Fluffy Vanilla Cupcakes Topped with Silky Whipped Cream and a Crown of Fresh Berries
Vanilla Berry Cupcakes with Whipped Cream Frosting are a light and elegant dessert perfect for spring and summer gatherings. These tender vanilla cupcakes are topped with smooth, lightly sweetened whipped cream and garnished with a medley of fresh berries. The combination of the airy cake and the freshness of the fruit makes this a refreshing treat that’s both simple and sophisticated.
Why You’ll Love This Recipe
- Light and fluffy texture: Perfectly moist cupcakes with a soft crumb.
- Not overly sweet: The whipped cream frosting balances the natural sweetness of the berries.
- Beautiful presentation: Eye-catching and colorful with fresh fruit on top.
- Seasonal and fresh: Ideal for summer events, brunches, or afternoon tea.
- Simple ingredients: Made with common pantry staples.
- No heavy frosting: A great alternative to rich buttercream.
- Versatile topping: Use any combination of fresh berries you prefer.
- Kid-friendly: Loved by both children and adults.
- Make-ahead friendly: Can be baked ahead and assembled just before serving.
- Customizable: Add citrus zest, almond extract, or different berries.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
For the Whipped Cream Frosting:
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
For the Topping:
Fresh blueberries
Fresh blackberries
Fresh raspberries
Small mint or edible leaves for garnish
Directions
- Preheat oven to 350°F (175°C). Line a muffin pan with 12 cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, make the whipped cream frosting by beating heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once cupcakes are fully cooled, pipe or spoon the whipped cream onto each cupcake using a piping bag with a star tip.
- Garnish the tops with a mix of fresh berries and a mint or edible leaf for decoration.
Servings and timing
- Servings: 12 cupcakes
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
Variations
- Berry mix-ins: Fold chopped strawberries or blueberries into the cupcake batter.
- Citrus flavor: Add lemon or orange zest to the batter or whipped cream for a fresh twist.
- Almond flavor: Substitute half of the vanilla extract with almond extract.
- Chocolate touch: Add mini white chocolate chips to the batter.
- Gluten-free version: Use a 1:1 gluten-free baking flour blend.
- Low-sugar frosting: Adjust the powdered sugar in the whipped cream to your taste.
- Different fruits: Try using sliced kiwi, mango, or peach instead of berries.
- Decorative finish: Dust with powdered sugar or drizzle with a berry coulis.
- Mini cupcakes: Make 24 mini cupcakes for bite-sized treats.
- Dairy-free option: Use plant-based butter and coconut whipped cream.
Storage/Reheating
- Storage (unfrosted): Store plain cupcakes in an airtight container at room temperature for up to 2 days.
- Storage (frosted): Once frosted, store cupcakes in the refrigerator for up to 2 days.
- Best served fresh: Whipped cream is best enjoyed on the day it’s piped.
- Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw before frosting and serving.
- Avoid reheating: These cupcakes are best served chilled or at room temperature.
FAQs
Can I make the whipped cream ahead of time?
It’s best made fresh, but you can whip it a few hours in advance and store it in the refrigerator. Re-whip lightly if needed before piping.
Can I use frozen berries?
Fresh berries are recommended for the best texture and presentation. If using frozen, thaw and drain thoroughly.
Why is my whipped cream not holding its shape?
It may not have been whipped to stiff peaks. Also, make sure your cream is very cold before whipping.
Can I use a boxed vanilla cake mix?
Yes, a quality vanilla cake mix can be used if you’re short on time. Just prepare as directed and frost as described.
How long will these cupcakes stay fresh?
They’re best enjoyed within 1–2 days once frosted. Unfrosted cupcakes can last up to 4 days at room temperature.
What piping tip should I use?
A large star tip (such as Wilton 1M) works well for a classic swirl of whipped cream.
Can I use flavored whipped cream?
Yes, you can infuse the cream with citrus zest, vanilla bean, or a small amount of berry purée before whipping.
Are these cupcakes suitable for outdoor events?
Yes, but keep them chilled until serving to prevent the whipped cream from softening too much.
Can I double the recipe?
Yes, this recipe doubles easily to make 24 cupcakes. Adjust baking time slightly and monitor for doneness.
What other toppings work well?
Try chocolate shavings, edible flowers, a drizzle of honey, or a dusting of cinnamon or nutmeg.
Conclusion
Vanilla Berry Cupcakes with Whipped Cream Frosting are a delightful and elegant dessert that brings together the comforting flavor of vanilla cake and the freshness of ripe berries. With their light whipped cream topping and beautiful appearance, these cupcakes are ideal for celebrations, brunches, and warm-weather gatherings. Their simplicity and versatility make them a staple recipe to return to time and again.
Print
Vanilla Berry Cupcakes with Whipped Cream Frosting
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
Light and fluffy vanilla cupcakes topped with silky whipped cream and a colorful mix of fresh berries, making them the perfect summer dessert or elegant party treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Fresh blueberries
- Fresh blackberries
- Fresh raspberries
- Small mint or edible leaves for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Gradually add dry ingredients, alternating with milk, starting and ending with the flour mixture.
- Divide batter evenly among the liners and bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- For the frosting, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Pipe the whipped cream onto the cooled cupcakes using a star tip.
- Top each cupcake with a few berries and a small mint or edible leaf for a fresh look.
Notes
- Ensure cupcakes are fully cooled before piping the whipped cream to prevent melting.
- Use cold heavy cream and chilled bowl for best whipping results.
- Substitute with dairy-free alternatives for a lactose-free version.
- Best enjoyed the same day for peak freshness of the whipped topping and berries.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 15g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Your email address will not be published. Required fields are marked *