Summer Cupcakes Recipe

frosted summer cupcakes with berries and sprinkles

Light, fruity, and perfect for warm weather, these Summer Cupcakes are ideal for picnics, BBQs, and beach days. Made with fresh seasonal fruits and a fluffy citrus base, they’re easy to customize and always a crowd-pleaser.

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Course: Dessert, Snack

Cuisine: American, Seasonal

Prep Time: 20

Cook Time: 20

Cooling Time: 10

Total Time: 50

Servings:

Calories: 265kcal

Cost: $10–$12

Equipment

Muffin tin 12-cup standard size
Ice cream scoop For even batter distribution
Hand mixer Or stand mixer for easier creaming
Wire rack For cooling
Piping Bag Optional, for neat frosting swirls
Spatula For folding in fruit

Ingredients

For the Cupcakes

1.5 cups all-purpose flour
1 cup granulated sugar
0.5 cup unsalted butter softened
2 large eggs room temperature
1.5 teaspoon baking powder
0.5 teaspoon salt
0.75 cup whole milk room temperature
1 teaspoon vanilla extract
1 lemon zest zest of 1 lemon
1 cup fresh mixed berries strawberries, blueberries, raspberries

For the Frosting

4 oz cream cheese softened
0.25 cup unsalted butter softened
2 cups powdered sugar sifted
2 tablespoon heavy cream
1 teaspoon vanilla extract
drop food coloring optional for summer colors

For Decoration (Optional)

fresh fruit slices strawberries, kiwi, etc.
edible flowers for color & flair
colorful sprinkles for summer-themed cupcakes
shredded coconut for tropical versions

Instructions

Preheat oven to 350°F
Line muffin tin
Cream butter & sugar
Add eggs & flavorings
Whisk dry ingredients
Alternate mixing dry & milk
Fold in berries
Fill liners ⅔ full
Bake 18–22 min
Cool on wire rack
Make frosting
Frost & decorate

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition