Berry Filled Cupcakes

INGREDIENTS

Preheat oven to 350°F and line a 12-count muffin tin with paper liners. Set aside.
In a large bowl, whisk the milk, vegetable oil, eggs, and vanilla together.½ cup whole milk,½ cup vegetable oil,2 large eggs,2 teaspoons pure vanilla extract
Add the sugar and whisk to combine, then add the flour and baking powder, whisking until just combined — you don’t want to overmix!1 cup granulated sugar,1½ cups all-purpose flour,1 teaspoon baking powder
Divide the batter between the muffin wells, filling each one with ¼ cup of batter.
Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes to a wire rack and allow them to cool completely before frosting.

Add all of the ingredients (raspberries, blueberries, strawberries, lemon juice, and cornstarch) to a small saucepan set over medium heat.½ cup raspberries,½ cup blueberries,½ cup diced strawberries,1 tablespoon lemon juice,1 teaspoon cornstarch
Cook, stirring often, for 5-7 minutes or until berries have broken down and the sauce has thickened.
Remove the pan from the heat and allow it to cool completely before filling the cupcakes.

Add the butter and mascarpone to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined, about 1 minute.6 tablespoons unsalted butter,4 ounces mascarpone cheese
Turn the mixer to low speed and slowly add the powdered sugar. When all of the powdered sugar has been incorporated, add the vanilla.2½ cups powdered sugar,1 teaspoon pure vanilla extract
Turn the mixer to medium speed and beat until the frosting is light and fluffy, about 2 minutes.
Transfer the frosting to a piping bag fitted with your choice of tip. I’m using a Wilton 2D.

To assemble the cupcakes, cut a small hole from the center of each cupcake (about the size of a quarter and ¼-inch deep).
Fill the hole with 1-2 teaspoons of berry filling and then place the cut out piece of cake back on top.
Pipe the vanilla mascarpone frosting on top of each cupcake and garnish with a fresh berry and/or sprinkles, if desired.

You can make the filling out of any combination of berries you like, such as cherries, blackberries, cranberries, currants, mulberries, or huckleberries.
If you’re unable to find mascarpone cheese, you can make the frosting with cream cheese. This will yield a slightly tangier frosting.
Turn these cupcakes into chocolate cupcakes by adding ½ cup of cocoa powder, reducing the flour to 1¼ cups, and increasing the milk to ¾ cup.
Make sure to use baking powder, not baking soda.
Be sure to scoop and level your flour to avoid making the cupcakes too dense.
Take care not to overmix the batter. This could cause your cupcakes to come out dry and dense.
Use the toothpick test to check for doneness. If the toothpick comes out dry or with moist crumbs, the cupcakes are done baking.
Wait to frost the cupcakes until they have fully cooled. The buttercream will melt and fall off of warm cupcakes.

Storage: Store berry filled cupcakes in an airtight container in the refrigerator for up to 2 days.