Special “Very Berry Cup Cakes” Recipe

Today’s recipe is very special and very easy “Very Berry Cup Cakes”.
These very berry cupcakes don’t just look gorgeous they taste berrylicious! Vanilla cake with berries in baked in, a cheesecake filling topped with yummy blueberry cream cheese frosting and topped with pretty freeze dried raspberries!


429g all-purpose flour
265g caster (superfine) sugar
1/2 tsp salt
3 tsp baking powder
375ml of milk
125ml vegetable oil
125g unsalted butter, softened
2 tbsp Greek yogurt (can some substitute with sour cream)
1 tsp vanilla extract
2 large eggs
2 cups mixed frozen berries
crushed, freeze dried raspberries to decorate

Cheesecake Filling
250g Philadelphia cream cheese
1 large egg
3 tbsp icing/powdered sugar
1 tsp vanilla extract

1 batch of fluffy cream cheese frosting (chilled)
2 tsp of jam (flavor of your choice)
2 drops purple food gel (liquid food dye will not work)


To make cheesecake filling add cream cheese to a large mixing bowl. Mix on low speed to help break it up then mix on high speed until smooth. Add vanilla, egg and powdered sugar and mix together until well combined.

Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.

Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.

Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.

Fill each cupcake with 1 tbsp mixed berries and scoop batter on top filling about 3/4 of the way. (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Finish off with a tsp of cheesecake filling. Bake for 20-25 min (may take longer because of moisture from berries) Allow them to cool completely on a wire cooling rack before frosting.

While your cupcakes are baking and cooling prepare your cream cheese frosting by adding it to a large mixing bowl. Add your purple food dye and jam and mix on high speed until well combined. This is best done on high speed as cream cheese frosting will soften and go runny if its mixed on low speed.

Fit the end of your piping bag with a 1M piping tip and frost in a swirl. Finish off with a sprinkle of freeze dried raspberries.

STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).

CAKE: Recipe can be used for an 8” cake tin – adjust baking time to 30-40 min

EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or wooden spoon. Take care not to over mix the batter

Enjoy delicious and very special recipe.
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  1. Tcs Mux says:


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