Best 7 Berry Surprise Cupcakes Recipes

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Calling all cupcake enthusiasts! Have you ever wanted to bake scrumptious treats that leave a burst of sweetness in every bite? Look no further! This article has the perfect recipe for you: Berry Surprise Cupcakes. With a fluffy vanilla cake base and a gooey berry-filled center, these cupcakes are sure to captivate your taste buds. Get ready to embark on a delightful baking adventure as we guide you through the steps of creating these delightful treats.

Let's cook with our recipes!

BERRY SURPRISE CUPCAKES



Berry Surprise Cupcakes image

These cupcakes have a surprise inside them: Fruit Roll-Ups. They give these cupcakes a sweet fruity flavor and they are sure to be a hit at any get-together.-Susan Lucas, Brampton, Ontario

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 7

1 package white cake mix (regular size)
1-1/3 cups water
3 large egg whites
2 tablespoons canola oil
3 strawberry Fruit Roll-Ups, unrolled
1 can (16 ounces) vanilla frosting
6 pouches strawberry Fruit Snacks

Steps:

  • In a large bowl, combine the cake mix, water, egg whites and canola oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups half full. Cut each fruit roll into eight pieces; place one piece over batter in each cup. Fill two-thirds full with remaining batter. , Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting; decorate with Fruit Snacks.

Nutrition Facts : Calories 207 calories, Fat 7g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 198mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 0 fiber), Protein 1g protein.

BERRY CUPCAKES



Berry Cupcakes image

Pledge allegiance to these berry cupcakes via a cake-stand Monument crowned with flags.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 34

Number Of Ingredients 11

3 1/4 cups cake flour (not self-rising), sifted
2 teaspoons baking powder
1 teaspoon coarse salt
8 ounces (2 sticks) unsalted butter, softened
1 3/4 cups sugar
2 vanilla beans, split and scraped, pods reserved for another use, or 1 tablespoon pure vanilla extract
1 cup whole milk
8 large egg whites, room temperature
1 1/2 pints (3 cups) blueberries
34 raspberries (1/2 pint; about 1 1/3 cups)
Seven-Minute Frosting for Berry Cupcakes

Steps:

  • Preheat oven to 325 degrees, with racks in middle and lower positions. Line 3 muffin tins with 34 liners. Whisk together 3 cups flour, the baking powder, and salt.
  • Beat butter, 1 1/2 cups sugar, and the vanilla until pale and fluffy. Scrape down sides of bowl as needed. Beat in flour mixture in 3 additions, alternating with milk.
  • Beat whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff, glossy peaks form. Using a rubber spatula, fold one-third of the whites into batter, then carefully fold in remaining whites. Gently toss blueberries with remaining 1/4 cup flour to coat. Gently fold floured blueberries into batter. Divide batter evenly among cupcake liners.
  • Bake until cupcakes spring back when touched, 23 to 25 minutes. Let cool in tins on wire racks for 10 minutes. Remove cupcakes from tins, and let cool completely on wire racks. Frost cupcakes and garnish each with a raspberry.

CHOCOLATE SURPRISE CUPCAKES



Chocolate Surprise Cupcakes image

Rich chocolate cupcakes with cream cheese and chocolate chip center. Also known as Black Bottom Cupcakes.

Provided by Kelly Smith

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 55m

Yield 24

Number Of Ingredients 14

3 cups all-purpose flour
2 cups white sugar
½ cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
⅔ cup vegetable oil
2 cups water
2 tablespoons vinegar
2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
1 egg
½ cup white sugar
¼ teaspoon salt
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.
  • To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 38.5 g, Cholesterol 18 mg, Fat 12 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 4.5 g, Sodium 258.6 mg, Sugar 24.8 g

BERRY SURPRISE



Berry Surprise image

This recipe is great for the summer. Not to mention it tastes delicious.

Provided by BRAT87

Categories     Drinks Recipes     Smoothie Recipes     Strawberry

Time 5m

Yield 2

Number Of Ingredients 4

1 cup strawberries
1 cup pineapple chunks
½ cup raspberries
2 tablespoons frozen limeade concentrate, thawed

Steps:

  • In a blender, combine strawberries, pineapple chunks, raspberries and limeade. Blend until smooth. Pour into glasses and serve.

Nutrition Facts : Calories 166 calories, Carbohydrate 42.1 g, Fat 0.5 g, Fiber 4.7 g, Protein 1.3 g, Sodium 2.1 mg, Sugar 35.7 g

STAR SURPRISE CUPCAKES



Star Surprise Cupcakes image

Everyone will be surprised when they bite into these star sugar cookie-filled red velvet cupcakes.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 23

Number Of Ingredients 10

1 pouch Betty Crocker™ sugar cookie mix
1/3 cup butter, softened
1 tablespoon Gold Medal™ all-purpose flour
1 egg
1 box Betty Crocker™ Super Moist™ red velvet cake mix
Water, vegetable oil and eggs called for on cake mix box
1 jar (7 oz) marshmallow creme
1 cup butter, softened
1 to 2 tablespoons milk
3 cups powdered sugar

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix, 1/3 cup butter, the flour and egg until soft dough forms. On floured surface, roll dough 1/4 inch thick. Cut with 1- to 1 1/4-inch star cookie cutter, making 92 stars. Place 1 inch apart on ungreased cookie sheets.
  • Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • Reduce oven temperature to 350°F. Place paper baking cup in each of 23 regular-size muffin cups (make a small cut in each baking cup to mark the front of the cupcake).
  • Make cake batter as directed on box. Spoon batter into 1 baking cup, three-fourths full (this cupcake will be crumbled and used as a garnish). Spoon 1 heaping tablespoonful remaining batter into each of remaining 23 baking cups. Place 3 cookie stars, standing up in center of batter, in each of the 23 baking cups. Carefully spoon 2 heaping tablespoonsful remaining batter on top of cookie stars in each, taking care not to tip them over.
  • Bake at 350°F 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans to cooling rack. Cool completely, about 25 minutes.
  • In large bowl, beat marshmallow creme, 1 cup butter and 1 tablespoon of the milk with electric mixer on medium speed until well blended. Beat in powdered sugar on low speed, adding 1 teaspoon milk at a time as needed, until fluffy and spreadable.
  • Pipe or spread frosting over top of each cupcake. Place remaining cookie stars on tops of cupcakes, facing front of cupcake where small cut is. In small bowl, crumble remaining cupcake without star cookies inside; sprinkle on cupcakes.

Nutrition Facts : Calories 400, Carbohydrate 55 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Cupcake, Sodium 320 mg, Sugar 19 g, TransFat 1 g

RAINBOW SURPRISE CUPCAKES



Rainbow Surprise Cupcakes image

Colorful sprinkles inside the cupcakes will make your next party delicious and fun!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ party rainbow chip cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup assorted Betty Crocker™ candy sprinkles
1 container Betty Crocker™ Rich & Creamy rainbow chip frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Using melon baller or small spoon, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candy sprinkles.
  • Frost cupcakes with frosting. Store loosely covered.

Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 3 g, TransFat 1 g

BERRY SURPRISE CUPCAKES



Berry Surprise Cupcakes image

Make and share this Berry Surprise Cupcakes recipe from Food.com.

Provided by josamky1063

Categories     Dessert

Time 43m

Yield 12-16 serving(s)

Number Of Ingredients 7

1 (8 ounce) package Betty Crocker Super Moist cake mix
3 egg whites
1 1/3 cups water
2 tablespoons vegetable oil
3 (1/2 ounce) strawberry fruit snacks, sheets
1 (16 ounce) container vanilla frosting
2 (1 ounce) envelopes fruit snacks, shapes for garnish (optional)

Steps:

  • Preheat oven to 350°F Place paper liners in 24 (2-1/2-inch) muffin cups.
  • Combine cake mix, egg whites, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Fill each liner half full with batter.
  • Cut three fruit snack sheets into 9 equal pieces. (You will have 3 extra squares.) Place each fruit snack piece on top of batter in each cup. Pour remaining batter equally over each. Bake at 350°F for 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove to cooling racks. Cool completely. Frost cupcakes with Vanilla frosting. Decorate with fruit snack shapes, if desired.
  • Variation To make a Berry Surprise Cake, prepare cake following package directions. Pour half the batter into prepared 13×9×2-inch pan. Place 4 fruit snack sheets evenly on top. Pour remaining batter over all. Bake and cool as directed on package. Frost and decorate as directed.

Nutrition Facts : Calories 182.3, Fat 8.4, SaturatedFat 1.4, Sodium 83.8, Carbohydrate 25.7, Sugar 23.9, Protein 0.9

Tips:

  • Use fresh berries for the best flavor and texture. If you don't have fresh berries on hand, frozen berries will also work. Just be sure to thaw them before using.
  • For a sweeter cupcake, add an extra 1/4 cup of sugar to the batter.
  • To make the cupcakes even more festive, top them with a dollop of whipped cream or a scoop of ice cream.
  • These cupcakes are best enjoyed fresh out of the oven, but they can also be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

Berry Surprise Cupcakes are a delightful treat that is perfect for any occasion. They are easy to make and can be customized to your liking. With their moist and fluffy texture, sweet and tangy flavor, and festive appearance, these cupcakes are sure to be a hit with everyone who tries them. So next time you are looking for a special dessert, give Berry Surprise Cupcakes a try!

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