Berry Chantilly Cupcakes are a delightful treat that combines tender vanilla bean cupcakes with luscious almond chantilly frosting, topped with fresh berries. Perfect for birthdays, celebrations, or a casual dessert, these cupcakes are sure to impress your guests with their beautiful presentation and delicious flavors. The unique combination of light frosting and juicy berries makes them a standout favorite.
Why You’ll Love This Recipe
- Delicious Flavor: The blend of vanilla bean and almond in the cupcakes creates a rich taste that pairs perfectly with fresh berries.
- Versatile Treat: Suitable for any occasion, whether it’s a birthday party, picnic, or simple family gathering.
- Easy to Make: With straightforward steps, even novice bakers can create these stunning cupcakes.
- Crowd-Pleasing: Everyone loves a good cupcake! These are sure to be a hit with both kids and adults alike.
- Gorgeous Presentation: The colorful toppings make them visually appealing, perfect for sharing on social media.
Tools and Preparation
Before diving into baking, gather your tools to ensure a smooth process. Having the right equipment makes all the difference in achieving perfect Berry Chantilly Cupcakes.
Essential Tools and Equipment
- Stand mixer
- Muffin pan
- Cupcake liners
- Piping bag
- Rubber spatula
- Whisk attachment
Importance of Each Tool
- Stand mixer: Essential for creaming ingredients evenly and achieving the right texture in your batter and frosting.
- Muffin pan: Provides uniformity in cupcake sizes, ensuring even baking and presentation.
- Piping bag: Allows you to beautifully frost your cupcakes with ease and precision.
Ingredients
Tender vanilla bean cupcakes topped with silky almond-flavored chantilly frosting and piled with fresh berries. These Berry Chantilly Cupcakes are a crowd-pleasing favorite!
- ½ cup (1 stick or 113g) unsalted butter (at room temperature)
- ¾ cup (155g) granulated sugar
- 1 large egg + 1 large egg white (at room temperature)
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla bean paste
- 1 ⅔ cup (190g) cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (120g) sour cream (at room temperature)
- ½ cup (120mL) buttermilk (at room temperature)
- 8 oz (226g) cream cheese
- 8 oz (226g) mascarpone cheese
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 cups (480mL) heavy cream
- 1 ½ cups (180g) powdered sugar (sifted)
- Fresh berries (I used strawberries, raspberries, and blueberries)
How to Make Berry Chantilly Cupcakes
Step 1: Preheat the Oven
Preheat your oven to 325°F. Line a muffin pan with cupcake liners to prepare for baking.
Step 2: Make the Vanilla Bean Cupcakes
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until fluffy and light in color, about 3 minutes.
- Slowly add the eggs, vanilla, and vanilla bean paste, mixing well after each addition. Scrape down the bowl as needed.
- Sift together the cake flour, baking powder, baking soda, and salt. Add half of this mixture along with the sour cream. Start the mixer on low speed while streaming in half of the buttermilk. Mix just until combined.
- Add the remaining flour mixture followed by the rest of the buttermilk while mixing on low until just combined. Scrape down again before giving it final folds with a spatula for incorporation.
- Use a cookie scoop to divide batter into prepared muffin pan. Bake for about 20–22 minutes until springy or until a toothpick comes out clean. Let cool completely.
Step 3: Prepare the Chantilly Frosting
- In a clean bowl of a stand mixer fitted with a whisk attachment, combine the cream cheese and mascarpone. Mix until smooth.
- Add in the almond extract, second measure of vanilla extract, and sifted powdered sugar; mix just until combined.
- Start mixing at medium speed while slowly adding in heavy cream until slightly thickened. Increase speed to high until it forms stiff peaks without lumps—be careful not to overmix.
Step 4: Assembly
Fill your piping bag fitted with a large round tip using chantilly frosting. Pipe dollops onto cooled cupcakes; use the back of a spoon to create wells for topping fresh berries.
Enjoy your berry-topped creations!
How to Serve Berry Chantilly Cupcakes
Berry Chantilly Cupcakes are delightful treats that can be enjoyed in various ways. Whether you’re hosting a gathering or indulging in a sweet moment at home, these serving suggestions will elevate your cupcake experience.
With Fresh Whipped Cream
- Light and Airy: Add a dollop of freshly whipped cream on the side for extra creaminess.
Accompanied by Ice Cream
- Chilled Delight: Serve with a scoop of vanilla or berry-flavored ice cream for a refreshing contrast.
Drizzled with Fruit Sauce
- Flavor Boost: A drizzle of raspberry or strawberry sauce can enhance the berry flavors and add a vibrant look.
On a Dessert Platter
- Elegant Presentation: Arrange cupcakes on a decorative platter with additional fresh berries for a stunning display.
Paired with Coffee or Tea
- Perfect Pairing: Enjoy these cupcakes with a warm cup of coffee or tea to balance the sweetness.
How to Perfect Berry Chantilly Cupcakes
To achieve the best results with your Berry Chantilly Cupcakes, consider these helpful tips.
Use Room Temperature Ingredients: Ensure butter, eggs, and dairy are at room temperature for smoother mixing.
Don’t Overmix the Batter: Mix just until combined to keep your cupcakes light and fluffy.
Check for Doneness Early: Start checking your cupcakes a few minutes before the suggested baking time to prevent overbaking.
Cool Completely Before Frosting: Allow cupcakes to cool completely for optimal frosting application without melting.
Best Side Dishes for Berry Chantilly Cupcakes
When serving Berry Chantilly Cupcakes, pairing them with complementary side dishes can create a well-rounded dessert experience. Here are some excellent options:
- Fruit Salad – A refreshing mix of seasonal fruits adds freshness and balances sweetness.
- Cheese Platter – Include soft cheeses like brie or goat cheese for a savory contrast.
- Chocolate Ganache Tart – Rich chocolate tart pairs beautifully with the lightness of the cupcakes.
- Mini Pastries – Bite-sized pastries offer variety and intrigue alongside your cupcakes.
- Panna Cotta – This creamy dessert complements the berry flavors wonderfully and looks elegant.
- Lemon Sorbet – A tangy sorbet cleanses the palate and provides a refreshing finish.
Common Mistakes to Avoid
Making Berry Chantilly Cupcakes can be delightful, but there are common pitfalls to watch out for.
- Using cold ingredients: Cold butter or eggs can lead to uneven batter. Always ensure your ingredients are at room temperature for a smooth mix.
- Overmixing the batter: This can make your cupcakes dense. Mix just until combined to keep them light and fluffy.
- Ignoring oven temperature: Accurate baking temperatures are crucial. Always preheat your oven and use an oven thermometer if needed.
- Skipping the cooling step: Frosting warm cupcakes will cause it to melt. Allow the cupcakes to cool completely for perfect frosting results.
- Not measuring accurately: Baking is precise. Use kitchen scales or measuring cups for accuracy to avoid mishaps in texture and flavor.
Storage & Reheating Instructions
Refrigerator Storage
- Store Berry Chantilly Cupcakes in an airtight container.
- They will last up to 3 days in the fridge.
Freezing Berry Chantilly Cupcakes
- Place cupcakes in a single layer on a baking sheet until frozen solid.
- Transfer them to a freezer-safe container or bag and freeze for up to 2 months.
Reheating Berry Chantilly Cupcakes
- Oven: Preheat to 350°F, place cupcakes on a baking sheet, and warm for about 10 minutes.
- Microwave: Heat one cupcake on medium power for about 10-15 seconds.
- Stovetop: Use a covered skillet on low heat for about 5 minutes until warmed through.
Frequently Asked Questions
Here are some common questions regarding Berry Chantilly Cupcakes.
Can I use different berries for the topping?
Yes! You can customize with your favorite berries like blackberries or even diced peaches.
How do I make the chantilly frosting less sweet?
To reduce sweetness, decrease the powdered sugar amount or add more cream cheese.
What is the best way to store leftover cupcakes?
Store them in an airtight container in the refrigerator for optimal freshness.
Can I make these cupcakes gluten-free?
Yes! Substitute cake flour with a gluten-free blend that works well for baking.
How long do these cupcakes stay fresh?
Berry Chantilly Cupcakes remain fresh in the fridge for up to three days, and frozen ones can last two months.
Final Thoughts
These Berry Chantilly Cupcakes are not only beautiful but also incredibly versatile. Whether you serve them at parties or enjoy them at home, they are sure to delight anyone who tries them. Feel free to customize with different berries or flavors in the frosting, making this recipe truly your own!
Berry Chantilly Cupcakes
Berry Chantilly Cupcakes are a delightful dessert that perfectly marries the lightness of vanilla bean cupcakes with a rich almond-flavored chantilly frosting, all crowned with a medley of fresh berries. These enchanting treats are not only visually stunning but also incredibly delicious, making them an ideal choice for birthdays, celebrations, or simply indulging in a sweet moment at home. With their easy-to-follow recipe and versatile nature, these cupcakes promise to impress your guests and satisfy your sweet tooth.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: Makes about 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- ½ cup (1 stick or 113g) unsalted butter (at room temperature)
- ¾ cup (155g) granulated sugar
- 1 large egg + 1 large egg white (at room temperature)
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla bean paste
- 1 ⅔ cup (190g) cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (120g) sour cream (at room temperature)
- ½ cup (120mL) buttermilk (at room temperature)
- 8 oz (226g) cream cheese
- 8 oz (226g) mascarpone cheese
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 cups (480mL) heavy cream
- 1 ½ cups (180g) powdered sugar (sifted)
- Fresh berries (I used strawberries, raspberries, and blueberries)
Instructions
- Preheat the oven to 325°F and line a muffin pan with cupcake liners.
- In a stand mixer, cream together butter and sugar until fluffy. Add eggs and vanilla extracts, mixing well.
- Combine dry ingredients in another bowl, then alternate adding to the mixer with sour cream and buttermilk until just combined.
- Scoop batter into liners and bake for 20–22 minutes until a toothpick comes out clean. Cool completely.
- For the frosting, mix cream cheese and mascarpone until smooth; add extracts and powdered sugar, then gradually incorporate heavy cream until stiff peaks form.
- Frost cooled cupcakes and top with fresh berries before serving.
Nutrition
- Serving Size: 1 cupcake (80g)
- Calories: 320
- Sugar: 23g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
