Berries and Cream Cupcakes
This recipe is for the whipped cream and berry topped cupcakes pictured. (The ones with the colorful frosting are my Black Raspberry Cupcakes - the recipe can be found inside my first book, The Fearless Baker.)
MAKES
12 cupcakes
TAKES
Prep time: 30 minutes
Cook time: 25 minutes
Total: 55 minutes
✻ ABOUT THIS RECIPE
These cupcakes look great, and are easy to make. The mascarpone gives the frosting a luxurious texture and serves to naturally stabilize the whipped cream so these cupcakes are make-ahead friendly. Perfect for celebrations or parties, but still simple enough for “just because.”
INGREDIENTS
Cupcakes
180 g / 1 ½ cup all purpose flour
4 g / 1 teaspoon baking powder
3 g / ¾ teaspoon fine sea salt
113 g / ½ cup unsalted butter, at room temperature
198 / 1 cup granulated sugar
113 g / 2 large eggs, at room temperature
7 g / 1 ½ teaspoons vanilla paste or vanilla extract
115 g / ½ cup buttermilk, at room temperature
Mascarpone Whipped Cream Frosting
226 g / 8 ounces mascarpone cheese
99 g / ½ cup granulated sugar
350 g / 1 ½ cups cold heavy cream
7 g / 1 ½ teaspoons vanilla paste or vanilla extract
fresh raspberries, blueberries, blackberries, or sliced strawberries, as needed for finishing
Find the Perfect Frosting, Too:
METHOD
1. Make the cupcakes: preheat the oven to 350°F / 175°C. Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk the flour, baking powder, and salt together to combine.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4 to 5 minutes.
4. Add the eggs one at a time, beating on medium speed to combine, and scraping well after each addition. Add the vanilla and mix to combine. Scrape the bowl well.
5. Pour about ⅓ of the buttermilk into the batter and mix on low speed to combine. Add about ⅓ of the flour mixture and mix to combine. Repeat two more times, until all of the liquid and flour is added and fully incorporated.
6. Scoop the batter into the prepared pan using a ¼ cup / #16 scoop, filling each cavity about ¾ way full.
7. Bake the cupcakes until they spring back lightly in the center when touched, or a tester inserted into the center comes out clean, 20 to 24 minutes. Cool for 5 to 10 minutes in the pan, then gently transfer to cool completely before frosting and finishing.
8. Make the frosting: In the bowl of an electric mixer fitted with the whip attachment, whip the mascarpone and granulated sugar on medium speed until combined and lightened slightly, about 1-2 minutes.
9. With the mixer running on low speed, add the cream in a slow, steady stream. Once it is all incorporated, stop the mixer and scrape the bowl well. Then continue to whip on medium-high speed until the mixture reaches medium peaks. Add the vanilla and mix to combine.
10. Spoon or pipe the frosting on top of the cupcakes making a generous mound. Top with berries just before serving.
NOTES
This cupcake recipe is a great base cupcake recipe! I’ll tweak it by adding ingredients like citrus zest, spices, or flavorful extracts. You can also make it chocolatey using the variation below:
Chocolate Cupcakes: Reduce the all purpose flour to 150 g / 1 ¼ cups, and add 28 g / ⅓ cup cocoa powder with the dry ingredients in step 1. Increase the buttermilk to 170 g / ¾ cup.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
