Berry Filled Fluffy Vanilla Cupcakes For Two
This post may contain affiliate links. See the Disclosure Policy.
I make these berry filled vanilla cupcakes for my smaller summer celebrations, but the versatility of the fruit filling makes them good for any occasion! Fresh strawberries and blueberries make a bright jammy filling inside the lightest vanilla cupcake.
And this isn’t just any vanilla cupcake – the small batch of cupcakes is made with sparkling water to make them extra lofty and moist. To decorate, fresh fruit gives a clue to what’s inside the cupcake, and a creamy butter-free vanilla frosting is the perfect finish!
I published this recipe a few years ago after I was asked to bring dessert to a 4th of July barbecue. I think about the cupcakes often because of the creative way to make them soft and moist – sparkling water. I love the baking technique so much that I use it for my berry and vanilla small layer cake.
There are actually a couple of different techniques I use to make these cupcakes so plush, and they make the cupcakes so easy to make as well (I walk you through all the steps below!). Now, I have a small batch of classic vanilla cupcakes recipe already, but that makes 4 cupcakes. And you can certainly take my favorite 6-inch vanilla cake and make them into cupcakes.
However, what makes this recipe different is I use berry flavored sparkling water to complement the berry filling of the cupcakes! It’s like weaving flavor similarities throughout my recipes, which I love to test as a self-taught baker!
Step-By-Step Pictures
- We use the reverse creaming method to make the cupcakes super soft and light. Stir together the flour, sugar, baking powder, and salt in a mixing bowl.
- Add the butter cubes and mix until the butter is broken into small pieces, and the mix resembles coarse sand.
Tip! Curious how to make a small batch of batter with your stand mixer? I include details in the recipe card for how to swap the regular mixing bowl with a smaller mixing bowl.
- Whisk together the egg, milk, and vanilla in a mixing bowl. Make sure that the egg is fully mixed so you don’t end up with little eggy bits in your cupcakes!
- Measure out the sparkling water in a liquid measuring cup. Use a flavor that matches your fruit filling to further enhance the flavor! Or, you can always use plain bubbly water.
Tip! The bubbles in the sparkling water act like an additional leavener to make the cupcakes incredibly light. So, make sure you use a fresh can of sparkling water to get the benefits of the bubbles.
- Add the liquid ingredients (including the sparkling water) to the dry ingredients. Mix until no dry streaks remain.
- Fill your cupcake liners and bake the cupcakes for about 15 minutes, or until they are springy to the touch.
The cupcake Filling
- As the cupcakes bake and cool, make the filling. Add your berries or fruit (strawberries and blueberries are my favorite!) to a small saucepan. Cook until the fruit starts to break down and get jammy.
- Cut the centers out of the cooled cupcakes – don’t make them too deep or wide, or the cupcakes will fall apart! Spoon the jam into the center – and eat the leftover cupcake pieces! 😉
Once you have your filled cupcakes, now it’s time to decorate! This is where your creative authority comes in – so have fun! Choose berries to match your season or celebration. Strawberries and blueberries (plus vanilla frosting), make these cupcakes a fun red, white, and blue dessert.
More Ideas! How about a raspberry filling with stable strawberry whipped cream frosting for a pretty Valentine’s Day dessert? Or, go all in on blueberry with a blueberry filling with whipped blueberry coconut cream for the frosting – this would be super pretty for Mother’s Day!
✨ I’d love to hear if you changed the fruit filling in the cupcakes! Let me know in the comments below. Plus, your comments and star ratings help out my little small business!
Berry Filled Fluffy Vanilla Cupcakes For Two
INGREDIENTS
Vanilla Cupcakes
- ¾ cup all-purpose flour
- ½ cup organic cane sugar (or granulated sugar)
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, cut into cubes
- 1 large egg
- 2 tablespoons milk, any kind
- ½ teaspoon vanilla extract
- ⅓ cup sparkling water, berry flavored (or any flavor)
Berry Cupcake Filling
- ⅓ cup fresh strawberries, chopped (or frozen)
- 3 tablespoons fresh blueberries (or frozen)
- 2 teaspoons water
INSTRUCTIONS
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line the cupcake pan with 6 cupcake liners.
- In the mixing bowl of a stand mixer fitted with the paddle attachment, mix the flour, baking powder, salt, and sugar. Note – If using a stand mixer, I recommend the 3-quart mixing bowl (link above) for the small batch batter. Otherwise, you can use a hand mixer and medium mixing bowl.3/4 cup all-purpose flour, 1/2 cup organic cane sugar, 3/4 teaspoon baking powder, 1/4 teaspoon salt
- Add the butter cubes to the dry ingredients. Mix on medium-high speed until the butter is broken up into small pebbles, and the mix resembles coarse sand.2 tablespoons unsalted butter, cut into cubes
- In a small mixing bowl, whisk together the egg, milk, and vanilla. Measure out the sparkling water into a liquid measuring cup. Tip – Make sure it is a fresh can of sparkling water (not flat!) so you get the benefit of the bubbles to make the cupcakes fluffy.1 large egg, 1/2 teaspoon vanilla extract, 2 tablespoons milk, any kind
- Pour the egg mix, along with the sparkling water, over the dry ingredients. Mix the batter until no dry streaks remain. It is ok if the batter looks a little lumpy.1/3 cup sparkling water, berry flavored
- Pour the batter into the prepared cupcake liners – about 2/3 full. Bake for 15 to 18 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool the cupcakes in the pan for 5 minutes on a wire cooling rack. Then remove from the pan and cool completely on the wire rack.
Berry Cupcake Filling
- While the cupcakes are baking and cooling, make the filling. Add the chopped strawberries, blueberries, and water to the saucepan. If using frozen berries, no need to thaw. Heat the berries over medium-low heat until they start to break down, release their juices, and get jammy. This may take about 8 to 10 minutes. Use a small wooden spoon to help break down the berries – or leave a little chunky if you prefer chunkier filling.1/3 cup fresh strawberries, chopped, 3 tablespoons fresh blueberries, 2 teaspoons water
- Let the berry jam cool completely before filling the cupcakes. It can also be made ahead of time and refrigerated.
- Assemble the cupcakes. Use a small sharp knife and cut out a hole in the center of the cupcakes (eat the cupcake pieces!). Spoon about a tablespoon of jam into the cupcake hole. Frost with your favorite frosting (I give a few options below in the Notes), and top with a few berries for garnish. Tip – Don't cut the center of the cupcake too deep or wide, or they will fall apart!
- Depending on the frosting, the cupcakes can be covered and stored at room temperature for 2 to 3 days. If using a cream cheese base frosting, I recommend refrigerating them.
RECIPE NOTES
- Serving Size – This is a small batch recipe that can be doubled.
- Sparkling Water – The bubbly water makes the cupcakes incredibly light and fluffy! Use any flavor you like. I use strawberry to complement the fruit filling.
- Berry Filling – Any berry or fruit, fresh or frozen, will work for the filling. I do not add sweetener because I like the bright, fresh fruit flavor. You can add a tablespoon of sweetener if you want a sweet filling.
- Frosting Options – I use my dairy free vanilla buttercream frosting for these cupcakes. The small batch strawberry frosting would also be delicious, or check out my catalog of small batch frosting recipes.
- Storage – Frosted and filled cupcakes will be fine covered at room temperature for 2 to 3 days. To freeze, wrap un-filled and un-frosted cupcakes in plastic wrap, then place in a freezer bag. Freeze for up to 3 months and thaw in the refrigerator.
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
Click here to learn more about me →