• 1 egg
  • 185 grams (6.5 ounces) sugar
  • 50 grams (1.75 ounces) butter
  • 50 grams (1.75 ounces) vegetable oil
  • 75 grams (2.65 ounces) berry puree
  • 200 grams (7 ounces) flour
  • 7 grams (0.25 ounces) baking powder

Berry curd

  • 1 egg
  • 160 grams (5.65 ounces) berry puree
  • 65 grams (2.3 ounces) sugar
  • 5 grams (0.2 ounces) cornstarch
  • 95 grams (3.35 ounces) butter


  • 80 grams (2.80 ounces) berry curd
  • 250 grams (8.8 ounces) cream cheese
  • 100 grams (3.5 ounces) whipping cream
  • 50 grams (1.75 ounces) powdered sugar


  • Mixing Bowls

    You'll need a set of mixing bowls to combine your ingredients. Make sure they're deep enough to prevent splashes.

  • Electric Mixer

    An electric mixer is key to achieving the perfect frosting texture. If you don't have one, a hand whisk will do, but it requires more effort.

  • Muffin Tin & Baking Capsules

    Using a muffin tin ensures even baking. Don't forget to line them with baking capsules for easy removal and presentation.

  • Spatula

    A good spatula helps in mixing and scraping every bit of batter and frosting from the bowls.

  • Piping Bag & Nozzle

    For those perfectly swirled frosting caps, a piping bag with a star nozzle works wonders. Pro tip: practice a few swirls on parchment paper first!


Step 1

Step 1: Beat the egg together with the sugar until light and fluffy. For best results, use an electric mixer at medium speed.

Step 2

Step 2: Melt the butter, then combine it with the vegetable oil and berry puree. Add this mixture to the beaten egg and sugar. Make sure the melted butter is not too hot, or it will cook the egg.

Step 3

Step 3: Sift the flour and baking powder, then gently fold them into the wet mixture until just combined. Do not overmix, or the muffins will become dense.

Step 4

Step 4: Fill the baking capsules 2/3 of the way full and bake at 356°F (180°C) for 20 minutes. Check muffins with a toothpick; if it comes out clean, they’re done.

Step 5

Step 5: To make the berry curd, combine the egg, berry puree, sugar, and cornstarch in a saucepan. Cook over medium heat until thickened. Constantly stir to prevent the mixture from sticking.

Step 6

Step 6: Once thickened, remove from heat and add the butter to the hot mixture. Immediately weigh out 80 grams (2.80 ounces) for the frosting, and refrigerate it to cool. Cooling quickly prevents the curd from forming a skin.

Step 7

Step 7: Once the muffins are cool, cut out the middle and fill with the cooled berry curd. Use a piping bag for more precise filling.

Step 8

Step 8: To make the frosting, ensure all ingredients are very cold. Combine the reserved berry curd, cream cheese, whipping cream, and powdered sugar in a mixer bowl, and whip until lush and dense. Chill the mixing bowl and beaters for best results.

Step 9

Step 9: Pipe the frosting onto the filled muffins. You can refrigerate the cupcakes or serve them immediately. Decorate with fresh berries for an extra touch.


Serving these berry-filled muffins is just as fun as making them! Whether you’re hosting a brunch or a cozy teatime, these muffins are sure to be the star 🌟. Brunch Delight: 🌞 Serve the muffins on a vibrant platter with a side of fresh berries and a sprinkle of powdered sugar. Pair them with a refreshing mimosa for a *perfect brunch combo.* Afternoon Tea: ☕ Elevate your tea time by arranging the muffins on a tiered stand. Add a few mint leaves and a dollop of extra berry curd on the side for an elegant touch. Party Ready: 🎉 For a party, adorn each muffin with a small decorative flag or topper. You can also color-coordinate the frosting to match the theme of your event! Breakfast Indulgence: 🍴Start your morning on a sweet note by enjoying these muffins with a hot cup of coffee or a creamy latte. For an extra treat, warm them up slightly in the microwave before serving. Healthy Twist: 🌱 For a health-conscious spin, serve these muffins with Greek yogurt or a fruit salad on the side. The freshness of the berries and the tangy yogurt create a delightful balance.


Looking to make this recipe gluten-free or vegan? 🥳 No problem! Here’s how you can adapt it: Gluten-Free Version: 🌾 Simply substitute the flour with a gluten-free flour blend. Ensure your baking powder is also certified gluten-free. The texture remains light and fluffy without compromising on taste. Vegan Version: 🌱 Replace the egg in both the muffin and curd recipes with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water (let it sit for a few minutes to thicken). Use margarine instead of butter, and opt for a vegan cream cheese for the frosting. The result is just as creamy and delicious! With these adjustments, everyone can enjoy these delightful muffins without worry! 💖


  • Why did my muffins turn out dry?

    Dry muffins usually result from overbaking or not enough liquid in your batter. Ensure you bake for the recommended time and check with a toothpick for doneness. Also, measure your ingredients accurately.

  • Can I use frozen berries for the puree?

    Yes, you can! Just make sure to thaw and drain them before pureeing to avoid excess moisture in the batter.

  • What’s the best way to fill the muffins with berry curd?

    Use a small knife or an apple corer to remove the center of each muffin. Then, use a piping bag to fill the cavity with the curd.

  • Can I make the frosting ahead of time?

    Yes, you can prepare the frosting in advance and store it in the fridge. Before using, let it come to room temperature and give it a quick whip to restore its fluffy texture.

  • How can I prevent my muffin tops from collapsing?

    Ensure you're not opening the oven door too early during baking and avoid over-mixing your batter. Both can lead to collapsing.

  • What if I don't have a star nozzle?

    No worries! You can simply spoon the frosting on top of the muffins, or use a zip-lock bag with a small hole cut in the corner to make a makeshift piping bag.

Nutrition facts

Mega berry cupcakes
Recipe Yield:12 servings
Calories:Approximately 275 calories per serving
Calories (Min - Max):250 - 300
Total Fat:15g
Saturated Fat:8g
Total Carbohydrate:30g
Total Sugars:18g