Dessertscakemehometonight5.0
Berry Chantilly Cupcakes
These berry chantilly cupcakes are made with tender vanilla bean cupcakes, mixed berry filling, mascarpone chantilly cream frosting, and fresh strawberries, raspberries, and blueberries. The cupcake version of the popular berry chantilly cake but easier and quicker to make!
👥 14 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 45 min🔥 Cook: 30 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- saucepan
- wooden spoon
📝 Preparation Steps
1
Vanilla Bean Cupcakes
2
Preheat the oven to 350℉ (177℃). Line cupcake pans with 14 cupcake liners.
3
In a small mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
4
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil until it is smooth and creamy. Add in the egg whites, sour cream, vanilla extract, and vanilla bean paste and mix until well combined.
¾ cup granulated sugargranulated sugar2 tbsplarge egg whites (room temperature)2sour cream (room temperature)2 tbspvanilla extract1 tbspvanilla bean paste2 tsp
5
Add half of the flour mixture to the mixing bowl and mix on low speed until mostly combined. Then, add in the milk and mix on low speed until mostly combined. Add the remaining flour mixture and mix the cupcake batter on low speed until fully combined and smooth.
6
Portion the cupcake batter into the cupcake liners using a large cookie scoop (about ⅔ full). Bake the cupcakes for ⏱️ 20 minutes until the cupcakes are puffed up and they bounce back when gently touched. Cool the cupcakes in the pan for ⏱️ 5 minutes and then transfer to a wire rack to cool completely.
7
Chantilly Cream Frosting
8
In the bowl of a stand mixer fitted with a whisk attachment or in a large mixing bowl with an electric hand mixer, cream the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
mascarpone cheese (room temperature)8 ozvanilla extract1 tbsp
9
While mixing on low speed, slowly drizzle in the heavy whipping cream until the ingredients are well combined and smooth. Scrape the sides and bottom of the bowl.
10
Increase the mixer speed to medium-high and whip the frosting for a few minutes until medium-stiff peaks form. (The frosting will hold its shape, but still remain soft).
11
Mixed Berry Filling (Make ahead)
12
In a small saucepan, combine the frozen mixed berries, granulated sugar, and lemon juice. Place the saucepan over medium heat to cook the berry mixture, stirring occasionally, for ⏱️ 10 minutes until the berries break down and the mixture is bubbling. Use a wooden spoon to break up the berries.
frozen mixed berries8 oz¾ cup granulated sugargranulated sugar2 tbsplemon juice2 tsp
13
In a small bowl, stir together the cornstarch and water to create a slurry. Remove the saucepan from the heat and add in the cornstarch slurry while stirring well to thicken the berry filling.
cornstarch1 tbspwater1 tbsp
14
Transfer the berry filling to a heat-safe container and cool to room temperature. Chill in the refrigerator for at least ⏱️ 2 hours before filling the cupcakes to thicken the filling.
15
Assembling the Cupcakes
16
Use an apple corer/cupcake corer to remove the center of the vanilla bean cupcakes. Fill a piping bag with the tip cut off with the mixed berry filling. Pipe the filling into the center of the cored cupcakes.
17
Fill a piping bag fitted with a Wilton 1M piping tip with the chantilly cream frosting. Pipe a generous swirl of frosting onto the filled cupcakes. Decorate the cupcakes with fresh strawberries, raspberries, and blueberries.
Fresh strawberries, raspberries, and blueberries (for garnish)
Nutrition Facts
calories
357 kcal
fat Content
25 g
serving Size
1 cupcake
fiber Content
1 g
sugar Content
20 g
sodium Content
157 mg
protein Content
4 g
trans Fat Content
0.2 g
cholesterol Content
56 mg
carbohydrate Content
30 g
saturated Fat Content
13 g
unsaturated Fat Content
7 g
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