Light, fluffy, and beautifully elegant, these Vanilla Berry Cupcakes are topped with a cloud of airy whipped cream frosting, an assortment of fresh mixed berries, and a delicate dusting of powdered sugar. Adorned with optional edible flowers, they make a stunning centerpiece for any special occasion.
Why You’ll Love This Recipe
Vanilla Berry Cupcakes offer a perfect balance of rich vanilla flavor, soft texture, and fresh, fruity brightness. The light whipped cream frosting keeps the cupcakes from feeling too heavy, making them ideal for warm-weather gatherings, bridal showers, or afternoon teas. They are simple to prepare yet sophisticated enough to impress, and their colorful, natural toppings bring a fresh and vibrant touch to the table.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cupcakes:
- 1 1/4 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
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
For the whipped cream frosting:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For topping:
- Fresh raspberries
- Fresh blueberries
- Fresh blackberries
- Edible flowers (optional)
- Powdered sugar for dusting
Directions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a wire rack.
- For the frosting, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Pipe the whipped cream onto the cooled cupcakes.
- Top each cupcake with fresh berries and edible flowers if using.
- Dust lightly with powdered sugar for a snowy, elegant finish.
Servings and timing
This recipe makes approximately 12 cupcakes.
Preparation time: 20 minutes
Baking time: 20 minutes
Total time: 40 minutes
Variations
- Use flavored extracts such as almond or lemon for a different twist on the cupcake base.
- Substitute strawberries or cherries for a different fruit topping.
- Add a lemon or orange zest to the batter for a hint of citrus brightness.
- For a vegan version, substitute dairy-free butter, plant-based milk, and coconut cream.
- Add a thin layer of berry jam under the whipped cream for an extra burst of flavor.
Storage/Reheating
Store the frosted cupcakes in an airtight container in the refrigerator for up to 2 days. For best texture, allow them to sit at room temperature for about 15 minutes before serving. These cupcakes are not suited for freezing once frosted, but the unfrosted cupcakes can be frozen for up to 2 months. Thaw and frost just before serving.
FAQs
Can I use store-bought whipped cream for the frosting?
It is better to whip fresh cream for a firmer, more stable frosting that holds its shape.
How do I prevent the whipped cream from deflating?
Make sure to whip the cream until stiff peaks form and pipe it immediately onto cooled cupcakes.
Can I use frozen berries?
Fresh berries are recommended for the best appearance and texture, but thawed and drained frozen berries can be used if necessary.
What edible flowers are safe for decorating?
Edible flowers such as pansies, violas, and marigolds are safe and beautiful options.
Can I make the cupcakes in advance?
You can bake the cupcakes one day ahead and frost and decorate them on the day of serving.
Why do my cupcakes sink in the middle?
Overmixing the batter or opening the oven door too early can cause sinking. Mix just until combined and avoid disturbing the baking process.
Can I use cake flour instead of all-purpose flour?
Yes, cake flour will yield an even lighter and more tender cupcake.
How do I keep the whipped cream frosting stable?
Adding a tablespoon of powdered milk or a stabilizer specifically for whipped cream can help it hold longer.
Can I substitute other fruits?
Yes, kiwi, sliced grapes, or peach slices also make beautiful toppings.
How do I transport these cupcakes?
Use a cupcake carrier or box with inserts to keep them stable and prevent damage to the frosting and toppings.
Conclusion
Vanilla Berry Cupcakes with Whipped Cream Frosting are an exquisite combination of tender vanilla cake, fluffy whipped cream, and the vibrant freshness of seasonal berries. Perfect for elegant gatherings or simple celebrations, these cupcakes are a stunning and delicious way to showcase the beauty of natural ingredients with minimal effort. Their irresistible charm and flavor are sure to leave a lasting impression on every guest.
Print
Vanilla Berry Cupcakes with Whipped Cream Frosting
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert, Party Treat
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Vanilla Berry Cupcakes with Whipped Cream Frosting — soft, fluffy vanilla cupcakes crowned with clouds of whipped cream, topped with vibrant fresh berries and edible flowers, and dusted with powdered sugar for an elegant and refreshing dessert! Keyword: vanilla berry cupcakes with whipped cream frosting
Ingredients
For the cupcakes:
-
1 1/4 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
-
2 teaspoons vanilla extract
-
1/2 cup whole milk
For the whipped cream frosting:
-
1 cup heavy whipping cream
-
2 tablespoons powdered sugar
-
1 teaspoon vanilla extract
For topping:
-
Fresh raspberries
-
Fresh blueberries
-
Fresh blackberries
-
Edible flowers (optional)
-
Powdered sugar for dusting
Instructions
-
Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
-
In a bowl, whisk together the flour, baking powder, and salt.
-
In another bowl, cream the butter and sugar until light and fluffy.
-
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
-
Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
-
Divide the batter evenly among the cupcake liners.
-
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
-
Let the cupcakes cool completely on a wire rack.
-
For the frosting, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
-
Pipe the whipped cream onto the cooled cupcakes.
-
Top each cupcake with an assortment of fresh berries and edible flowers, then dust with powdered sugar for a snowy effect.
Notes
-
Use cold mixing bowls and beaters for best whipped cream results.
-
Frost and decorate cupcakes just before serving for the freshest look.
-
You can substitute the berries with seasonal fruits like strawberries or cherries.
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