Chantilly Cupcakes – Lets Make!
Chantilly cupcakes are a refined twist on the traditional Southern Berry Chantilly cake, transformed into elegant, single-serving desserts.
These cupcakes feature a soft, moist vanilla base topped with a rich mascarpone and cream cheese whipped frosting.
What makes Chantilly cupcakes so delightful is the fusion of textures — from the tender crumb of the cupcake to the light, airy frosting and the juicy burst of fresh berries on top.
The mascarpone frosting is mildly sweet and incredibly silky, made by whipping heavy cream with mascarpone, cream cheese, butter, and powdered sugar.
The process begins with a classic cupcake batter made from all-purpose flour, butter, sugar, eggs, and milk, blended just right to create a fluffy texture.
While the cupcakes bake and cool, the frosting is prepared by beating softened mascarpone, cream cheese, and butter, folding in freshly whipped cream.
Once assembled, each cupcake is topped with a selection of fresh berries and possibly a mint leaf for garnish, making them as visually stunning as they are delicious.
Ingredients
For the Vanilla Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
Alternatives:
- Flour: Use cake flour for a lighter texture, or a 1:1 gluten-free baking mix if needed.
- Milk: Almond milk or oat milk can be used, but expect a slightly different texture.
For the Chantilly Frosting:
- 8 oz mascarpone cheese, softened
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon almond extract
- 1 cup heavy whipping cream
Alternatives:
- Mascarpone: Use more cream cheese if mascarpone isn’t available, though the texture will be slightly denser.
- Almond extract: Replace with vanilla extract for a classic flavor.
Toppings:
- Fresh berries (blueberries, raspberries, strawberries)
- Optional: fresh mint leaves for garnish
Tools & Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Cupcake pan
- Cupcake liners
- Spatula
- Piping bag or spoon (for frosting)
Alternatives:
If you don’t have a mixer, a hand whisk can be used but will require more effort, especially for whipping cream.
How to Make Chantilly Cupcakes
Let’s walk through how to make these bakery-style cupcakes step-by-step with extra tips to ensure success.
1. Prepare the Batter
Start by preheating your oven to 350°F (175°C). Line a cupcake tray with 12 paper liners.
In one bowl, whisk together your dry ingredients: flour, baking powder, and salt.
In another large mixing bowl, beat the softened butter and granulated sugar until pale and fluffy — this helps incorporate air into the batter, ensuring a light texture.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients into the wet mixture, alternating with the milk. Begin and end with dry ingredients to maintain the batter’s structure. Mix until just combined — do not overmix.
Scoop the batter into the lined cupcake wells, filling each about ⅔ full.
2. Bake
Place the tray into the oven and bake for 18–20 minutes. Insert a toothpick into the center of a cupcake — if it comes out clean, they’re done.
Let them cool in the tray for 5 minutes, then transfer to a wire rack to cool completely before frosting.
3. Make Chantilly Frosting
While cupcakes are cooling, prepare the frosting.
In a large bowl, beat mascarpone, cream cheese, and butter until smooth. Gradually add powdered sugar and almond extract, mixing until creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture in batches, being careful not to deflate it.
Refrigerate if needed to firm it slightly before piping.
4. Frost and Decorate
Once the cupcakes are cool, pipe or spread a generous layer of frosting on top. Arrange fresh berries over the frosting and add mint leaves for a fresh look.
Variations to Try
Here are some delicious spins on the Chantilly cupcake recipe that keep the main spirit intact but offer unique flavors:
Chocolate Chantilly Cupcakes
Swap out the vanilla cupcake base with a chocolate cupcake recipe. Use cocoa powder and reduce the flour slightly. The chocolate pairs incredibly well with the mascarpone topping and fresh berries.
Lemon Berry Chantilly Cupcakes
Add 1 tablespoon of lemon zest and 1 tablespoon of lemon juice to the vanilla batter. It gives a citrusy brightness that complements the sweet cream and berries.
Almond Chantilly Cupcakes
Replace vanilla extract with almond extract in the cupcake batter for a deeper, nutty profile. Sprinkle crushed toasted almonds on top of the frosting along with the berries.
Chantilly Cupcakes with Jam Filling
Core the center of each cupcake and fill it with raspberry or strawberry jam before frosting. It adds a sweet surprise inside every bite.
Serving Tips
Chantilly cupcakes are best served chilled or slightly cool — this helps the frosting hold its shape and keeps the texture pleasant.
These cupcakes are ideal for spring parties, baby showers, bridal events, or high tea. Pair them with sparkling lemonade or floral teas for a light refreshment.
Serve them on a tiered dessert tray or elegant white platter to enhance their visual appeal.
If serving outdoors, especially in warm weather, keep them cool until the last minute to maintain the frosting’s shape and freshness.
Storing Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. The frosting contains dairy and must stay cool.
- Freezing: Unfrosted cupcakes can be frozen for up to 1 month. Let them cool completely, wrap individually, and freeze. Thaw overnight before frosting.
- Make Ahead: You can make the frosting up to a day in advance — store it in the fridge and re-whip slightly before using.
Common Mistakes & Fixes
1. Runny Frosting:
This often happens if the cream or cheeses are over-beaten or too warm. Use cold heavy cream and don’t over-whip. Refrigerate the mixture for 10–15 minutes if it softens too much.
2. Dense Cupcakes:
Likely due to overmixing or using cold ingredients. Bring butter and eggs to room temperature before starting, and mix only until combined.
3. Cupcakes Sinking in the Middle:
Usually caused by opening the oven door too early or underbaking. Avoid disturbing the oven and bake until a toothpick comes out clean.
4. Berries Bleeding into Frosting:
Use dry, firm berries. If washing them, let them air dry completely on a towel before decorating.
