BERRIES AND CREAM CUPCAKES

homemade almond cupcakes with berries on top

Berries & Cream Cupcakes are a delightful treat that combines the sweet and tangy flavors of fresh berries with the creamy goodness of heavy whipped cream frosting. They are light and fluffy, with a burst of fresh berry flavor in every bite.

Prep Time20

Cook Time20

Total Time40

Course: Cupcakes, Desserts, Snack/ Dessert

Cuisine: American

Keyword: berries and cream cupcakes

Servings: cupcakes

Calories: 266kcal

Author: Jessica & Nellie

Ingredients

1 cup butter softened
1 ½ cups sugar
2 ⅔ cups all-purpose flour
⅓ cup cornstarch
½ tsp salt
2 tsp baking powder
1 cup milk
1 tsp vanilla extract
5 egg whites

Sweet Cream

1 pint whipping cream
¼ cup sugar
1 tsp almond extract

Toppings

3 cups fresh mixed berries
semi-sweet chocolate melted

Instructions

Prep: Preheat oven to 375 degrees F. Line a standard size cupcake pan with paper liners or silicon cups, whichever you prefer.
Batter: In a small bowl, using an electric mixer, beat the egg white until stiff peaks form. Set the egg mixture aside.
In a separate mixing bowl, cream the softened butter with an electric mixer until it is nearly white in color. Add in the sugar, vanilla extract, and milk. Mix to combine well.
After that, using another small bowl, combine all of the dry ingredients and mix with a whisk. Slowly add the dry ingredients to the wet butter mixture, mixing together as you go.
Gently fold in the egg whites into the batter mixture until fully incorporated.
Bake: Fill the cupcake liners 2/3's of the way full with cupcake batter.
Bake in the preheated oven for 20 minutes or until the tops of the cupcakes are beginning to turn a golden color. Then, remove from the oven and let cool completely. While the cupcakes are cooling, start making the frosting.
Sweet cream: In a mixing bowl, using a handheld mixer, combine the heavy whipping cream, sugar, and almond extract until thickened and stiff peaks form. This step generally takes 5-7 minutes using an electric mixer. Keep the cream in the fridge until the cupcakes are completely cooled and you are ready to assemble.
Wash and dry your fresh berries, make sure all the stems are removed. If needed, cut the berries into smaller pieces that will fit on top of the cupcakes easily.
Assemble: Using a knife, spatula, or piping bag, add the fresh whipped cream to the tops of the cooled cupcakes and add the fresh berries to the top of the frosting. If desired, drizzle the melted chocolate over the top of each cupcake just before serving. Serve and enjoy!

Notes

Berries and cream cupcakes are best enjoyed fresh, but they can be stored in an airtight container in the fridge for up to 3 days.

Nutrition