Mixed Berry Cupcakes with Coconut Buttercream

Fluffy berry cupcakes (made with muffin batter) are filled with a mix of strawberries, raspberries, and blueberries and slathered with a coconut buttercream icing. This festive dessert recipe is a great choice for Memorial Day, Fourth of July, or really any gathering!

The first day of July means it’s time for me to post my latest Fourth of July recipes, starting with these patriotic berry cupcakes! Made with three types of berries and a simple coconut buttercream icing, they are a delicious upgrade of classic berry muffins. You’ll notice that the batter for these cupcakes is actually a muffin batter. I wanted to make the recipe as easy as possible and use common ingredients. Plus, I LOVE berry muffins. The coconut buttercream is also super easy to make!

You can use fresh or frozen berries for berry cupcakes. If using frozen berries, do not thaw them before adding to the batter. You can also mix up the types of berries you use. I like the triple berry mix of strawberries, blueberries, and raspberries, but you can use just one berry or sub other types like blackberries or huckleberries.

You can make the cupcakes up to a couple days in advance, store them in a sealed container in the fridge, and add the frosting at a later time if desired. The frosted cupcakes also keep very well in an airtight container in the fridge for up to a week. I would not recommend keeping them at room temp unless you are going to eat them within a couple of days.

Adding coconut extract to the icing makes it have a stronger coconut taste. If you are an avid baker, you may have coconut extract on hand. I did not use coconut extract and instead used the coconut cream that rises to the top of a can of coconut milk. I also sprinkled coconut flakes on the icing to add more coconut flavor. But if you want a stronger coconut taste concentrated in the icing, consider adding coconut extract to taste.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup milk - of choice
• 1/2 cup canola oil
• 1/2 cup plain Greek yogurt
• 1 tsp vanilla extract
• 2 eggs - beaten
• 2 cups blueberries, raspberries, and sliced strawberries - save some berries for topping the cupcakes
• 0.5 cup unsalted butter - softened at room temperature
• 1.5 cups confectioner's sugar
• 4 tbsp coconut cream - from the thick top layer of a can of full-fat coconut milk
• 0.5 tsp vanilla extract
• Pinch of salt - if desired
• 1/4 cup unsweetened coconut flakes - for topping the cupcakes