Imagine sinking your teeth into a cloud-like cupcake bursting with fresh berries and topped with the most heavenly whipped cream you've ever tasted. These Berries and Cream Cupcakes are not just a dessert - they're a magical experience that transforms an ordinary moment into a spectacular culinary celebration. Whether you're looking to impress guests, treat yourself, or simply create a moment of pure deliciousness, this recipe is your ticket to dessert paradise!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in 1/2 cup of mixed berries into the batter, reserving the remaining berries for topping.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While cupcakes are cooling, whip the heavy cream with powdered sugar until stiff peaks form.
- Once cupcakes are completely cool, pipe or spread the whipped cream on top of each cupcake.
- Garnish each cupcake with the remaining fresh mixed berries.
- Refrigerate cupcakes until ready to serve, and consume within 2-3 days for best flavor and texture.
Tips
- Room Temperature Matters: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep cupcakes light and fluffy.
- Berry Selection: Use fresh, ripe berries for the most vibrant flavor. Slightly pat berries dry to prevent color bleeding into the batter.
- Whipped Cream Perfection: Chill your mixing bowl and whisk before whipping cream for faster, more stable peaks.
- Storage Tip: These cupcakes are best enjoyed fresh. If not serving immediately, store in the refrigerator and consume within 2-3 days.
- Customize: Experiment with different berry combinations or add a touch of lemon zest to the batter for extra brightness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
