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Berry Buttermilk Cupcakes with Cream Cheese Icing

Berry Buttermilk Cupcakes with Cream Cheese Icing

Buttermilk is the key ingredient in these delicious Berry Buttermilk Cupcakes. If you’re after a moist, fluffy, vanilla cake, this is it. The cream cheese icing tops it all off perfectly.

Course Dessert
Keyword Cake, Cupcake, Summer
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 24 cupcakes


  • 230 g unsalted butter, softened
  • 330 g caster sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 300 g plain flour, sifted
  • 150 g self-raising flour, sifted
  • 1/2 teaspoon bicarbonate of soda, sifted
  • 350 ml buttermilk
  • 200 g fresh berries (a combination of raspberries and blueberries, plus extra for decorating)

Cream Cheese Icing

  • 250 g cream cheese
  • 1 cup icing sugar (confectioner’s sugar)
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 160°C (400°F).
  2. Beat butter and sugar in an electric mixer until creamy. Add eggs one at a time, then add vanilla extract. Meanwhile, sieve flours and bicarbonate of soda into a bowl with a pinch of salt. With mixer on low speed, add a third of the flour mixture and beat until just combined.
  3. Add half the buttermilk and beat until just combined. Repeat with remaining dry ingredients and buttermilk, adding in batches until incorporated. Gently fold in the berries and divide between cupcake cases.
  4. Bake until a skewer inserted into the center of cupcake comes out clean (about 15-20 minutes.) Allow to cool completely.
  5. To make the icing, combine ingredients in the bowl of an electric mixer and beat until smooth. Spread icing over the top of cupcakes and decorate with fresh berries.