Forest Berry Cupcake Pops

Name: Forest Berry Cupcake Pops
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 pops
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup mixed berry puree (strawberries, blueberries, raspberries); 1 cup white chocolate chips; 2 tablespoons coconut oil; 1/4 cup crushed berries (for topping); 12 lollipop sticks

Highlighted under: Home-Style Dessert Bakes

I love experimenting with desserts, and these Forest Berry Cupcake Pops have quickly become a favorite in my kitchen. The combination of sweet cupcakes and vibrant berries creates a delightful treat that's perfect for summer parties or just a special afternoon snack. Not only are they visually stunning, but they also offer a burst of berry flavor that pairs beautifully with the moist cake. Trust me, once you sink your teeth into these pops, you won't want to stop at just one!

Created by

Tina

Last updated on 2026-02-07T14:56:20.202Z

When I first made these Forest Berry Cupcake Pops, I was amazed at how well the flavors melded together. Using fresh berries not only enhances the taste but also adds a pop of color that makes them irresistible. I infused the cupcake batter with berry puree, which not only kept the cake moist but also gave it a natural sweetness that complemented the tartness of the fruit.

As I turned these cupcakes into pops, I realized that the key is to let them cool completely before dipping them in chocolate. This prevents the chocolate from melting too quickly and ensures a smooth, glossy finish. Plus, don’t skimp on the decorations – a sprinkle of crushed berries or nuts on top adds texture and visual appeal!

Why You'll Love This Recipe
Bursting with fresh berry flavor that invigorates your taste buds
Beautifully decorated and perfect for special occasions
A fun and interactive dessert that’s great for kids and adults alike

Cupcake Consistency Matters

To achieve the perfect texture for your cupcake pops, it's essential to monitor the mixing process. When creaming the butter and sugar, ensure that it's light and fluffy; this will incorporate air, giving your cupcakes a tender crumb. Over-mixing the batter after adding flour can lead to tougher cupcakes, as it develops gluten. Mix just until incorporated for the ideal balance of softness and structure.

When adding the mixed berry puree, be gentle. This will not only keep the berry flavor at its best but will also ensure the cupcakes retain their fluffy texture. If the batter seems too wet due to the puree, consider using a bit less milk to compensate without losing moisture.

Crafting the Perfect Pops

Shaping your cupcake mixture into balls can be a delicate process. Make sure your hands are clean and slightly damp to prevent sticking. If your mixture is crumbling, add a bit more frosting, a teaspoon at a time, to get that dough-like consistency without it being too wet. The size of the balls can vary, but aim for about one inch in diameter for easy dipping and popping.

Freezing the shaped pops is a crucial step. It allows the mixture to firm up and prevents the pops from falling apart when dipped in chocolate. Don’t skip this step; 30 minutes in the freezer is usually sufficient. You can even prepare these the day before; just store them in an airtight container once frozen.

Ingredients

Cupcake Ingredients

1 cup all-purpose flour
1/2 cup sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup mixed berry puree (strawberries, blueberries, raspberries)

Decoration Ingredients

1 cup white chocolate chips
2 tablespoons coconut oil
1/4 cup crushed berries (for topping)
12 lollipop sticks

Instructions

Prepare the Cupcakes

Preheat your oven to 350°F (175°C). In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and mix well. In another bowl, whisk together the flour, baking powder, and salt before gradually adding it to the wet mixture along with the milk. Fold in the berry puree gently until combined. Pour the batter into lined cupcake pans and bake for 15-20 minutes. Let them cool completely.

Make the Pops

Once the cupcakes are cool, crumble them into a large bowl. Use your hands to combine the crumbled cupcakes with about half the frosting, adjusting as necessary to form a dough-like consistency. Shape the mixture into small balls and insert a lollipop stick into each one. Place them on a baking sheet and freeze for about 30 minutes.

Dip in Chocolate

Melt the white chocolate chips and coconut oil together in a microwave-safe bowl, stirring every 15 seconds until smooth. Remove the pops from the freezer and dip each one into the melted chocolate, allowing excess to drip off. Immediately sprinkle the crushed berries on top before the chocolate sets.

Chill and Serve

Place the dipped pops back on the baking sheet and refrigerate until the chocolate is fully hardened. Serve chilled and enjoy your delightful Forest Berry Cupcake Pops!

Pro Tips

For an extra layer of flavor, consider adding lemon zest to the cupcake batter. It beautifully complements the berries and adds a fresh twist!

Ingredient Swaps and Additions

If you want to experiment with flavors, consider substituting different fruit purees. Peaches, mangoes, or even citrus fruits like lemons or limes could add a fun twist to your pops. These substitutions will alter the sweetness and acidity of the final product, so taste the mixture to find the right balance for your palate.

For a gluten-free version of these pops, you can easily substitute all-purpose flour with a 1:1 gluten-free baking blend. This isn't just an easy fix; many blends are formulated to mimic the properties of all-purpose flour closely, ensuring your pops remain soft and enjoyable.

Storage and Serving Suggestions

These Forest Berry Cupcake Pops can be stored in the refrigerator for up to a week. Place them in an airtight container with parchment paper in between layers to avoid sticking. While they are best enjoyed fresh, if you want to make them in advance, simply freeze them after the chocolate has set and store them in a freezer-safe bag. They can last for up to three months frozen.

When it comes to serving, I love presenting these pops on a decorative platter or even in a cup for a whimsical touch. Pairing them with a scoop of vanilla ice cream or serving alongside fresh berries can elevate your dessert experience. Their vibrant colors also make them an enticing centerpiece for any dessert table.

Questions About Recipes

→ Can I use frozen berries for this recipe?

Yes, but make sure to thaw and drain them to avoid excess moisture in the batter.

→ How can I make the chocolate dipping easier?

Using a deep bowl for melting the chocolate can help submerge the pops completely.

→ Can I make these cupcake pops ahead of time?

Absolutely! You can prepare and freeze them up to a week in advance.

→ What can I substitute for white chocolate?

You could use dark chocolate or even colored candy melts for a fun twist!