Berry Chantilly Cupcakes are made with tender and moist vanilla cupcakes. A raspberry glaze and a luxurious mascarpone cream cheese frosting. Topped with fresh berries, they are perfect for any occasion!
Berry Chantilly Cake Whole Foods
The inspiration behind this recipe is the Berry Chantilly Cake at Whole Foods. While making the recipe, I found out some locations also sell berry Chantilly cupcakes. I have only tried the cake which is absolutely delicious! But I wanted to make a cupcake version. They feature vanilla cupcakes with mascarpone frosting and fresh berries on top. Perfect for all the summer holidays, birthdays, and celebrations!
I am obsessed with the chantilly cream! It is so creamy and has the best flavor. If you end up with extra leftover, use it as a fruit dip.
Ingredients
How to Make Chantilly Cupcakes
- Make the vanilla cupcakes. In a medium bowl, mix flour, baking powder, and salt. Set aside. Cream the butter and sugar on medium-high speed until pale, light, and fluffy (about 3 minutes). Mix in the vanilla then the eggs, and continue to beat until completely mixed. Lower the speed and beat in milk until completely mixed. Stir in dry ingredients until just incorporated without overmixing. Fill muffin tins approximately ⅔ full (just over half full). Don’t overfill. Bake for 18-20 minutes or until a toothpick comes out with only a few moist crumbs. Let cupcakes cool completely before frosting.
- Make the Chantilly cream. Place the stand mixing bowl and whisk attachment (or mixing bowl and beaters if using a hand mixer) in the refrigerator 10-15 minutes prior to making the frosting. To the chilled bowl, add cold cream, 1 cup of powdered sugar, and vanilla. Beat on until it stiffens and peaks form. Transfer to a separate bowl. To the stand mixing bowl, add cream cheese, mascarpone cheese, and ½ cup of powdered sugar. Beat on low using the paddle attachment until smooth (don’t overmix). Transfer the whipped cream back into the mascarpone mixture. Beat on low speed then gradually increase the speed to high and beat until thick, smooth, and fluffy. Transfer to a piping bag.
- Assemble the cupcakes. In a small bowl, whisk together raspberry jam and hot water. Spread onto the top of each cupcake. Pipe each cupcake with the Chantilly cream. Top with berries.
- Serve or refrigerate until ready to serve.
Pro Tips
- Use room temperature ingredients where indicated.
- Cream the butter and sugar for approximately 3 minutes or until it’s nice and light and fluffy. If you don’t beat it enough, the cupcakes turn out more dense in texture.
- Don’t overmix the batter once the dry ingredients are added for best results.
- Be careful not to overmix the frosting. The mascarpone cheese curdles if mixed too long.
- Let cupcakes cool completely before frosting.
FAQ’s
What is Chantilly Cream?
Chantilly cream is whipped cream that is sweetened and vanilla extract added. But the chantilly cream in this recipe also features mascarpone cheese and cream cheese.
Where do you buy Mascarpone Cheese?
You can find mascarpone in the specialty cheese section or near the deli. Use this store locator to find the store nearest you that sells it.
How to Store Berry Chantilly Cupcakes
Because of the chantilly cream and berries, cupcakes need to be stored in the refrigerator. Store in an airtight container for up to 3 days.
Products Used
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More Dessert Recipes
Berry Chantilly Cupcakes
Equipment
- muffin tin
- muffin tin cups
- medium bowl
- stand or hand mixer
- piping bag and piping tip
Ingredients
- 1¾ cup all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup sugar
- 3 egg whites room temperature
- 2 tsp vanilla extract
- ¾ cup whole milk room temperature
Chantilly Cream
- ¾ cup heavy whipping cream cold
- 1½ cup powdered sugar divided
- 2 tsp vanilla extract
- 4 ounces cream cheese softened to room temperature
- 4 ounces mascarpone cheese softend to room temperature
Raspberry Glaze
- 1½ tbsp raspberry jam
- 1½ tbsp hot water
Fresh Berry Topping
- Strawberries, blueberries, blackberries, and raspberries washed and strawberries sliced
Instructions
Vanilla Cupcakes
- Preheat the oven to 350°F. Prepare the muffin tin with liners.
- In a medium bowl, mix flour, baking powder, and salt. Set aside.
- In a stand mixer or with a hand mixer, cream the butter and sugar on medium-high speed until pale, light, and fluffy (about 3 minutes). Mix in vanilla then eggs, continue to beat until completely mixed. Lower speed and beat in milk until completely mixed. Stir in dry ingredients until just incorporated without overmixing.
- Fill muffin tins approximately ⅔ full (just over half full). Dont overfill.Bake for 18-20 minutes or until a toothpick comes out with only a few moist crumbs. Let cupcakes cool completely before frosting.
Chantilly Cream
- Place the stand mixing bowl and whisk attachment (or mixing bowl and beaters if using a hand mixer) in the refrigerator 10-15 minutes prior to making the frosting.
- To the chilled bowl, add cold cream, 1 cup of powdered sugar, and vanilla. Beat on medium speed until it stiffens and peaks form. Transfer to a separate bowl.
- To the stand mixing bowl, add cream cheese, mascarpone cheese, and ½ cup of powdered sugar. Beat on low using the paddle attachment until smooth (don't overmix). Transfer the whipped cream back into the mascarpone mixture. Beat on low speed then gradually increase the speed to high and beat until thick, smooth, and fluffy.Transfer to a piping bag.
Assemble the Cupcakes
- In a small bowl, whisk together raspberry jam and hot water. Spread onto the top of each cupcake.Pipe each cupcake with the Chantilly cream.Top with berries.Serve or refrigerate until ready to serve.
- Store in an airtight container in the refrigerator for up to 3 days.
I followed recipe exactly except I used 2 whole eggs. It turned out perfectly and cupcakes tasted wonderful topped with icing and berries. Gave most away and everyone loved them. Every bit as good as whole foods chantilly cake. I should have taken a pic.
I am so glad the cupcakes turned out great and everyone loved them! Hopefully you can make them again sometime and take a picture- thanks for your review!
Love this recipe! Super easy compared to other berry chantille recipes.
I am so glad you liked the recipe and it was easy to prepare! Thanks for your review.
Followed this recipe exactly and it did not work. It went down hill when mixing the whipped mixture with the cream cheese and marscapone mixture. It Deflated even with the low speed and gradual increasing. After I realized it was not going to get thick and was only getting runny, I switched to the whisk attachment, hoping some air could bring it back. it’s a grainy, dripping mess of expensive ingredients that cannot be saved.
Laila, I am so sorry to hear that the frosting did not turn out for you! I had a friend make the frosting this week to make sure it would turn out and it turned out great for them. It was thick and how it should be. I wonder if the whipping cream mixture was not stiff enough and that is why it deflated. Also, overwhipping the mascarpone does make it grainy. It’s hard to say exactly what went wrong but I am sad it was unsuccessful.
Hi, you may have used the wrong type of cream. Any cream with too low of a fat content, like table cream(usually 18%) as opposed to heavy whipping cream(usually around 30-35%), can result in a runny attempt at whipped cream. Hopefully this helps!
Same issue – hands down the frosting was like pudding and did not at all work im very upset but thats how trying new recipes go
Lezli, I am sorry the frosting did not turn out for you. I will retest the chantilly cream frosting and figure out a solution.
This frosting absolutely did not work with the heavy cream as listed. Needed whipping cream
Fredi, I am so sorry to hear that the frosting did not turn out. I have made it several times and have not had an issue using heavy cream. Maybe next time you could whip the whipping cream separately and then stir it into the mascarpone mixture or try with whipping cream. Thanks for the feedback!