Roasted Berry Cupcakes

Tender buttermilk cupcakes folded with jammy roasted berries and swirled with a pink berry cream cheese frosting. Richberry brings out the berries' sweetness, with no added sugar.

Total time: 2 hr 5 min
Servings: 12
Difficulty: Medium

Roasted berry cupcakes — Sweet moments, naturally.

Ingredients

Roasted berries

3 cups assorted berries (raspberries and sliced strawberries work well)

Cupcakes

½ cup (1 stick) unsalted butter, softened
2 large eggs
1 tsp vanilla
1 ⅓ cups cake flour
1 ¼ tsp baking powder
¼ tsp kosher salt
½ cup buttermilk
1 cup roasted berries, drained

Frosting

½ cup (1 stick) unsalted butter, softened
½ cup cream cheese
1 to 2 drops pink food coloring
1 cup mashed roasted berries

Directions

Roast the berries.
Preheat oven to 400°F (200°C). Spread the berries in a single layer on a parchment-lined tray and roast for 15 to 20 minutes, until soft and juicy. Cool completely, then drain about half for the cupcakes and mash the rest for the frosting.
Lower the oven to 350°F (175°C).
Line a muffin tray with cupcake liners.
Make the batter.
Cream the butter in a stand mixer with the whisk until light and fluffy, then add the eggs and vanilla, scraping down the bowl as you go. Whisk the cake flour, baking powder and salt, mix into the egg mixture until just combined, then add the buttermilk and mix until smooth without overmixing.
Fold and bake.
Gently fold in the drained roasted berries by hand and fill the liners about ¾ full. Bake for about 20 minutes, until a toothpick comes out with just a few moist crumbs, then let cool before frosting.
Make the frosting and pipe.
Whisk the butter and cream cheese on low until they come together, then on medium for about 2 minutes, and mix in the food coloring. Spoon the mashed berries into the bowl, then spoon everything into a piping bag with a large tip so the berries swirl through as you frost.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

4 cups sugar = 3,092 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.