half rhubarb and half strawberries, which sounded delish but i didn’t cut the sugar enough and i think that also made things more watery. my question though, is whether by ‘shortening’ you specifically mean something like crisco or whether you just mean butter or margarine or anything like that. i used butter and didn’t see how i could get away with a little ‘stirring’ before rolling. i tried to cut it in with a pastry blender, but in the end maybe that was too much action for the dough as it seemed a little gummy after cooking….

    i’d appreciate any advice!

  14. #
    14
    Jen — June 12, 2009 at 12:09 pm

    natasha – I use Crisco for the dough. I think that’s what my dad always uses as well. Hopefully that is what caused the gumminess. Sorry they didn’t turn out for you.

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    15
    GS — August 6, 2017 at 2:11 pm

    My family has been making these for years. I have used butter or margarine to cut into the flour mixture for the dough and have never had a problem. I always roll my dough out into a rectangle and when I cut the rolls they NEVER look as neat as the ones you have pictured! I have added strawberries but only in the sauce. My mom liked to add red food coloring to make it look more rosy. We bake for 20 minutes before pouring on the sauce and then another 20 minutes. I have to make it every spring in honor of my mom.

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    16
    dev — September 12, 2017 at 11:07 pm

    my grandma recipe calls thesr soringtime rollypoly, and can ad what ever frozen berries you have , frozen is the least messy

  17. #
    17
    dev — September 12, 2017 at 11:08 pm

    sorry thats springtime rollypolly

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