Berry-Filled Vanilla Cupcakes with Best Mascarpone Frosting

Get ready to wow your taste buds with these amazing Berry-Filled Vanilla Cupcakes topped with dreamy Mascarpone Frosting! Moist and fluffy vanilla cupcakes, oozing with a burst of real berry goodness in every bite. 

These cupcakes are basically a party in your mouth – easy to make and impossible to resist. Whether you’re treating yourself or impressing your crew, these cupcakes are the real deal, bringing bakery-level joy right to your kitchen. They taste like summer any time of the year.

These cupcakes are like a hug for your taste buds – they’re simple enough to whip up without stress, but the flavor? Absolutely next level. Treat yourself after a long day or show off your baking skills to friends and family – these cupcakes are a one-way ticket to dessert paradise!

Jump to:

• Recipe Ingredients Notes
• How to Make
• Variations
• How to Store
• More Recipes You’ll Love!
• Recipe

Recipe Ingredients Notes

For the Vanilla Cupcakes 

Whole milk. This keeps the vanilla cupcakes moist and tender. The fat in the milk helps this.

Vegetable oil. Also adds moisture to the cupcakes

Eggs. Use two large eggs.

All purpose flour. Regular all purpose flour or gluten-free measure-for-measure flour blend can be used. We use Bob’s Red Mill gluten-free 1-to-1 baking mix for gluten-free baking.

Baking powder. This is the rising agent for the cupcakes.

For the Berry Filling

Raspberries. Use fully ripe berries, rinses and patted dry. You’ll use 1/2 cup.

Blueberries. Sort the fresh blueberries to remove any blemished or shriveled berries. Rinse and pat dry. You’ll need 1/2 cup.

Strawberries. Use fully ripe juicy strawberries. Do not use any berries with white or green portions as they will be hard and not as flavorful. Rinse, pat dry and chop the berries to make 1/2 cup.

Lemon juice. This brightens the flavor of the berries. We recommend fresh lemon juice but bottled real lemon juice can be substituted. Do not use reconstituted lemon juice.

Cornstarch. This will thicken the berry mixture.

For the Vanilla Mascarpone Frosting

Unsalted butter. You’ll need 6 tablespoons unsalted butter that has been softened before starting the frosting recipe.

Mascarpone cheese. This has a consistency very similar to cream cheese but with twice the fat content so it’s rich and spreadable. It adds a slightly sweet, tangy flavor to the frosting. Be sure it’s softened before starting the recipe. You’ll use 4 ounces.

Powdered sugar. Also called confectioners sugar is a key ingredient in buttercream type frosting. Sift the sugar before using if it has any lumps.

Vanilla extract. Gives a light vanilla flavor.

How to Make

STEP 1. Preparation

Preheat the oven to 350F degrees and line 12 muffin cavities with paper baking liners. 

STEP 2. Make the batter

In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla. 

Add the sugar and whisk to combine. Add the flour and baking powder. Whisk just until combined – do not overmix! 

Divide the batter evenly between the prepared muffin cavities, filling each one with ¼ cup of batter. 

STEP 3. Bake and Cool Cupcakes

Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. 

Transfer the cupcakes to a wire cooling rack and allow them to cool completely before frosting. 

STEP 4. Make the Berry Filling

 Combine all of the ingredients (raspberries, blueberries, strawberries, lemon juice, and cornstarch) in a small saucepan over medium heat. 

Cook, stirring often, for 5-7 minutes or until berries have broken down and the sauce has thickened. Using a silicone spatula or potato masher can help break down the berries if needed during cooking.

Remove the pan from the heat and allow it to cool completely before filling the cupcakes. 

STEP 5. Make the Vanilla Mascarpone Frosting

Combine the softened 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 extract. 

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. 

STEP 6. Assemble

Cut a small hole from the center of each cupcake from the top (about the size of quarter and ¼” deep). Reserve the cut out cake; it will be added back to the cupcake.

Fill the hole with 1-2 teaspoons of cooled 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. 

Variations

Substituting frozen berries. We’ve used fresh berries but frozen thawed berries can also be substituted for the berry filling.

Cream cheese instead of mascarpone. If you cannot find mascarpone cheese, full fat cream cheese can be substituted.

How to Store

Store any leftover cupcakes in an airtight container in the refrigerator for up to 2 days.

More Recipes You’ll Love!

Recipe