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+ servings


Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 24


  • 1 cup softened butter
  • 1 1/2 cups sugar
  • 2 2/3 cups all-purpose flour
  • 1/3 cup cornstarch
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 cup milk
  • 1 tsp vanilla
  • 5 egg whites
  • 3 cups fresh mixed berries
  • semi-sweet chocolate melted
  • Sweetened Cream:
  • 1 pint whipping cream
  • 1/4 cup sugar
  • 1 tsp almond flavoring


  • Preheat oven to 375 degrees F.
  • Mix egg whites in a clean bowl until they are stiff and form peaks. Set aside.
  • Cream butter on medium speed until it's nearly white. Add in sugar, vanilla and milk. In a separate bowl, combine dry ingredients and whisk. Slowly add dry ingredients to wet ingredients, mixing as you go. Add in egg whites and mix gently.
  • Fill cupcake liners 2/3 of the way full. Bake at 375 F for 20 minutes, until tops of cupcakes are beginning to golden. Remove and let cool completely.
  • Sweet Cream: Combine and mix using a hand-held mixer (or Kitchenaid) until thickened. Store in the fridge until ready to use.
  • Top cupcakes with sweet cream and berries. Drizzle with melted chocolate just before serving.