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Berry Chantilly Cupcakes are made with a homemade vanilla almond cupcake base and topped with a creamy mascarpone frosting and fresh berries! This is a fun spin on the classic Chantilly Cake only a cupcake version!

PIN these Berry Chantilly Cupcakes to try later!

Chantilly Cupcakes

A Berry Chantilly Cake from Whole Foods store is one of my favorites so I wanted to make a smaller and easier version, Chantilly Cupcakes!

We make our soft and moist cupcake batter from scratch using a buttermilk batter that’s sweetened with vanilla and almond extract. The fluffy and silky frosting is the best part, made with mascarpone whipped cream frosting that’s so simple, yet decadent. Then of course, fresh berries!

If you’re wondering where the word “chantilly” came from, it’s from the town Chantilly, France where the popular sweet cream Chantilly frosting was originated. It’s light, airy, not overwhelmingly sweet, and makes the perfect component to the cupcakes.

If you love recipes with fresh berries, try my Berries and Cream Cake, Berry French Toast Bake, Fruit Pizza Cookies, and Berry Fruit Salad, and American Flag Pizza.

Vanilla cupcake with fresh berries on top.

Why You’ll Love This Recipe

Made with a moist vanilla cake batter and the frosting is light, fluffy, perfectly sweetened and packed with the same flavors as a Chantilly Cake.

Crowd pleaser: Friends, family, adults, and kids of all ages will love this beautiful, show stopping dessert.

Patriotic: Theres plenty of red, white and blue on top of the cupcakes so it’s fun to make for the 4th of July and Memorial Day!

Easy Recipe: You need just a few basic ingredients, no fancy kitchen equipment is required, and it’s easy to assemble.

Perfect for: Summer time, BBQ’s, birthdays, or the next time you’re craving Chantilly Cake.

key ingredients

All-purpose flour: Always spoon and level flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
Baking powder: Used as a leavening agent.
Salted butter: If you use unsalted butter, add 1/4 teaspoon of salt to the recipe. This will also make the cake extra moist, buttery and soft.
Granulated white sugar: Used to make the cake sweet.
Pure vanilla extract: Enhances all the flavors. I love using vanilla bean paste to maximize the flavors.
Almond extract: Adds a sweet and nutty flavor that the cake is commonly known for.
Eggs: We use 2 whole eggs at room temperature to help bind the cake batter.
Buttermilk: Helps balance out the sweet flavors and gives the cake a rich and buttery flavor without being over powering. This is a star ingredient!
Fresh berries: Fresh strawberries, blueberries and blackberries are my favorite for this cake but use your favorite fresh fruit.
Whipped cream frosting: This makes the perfect topping! Made with cream cheese, heavy whipping cream, powdered sugar, mascarpone cheese, vanilla and almond extract.

Ingredients to make Berry Chantilly Cupcakes.

how to make chantilly cupcakes

Prepare cupcake pan: Preheat oven to 325 degrees F and line a muffin pan with cupcake liners.

Cream butter and sugar together: In a large bowl or in the bowl of a stand mixer with a paddle attachment, cream together softened butter and sugar until light and fluffy, about 2-3 minutes.

Add remaining wet ingredients: Add in the egg, egg white, and extracts. Mix until combined and use a rubber spatula to scrape the side of the bowl. The cupcake batter should be smooth and light in color.

Whisk dry ingredients together: In a separate bowl, whisk together the flour, baking powder and baking soda.

Add half of the flour mixture and sour cream to the wet mixture: Mix slowly for about 15 seconds, then slowly pour in the buttermilk. Continue to mix just until combined, then add the remaining flour mixture and mix until combined but don’t over-mix. Scrape the sides of the bowl with a rubber spatula.

Divide the cupcake batter between the 12 cupcake liners: Bake for 20-23 minutes or until a toothpick inserted comes out clean. Let cupcakes cool completely. In the meantime make the frosting.

Make frosting: In a large or medium bowl with an electric mixer or stand mixture with the whisk attachment, beat together the cream cheese and mascarpone cheese until smooth. Add in extracts and powdered sugar and beat again until combined.

Add heavy cream and beat until frosting has slightly thickened: Increase the speed and beat until stiff peaks form. The frosting will be very light and no lumps should remain. Be sure not to over-mix.

Frost and assemble cupcakes: Once the cupcakes are completely cooled, fill a piping bag with a round tip with the frosting. Pipe a dollop of frosting onto the top and use the back of a spoon to create a well. Top with fresh berries and enjoy.

How to make Berry Chantilly Cupcake recipe.

recipes & variations

Make sure to use room temperature ingredients. This will ensure a smooth and velvety batter and the ingredients will incorporate easily.
Make ahead: Save some time and make the cupcakes a day or two ahead of time. Once they are baked, place them in the freezer to flash freeze and then transfer them to a large ziplock bag and store in the freezer.
Remove excess liquid from berries: Be sure to drain as much liquid as you can from the berries before adding them to the cake.
Let cupcakes cool completely: If you don’t let the cupcakes cool completely, the whipped cream frosting will melt.
Use fresh, in-season berries when possible: Frozen berries will change the appearance, texture and flavor of the cake.
Raspberry jam: Just like the classic cake, add a small spoonful of raspberry jam to the center of the cupcakes by using a cupcake corer or spread a thin layer on before adding the frosting.
Lemon flavor: Add lemon zest to the berry mixture if you want a zesty twist. You could also add fresh lemon juice to the cake batter.

HOW TO MAKE HOMEMADE BUTTERMILK

If you don’t have buttermilk at home or need a buttermilk substitute- don’t panic. You can easily make it from scratch! Simply pour 1/2 cup of regular milk (this could be whole or low-fat) into a liquid measuring cup and add 1/2 tablespoon of lemon juice or white vinegar. Stir together and let the milk sit for 10 minutes or until it starts to curdle.

leftovers & storage

Leftovers: Since theres a mascarpone frosting, store cupcakes in an airtight container or cover cupcake dish with foil or plastic wrap and store in the refrigerator for 3-4 days.