Berry Chantilly Cupcakes Recipe
Prep Time:
30 minutes
Cook Time:
18 minutes
Servings:
12 Cupcakes
Ingredients
  • ½ cup strawberries, stems removed and thinly sliced
  • 2 tablespoons granulated sugar
  • 1 ⅔ cup all-purpose flour
  • 1 cup granulated sugar
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 12 tablespoons butter, melted
  • 3 egg whites
  • 1 tablespoon vanilla extract
  • ½ cup room temperature sour cream
  • ½ cup warmed heavy whipping cream
  • 8 ounces softened mascarpone cheese
  • 8 ounces softened cream cheese
  • ½ teaspoon vanilla extract
  • 1 ¾ cup powdered sugar
  • ¼ teaspoon salt
  • 2 tablespoons heavy whipping cream
  • Raspberries, for topping
  • Blueberries, for topping
  • Blackberries, for topping
Directions
  1. Place the sliced strawberries in a bowl and stir in the sugar. Cover and chill for 30 minutes or up to 8 hours.
  2. Preheat the oven to 350 F. Prepare a cupcake tray with liners.
  3. Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl.
  4. In another bowl, combine the butter, egg whites, vanilla, sour cream, and whipping cream until mostly smooth.
  5. Slowly add the liquid ingredients into the dry ingredients and mix with a spatula to combine.
  6. Divide the batter into the prepared cupcake tin.
  7. Bake for 18-20 minutes, or until the cupcakes are risen and golden.
  8. In the meantime, make the frosting. Beat the mascarpone, cream cheese, vanilla, powdered sugar, and salt until fluffy. Add the heavy cream and beat until smooth.
  9. When the cupcakes are finished baking, let them cool completely on a wire rack.
  10. Using a cupcake corer, scoop a ½-inch piece from the centers of each cupcake.
  11. Fill the cupcakes with macerated strawberry filling.
  12. Pipe the frosting onto each cupcake to cover the strawberry filling.
  13. Top with raspberries, blueberries, and blackberries to serve.