Berry Chantilly Cupcakes
“Sweet dreams are made of this”, and by this, I mean these berry chantilly cupcakes! We’re talking soft and tender vanilla bean cupcakes, homemade sweet mixed berry filling, fluffy Chantilly cream frosting, and topped with fresh strawberries, blueberries, and raspberries.
If the 80s taught us anything, it’s that you can’t stop the beat and you definitely can’t say no to a cupcake this radical! These berry chantilly cupcakes are made with soft and tender vanilla bean cupcakes, bursting with mixed berry filling, topped with dreamy Chantilly frosting, and crowned with a fresh trio of raspberries, strawberries, and blueberries. It’s like The Breakfast Club of berries—each one with its own vibe, but together? Magic!
These little beauties are easy to make, not too sweet, and lighter than lace. These cupcakes are basically the Ferris Bueller of desserts: cool, irresistible, and guaranteed to steal the show.
Ingredients for Berry Chantilly Cupcakes
Vanilla Bean Cupcakes
- Cake flour – substitute with all-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Unsalted butter
- Vegetable oil
- Egg whites
- Sour cream
- Vanilla extract + vanilla bean paste
- Milk
Chantilly Cream Frosting
- Mascarpone cheese – substitute with cream cheese
- Powdered sugar
- Vanilla extract
- Heavy whipping cream
Mixed Berry Filling
- Frozen mixed berries
- Granulated sugar
- Lemon juice
- Cornstarch + water
How to Make Berry Chantilly Cupcakes
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line cupcakes pans with cupcake liners.
- Make the cupcake batter: Whisk together the cake flour, baking powder, and salt. Set aside. Cream the granulated sugar, butter, and vegetable oil until combined and smooth. Add the egg whites, sour cream, and vanillas and mix well. Alternate adding the flour mixture with the milk, mixing in between, until the batter is combined and smooth.
- Bake the cupcakes: Portion the cupcake batter into the liners using a large cookie scoop (about 2/3 full). Bake the cupcakes for 20 minutes and then transfer to a wire rack to cool completely.
- Make the berry filling: Make the mixed berry filling up to 1 week ahead of time. The recipe comes together in 10 minutes.
- Make the Chantilly cream: Cream the mascarpone cheese, powdered sugar, and vanilla extract. Drizzle in the heavy cream in to the mascarpone mixture while mixing on low speed. Whip the frosting until medium-stiff peaks form.
- Assemble the cupcakes: Fill the cupcakes with the mixed berry filling. Use a piping bag fitted with a Wilton 1M piping tip to pipe the Chantilly cream frosting onto the filled cupcakes. Decorate the cupcakes with fresh berries.
Courtney’s Expert Baking Tips
- Make the mixed berry filling ahead of time. The filling needs to chill for at least 2 hours, so it can be helpful to make it the day before you make the cupcakes. Store the filling in an airtight container in the refrigerator for up to 1 week.
- Use an apple corer to easily remove the center of the cupcakes to make room for the filling. Use a piping bag to easily and effortlessly fill the cupcakes.
- Check out my post on tips for making the best cupcakes and my favorite cupcake baking supplies for more helpful tips and tricks.
Frequently Asked Questions
Yes, you can. I love using cake flour in this recipe because it makes a lighter cupcake, but all-purpose flour works perfectly well in this recipe also.
Yes! If you are not a fan of mascarpone cheese or can’t find it at your local grocery store, you can substitute it with cream cheese with the same measurements. You could also use stabilized whipped cream frosting.
Yes! You can turn this recipe into a small layer cake. Double the recipe by clicking the ‘2X’ button on the recipe card. Use two 8-inch round cake pans and bake the cake layers at 350℉ (177℃) for about 30 minutes or until an inserted toothpick comes out clean. The berry filling amount can remain the same as the cupcake recipe. Depending on how much frosting you would like, you can either double the recipe, or keep it as written in the cupcake recipe.
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Berry Chantilly Cupcakes
Ingredients
Vanilla Bean Cupcakes
- 1 ¼ cups (156 g) cake flour
- 1 ½ tsp (1.5 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- ¾ cup (150 g) granulated sugar
- ¼ cup (57 g) unsalted butter room temperature
- ¼ cup (60 ml) vegetable oil
- 2 (2) large egg whites room temperature
- 2 tbsp (24 g) sour cream room temperature
- 2 tsp (2 tsp) vanilla extract
- 2 tsp (2 tsp) vanilla bean paste
- ½ cup (120 ml) milk room temperature
Chantilly Cream Frosting
- 8 oz (227 g) mascarpone cheese room temperature
- ½ cup (60 g) powdered sugar
- 1 tbsp (15 ml) vanilla extract
- 1 ½ cups (355 ml) heavy whipping cream
Mixed Berry Filling (Make ahead)
- 8 oz (227 g) frozen mixed berries
- 2 tbsp (24 g) granulated sugar
- 2 tsp (2 tsp) lemon juice
- 1 tbsp (8 g) cornstarch
- 1 tbsp (15 ml) water
Additional Ingredients
- Fresh strawberries, raspberries, and blueberries (for garnish)
Instructions
Vanilla Bean Cupcakes
- Preheat the oven to 350℉ (177℃). Line a cupcake pans with 14 cupcake liners.
- In a small mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil until it is smooth and creamy. Add in the egg whites, sour cream, vanilla extract, and vanilla bean paste and mix until well combined.
- Add half of the flour mixture to the mixing bowl and mix on low speed until mostly combined. Then, add in the milk and mix on low speed until mostly combined. Add the remaining flour mixture and mix the cupcake batter on low speed until fully combined and smooth.
- Portion the cupcake batter into the cupcake liners using a large cookie scoop (about ⅔ full). Bake the cupcakes for 20 minutes until the cupcakes are puffed up and they bounce back when gently touched. Cool the cupcakes in the pan for 5 minutes and then transfer to a wire rack to cool completely.
Chantilly Cream Frosting
- In the bowl of a stand mixer fitted with a whisk attachment or in a large mixing bowl with an electric hand mixer, cream the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
- While mixing on low speed, slowly drizzle in the heavy whipping cream until the ingredients are well combined and smooth. Scrape the sides and bottom of the bowl.
- Increase the mixer speed to medium-high and whip the frosting for a few minutes until medium-stiff peaks form. (The frosting will hold its shape, but still remain soft).
Mixed Berry Filling (Make ahead)
- In a small saucepan, combine the frozen mixed berries, granulated sugar, and lemon juice. Place the saucepan over medium heat to cook the berry mixture, stirring occasionally, for 10 minutes until the berries break down and the mixture is bubbling. Use a wooden spoon to break up the berries.
- In a small bowl, stir together the cornstarch and water to create a slurry. Remove the saucepan from the heat and add in the cornstarch slurry while stirring well to thicken the berry filling.
- Transfer the berry filling to a heat-safe container and cool to room temperature. Chill in the refrigerator for at least 2 hours before filling the cupcakes to thicken the filling.
Assembling the Cupcakes
- Use an apple corer/cupcake corer to remove the center of the vanilla bean cupcakes. Fill a piping bag with the tip cut off with the mixed berry filling. Pipe the filling into the center of the cored cupcakes.
- Fill a piping bag fitted with a Wilton 1M piping tip with the chantilly cream frosting. Pipe a generous swirl of frosting onto the filled cupcakes. Decorate the cupcakes with fresh strawberries, raspberries, and blueberries.
Notes
- Store the cupcakes in an airtight container in the refrigerator for 2 to 3 days.
- Serve the cupcakes chilled for the best taste and texture.
- Make the mixed berry filling up to a week in advanced. The filling needs to chill for at least 2 hours, so I recommend making it ahead of time.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Made these amazing cupcakes for my boss’s birthday and they were a huge hit at the office! Co-workers were still talking about them days later!! I might get some special orders as a result of your wonderful recipe! Thank you for sharing this!
So glad you loved the recipe, Michele! Glad they were a hit at work! Thanks so much for the review!