These double berry cupcakes combine raspberry and strawberry puree in both the cake and the frosting for a bright, fruity pink treat.
We’re proud to support the Cook for the Cure campaign, which gives home cooks a way to raise funds and awareness for the fight against breast cancer. There are many ways to get involved, from hosting a fundraising meal to joining organized events that donate proceeds to the Susan G. Komen Foundation.
One simple idea is to host a Cook for the Cure gathering using a Cook for the Cure Party Kit (sponsored by KitchenAid). Invite family, friends, or coworkers for dinner, a barbecue, an office event — any gathering works. Ask guests to bring a donation in place of gifts or flowers, and consider featuring themed recipes or pink treats.
KitchenAid also supports cooking classes, auctions, and special events where 100 percent of the money raised goes directly to Susan G. Komen. Many retailers carry Cook for the Cure KitchenAid items, including pink appliances that make great centerpieces for your fundraiser.
To help spread the word and get involved in a fun way, I’m joining the #10000cupcakes campaign. These double berry cupcakes are an easy, colorful bake that fits perfectly with breast cancer awareness efforts.
Double Berry Cupcakes
These cupcakes are simple to make, taste fresh and fruity, and boast the lovely pink hue associated with breast cancer awareness. Both the cupcake batter and the frosting use a raspberry-strawberry puree for balanced berry flavor and color. We finished ours with pink sprinkles for an extra cheerful touch.
Double Berry Cupcakes
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Ingredients
Raspberry Strawberry Puree
- ¾ cup fresh raspberries
- ¾ cup fresh strawberries hulled and quartered
Cupcakes
- 2 cups flour
- ½ teaspoon kosher salt
- 2 teaspoons baking powder
- ½ cup unsalted butter at room temperature
- 1 cup white sugar
- 2 egg at room temperature
- ½ cup milk
- ½ cup raspberry strawberry puree
- 1 ½ teaspoon vanilla extract
Frosting
- 8 tablespoons unsalted butter room temperature
- 2 cups powdered sugar
- 1-2 tablespoons raspberry strawberry puree
Instructions
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Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
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Place the raspberries and strawberries in a blender and puree until completely smooth. Strain the puree through a fine-mesh sieve into a bowl to remove the seeds. Set aside.
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In a medium bowl, whisk together the flour, salt, and baking powder. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter and sugar on medium until smooth. Add the eggs one at a time, mixing until combined. Beat in the milk, ½ cup of the reserved raspberry-strawberry puree, and the vanilla until incorporated.
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Add the flour mixture to the wet ingredients and mix on low for 1–2 minutes, just until the batter is combined and no dry streaks remain.
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Divide the batter evenly among the prepared cupcake liners. Bake for 15–17 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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For the frosting, beat the butter until smooth. Gradually add the powdered sugar, whisking until fluffy. Stir in 1 tablespoon of the raspberry-strawberry puree; add more (up to 2 tablespoons) if you prefer a softer, smoother frosting. Adjust sweetness or color to taste.
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Once the cupcakes are completely cool, pipe or spread the frosting on top. Decorate with pink sprinkles if desired and serve.