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–+ servings
Berry Chantilly Cupcakes

Irresistible Berry Chantilly Cupcakes for a Sweet Escape

Delight in these Berry Chantilly Cupcakes with soft vanilla bean and rich berry filling, topped with mascarpone frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups Cake Flour Can substitute with all-purpose flour
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • 1 cup Granulated Sugar
  • 1/2 cup Unsalted Butter Room temperature
  • 1/4 cup Vegetable Oil
  • 4 large Egg Whites Room temperature
  • 1 cup Sour Cream Can substitute with plain yogurt
  • 1 tbsp Vanilla Extract
  • 1 tbsp Vanilla Bean Paste
  • 1 cup Milk Room temperature
For the Berry Filling
  • 2 cups Frozen Mixed Berries Can use fresh berries
  • 1/4 cup Granulated Sugar For filling
  • 1 tbsp Lemon Juice
  • 2 tbsp Cornstarch Can substitute with tapioca starch
  • 1/2 cup Water
For the Frosting
  • 8 oz Mascarpone Cheese Can substitute with cream cheese
  • 1 cup Powdered Sugar
  • 1 cup Heavy Whipping Cream
For Garnish
  • 1 cup Fresh Strawberries
  • 1 cup Fresh Raspberries
  • 1 cup Fresh Blueberries

Equipment

  • stand mixer
  • Cupcake pans
  • Mixing bowls
  • saucepan
  • Measuring cups
  • measuring spoons
  • Cooling rack
  • Piping Bag

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 350℉ (177℃) and prepare cupcake pans with liners.
  2. In a medium bowl, whisk together cake flour, baking powder, and salt.
  3. Cream together granulated sugar, unsalted butter, and vegetable oil until light and fluffy.
  4. Gradually add egg whites, sour cream, vanilla extract, and vanilla bean paste to the creamed mixture and mix until smooth.
  5. Alternate adding dry ingredients and milk, mixing on low until smooth.
  6. Fill cupcake liners ⅔ full with batter and bake for 20 minutes.
  7. Cook berries, sugar, and lemon juice in a saucepan until bubbly, then thicken with cornstarch slurry.
  8. Beat mascarpone, powdered sugar, and vanilla extract until smooth, then add heavy whipping cream until medium-stiff peaks form.
  9. Once cooled, remove centers of cupcakes, fill with berry mixture, and pipe frosting on top; garnish with fresh berries.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These cupcakes are best enjoyed fresh but can be stored in the fridge for up to 3 days.

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