Chantilly Cupcakes
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!
Servings: 12 cupcakes
Ingredients
Cupcakes
- 1/2 cup salted butter softened at room temperature
- 3/4 cup granulated sugar
- 1 whole large egg
- 1 egg white
- 2 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup sourcream at room temperature
- 1/2 cup buttermilk at room temperature
Mascarpone Frosting
- 8 ounces cream cheese frosting softened at room temperature
- 8 ounces mascarpone cheese
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 1 1/2 cups powdered sugar
Instructions
- Preheat oven to 325 degrees F and line a muffin pan with cupcake liners.
- 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 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.
- In a medium 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.
- In a large or medium bowl with an electric mixer, beat together the cream cheese and mascarpone cheese until smooth. Add in extracts and powdered sugar and beat again until combined.
- Slowly pour in 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.
- 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.