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
Units
Scale
- 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
