Strawberry and blueberry cupcakes are light and moist as it combines vanilla cake mix with some of the best summer berries, topped with a light and airy cream cheese frosting. Your tastebuds will be thanking you with every bite of this tasty treat!
Nothing says hello summer more than these Strawberry and blueberry cupcakes. These cupcakes are moist and delicious and the perfect addition to any summer day.
If you are like me you are always on the search for the perfect summer treats that are not only delicious but easy to make and easy to clean up! These strawberry and blueberry cupcakes definitely do not disappoint!
What I love about these cupcakes is that it transforms a simple box of cake mix into the most flavorful cupcake you have ever had as it uses real fruit with a delicious cream cheese frosting.
DO MY STRAWBERRY AND BLUEBERRY CUPCAKES NEED TO BE REFRIGERATED?
You will want to store your cupcakes in the fridge in an airtight container for up to three days for the best results.
WHAT SIZE BLUEBERRIES ARE BEST TO USE?
One thing I have learned is when it comes to making this recipe, the smaller the blueberries the better. They not only mix in better and more even, but it ensures that every bite is filled with strawberries and blueberries.
CAN I DOUBLE THIS RECIPE?
These strawberry and blueberry cupcakes are easily doubled which makes them perfect for a big group or if you find yourself with lots of fresh fruit that needs to be eaten.
I highly suggest doubling this recipe when strawberries and blueberries are in season.
These cupcakes can be placed in the freezer for up to 3 months in an airtight container. Technically you can freeze them with the frosting, but I suggest freezing them unfrosted and then whipping up a fresh batch of frosting when you defrost them.
So if you are craving a fruity treat this summer give these strawberry and blueberry cupcakes a try! I guarantee your tastebuds will be craving these cupcakes all season long.
Recipe for Strawberry & Blueberry Cupcakes
Prep: 10 minutes
Bake: 16 minutes
Ingredients for Strawberry and Blueberry Cupcakes:
1 box white cake mix
4 egg whites
1 1/4 cups water
1/2 cup vegetable oil
1/2 cup blueberries
1/2 cup diced strawberries
2 cups powdered sugar
4 tbsp butter
4 oz cream cheese
In a large bowl add cake mix, egg whites, water, and vegetable oil.
Beat for about 2 minutes until everything is well combined.
Fold in strawberries and blueberries.
Spoon into a lined cupcake pan about 3/4 full.
Bake at 350 for about 16-18 minutes.
In a medium bowl combine powdered sugar, cream cheese, and butter.
Beat until smooth.
Fill a piping bag or Ziplock bag and pipe onto cupcakes.