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

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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.