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
Scale
- 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
Find it online: https://moreana.org/berry-chantilly-cupcakes/