Berry Cupcakes



  • 3 cups all purpose flour (sifted)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup unsalted butter (room temperature)
  • 2 cups sugar
  • 5 eggs (lrgs)
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk
  • raspberries
  • blueberries
  • 3 cups all purpose flour (sifted)
  • 2 egg whites (lrgs)
  • 1 cup superfine sugar
  • 2 teaspoons light corn syrup
  • 1 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
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    1. Adjust oven rack to center of oven. Heat to 325 degrees. Line muffin pans with baking cups; set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda; set aside.
    2. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. With mixer running, add eggs and vanilla extract; beat until combined.
    3. With mixer on low speed, add 1 cup reserved flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until all has been incorporated.
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