Berry Chantilly Cupcakes

Tender vanilla bean cupcakes topped with silky almond-flavored chantilly frosting and piled with fresh berries. These Berry Chantilly Cupcakes are a crowd-pleasing favorite!

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Berry Chantilly Cupcakes are made up of sweet vanilla bean cupcakes that are perfectly paired with fluffy mascarpone whipped frosting that’s finished with a mound of fresh berries. The subtle almond flavor in the chantilly frosting tastes like it was made to eat with a vanilla cake and berries. The Berry Chantilly Cake was created by Whole Foods and has become super popular over the years. I worked in a Whole Foods bakery for several years and these would fly off the shelf – it was by far the most popular cake we sold. So if you’re a fan of this cake like so many are, then you’re going to love my cupcake version! 

Why You’ll Love These Cupcakes

  • Chantilly frosting – This silky chantilly frosting is what people go crazy for. It’s similar to whipped cream but is stabilized with cream cheese and mascarpone, making the frosting thick and creamy, yet somehow still light and fluffy at the same time. A hint of almond and vanilla create the perfect flavor combo. Check out my Chantilly Frosting post for more detailed tips and tricks to make this luscious, silky frosting!

  • Light and refreshing – These berry chantilly cupcakes are the essential Spring/Summer treat. They’re not too rich or heavy and the light whipped frosting is not overly sweet. The fresh berries (or any seasonal fruit you’d like) make these a great go-to dessert in the warmer weather months!

  • Scratch-made – Recipes made from scratch do not have to be overly complicated. These vanilla bean cupcakes come together easily in a stand mixer and the frosting only takes about 5 minutes to make. You can go as simple or as decorative as you’d like on the finishing touches, making these fresh and delicious yet so simple to whip up. 

How to Make Berry Chantilly Cupcakes

  1. Make the cake batter. This is my go-to vanilla cake recipe. It’s soft, tender, and pairs perfectly with the light chantilly frosting. Butter and sugar are creamed together in a stand mixer then eggs, vanilla, and vanilla bean paste are added. Cake flour is used to achieve a tender crumb, while sour cream and buttermilk are added for moistness.

  2. Bake the cupcakes. The vanilla cupcake batter is portioned into cupcake liners placed in a muffin pan. I like to use a metal cookie scoop to portion the batter into the tins, which helps ensure each cavity gets an even amount of batter. The cupcakes are baked at 325°F for 20-22 minutes.
  1. Make the chantilly frosting. Cream cheese and mascarpone are whipped together in a stand mixer with a whisk attachment until smooth. Almond and vanilla extracts and powdered sugar are added then heavy cream is streamed in slowly while the mixer runs on medium speed. The frosting is whipped on high until stiff peaks form and no more lumps remain.

  2. Frost the cupcakes. I like to frost these cupcakes with a simple round piping tip. I used an Ateco 808 to pipe on a dollop of frosting then used the back of a spoon to create a small well in the center for the berries to sit. You can use whatever piping tip you like best.
  1. Finish with berries and enjoy! My favorite combo of berries are strawberries, raspberries, and blueberries but you can use any combination that’s fresh and in season. I like to keep these simple with just berries but you could also dust the berries with powdered sugar or even add some sliced almonds.

Baking Tip: Weigh Your Ingredients!

I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.

Chantilly Cupcake FAQs

How should I store the cupcakes?

The cupcakes should be stored in an airtight container in the fridge, for up to 3 days. I recommend allowing the cupcakes to sit at room temperature for at least 30 minutes before serving, as the flavors of the cake will come through better at room temperature. The frosting will melt in warmer weather so be sure not to leave them out too long and don’t place them in direct sunlight.

Do the cupcakes freeze well?

These cupcakes freeze great on their own. Allow the cupcakes to cool completely then place them in an airtight container in a single layer and freeze for up to 3 months. When ready to use the cupcakes, allow them to thaw at room temperature then add the frosting. The chantilly frosting is delicate since it’s made with whipped cream so it will not hold up well in the freezer.

Can I fill these cupcakes?

Yes, these cupcakes would be delicious filled with a mixed berry jam or you could even fill them with more chantilly frosting. I like to use a cupcake corer to make it easy to dig out the center of the cupcakes.

Why is my frosting grainy?

This can happen if you overmix the frosting. Only mix the cream cheese and mascarpone together until they are combined and smooth. The mascarpone can very easily get overmixed and become grainy. The frosting can also get overmixed when whipping the mixture to stiff peaks at the end. Keep a close eye on the frosting at this point, and be sure to scrape the bowl as you go to ensure everything is getting mixed in.

More Recipes You’ll Love

If you make this recipe and love it, be sure to leave a comment below. Happy baking!

Berry Chantilly Cupcakes

Tender vanilla bean cupcakes topped with silky almond-flavored chantilly frosting and piled with fresh berries. These Berry Chantilly Cupcakes are a crowd-pleasing favorite!
Author: Rachel
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Yield 12 cupcakes


For the Vanilla Bean Cupcakes

  • ½ cup (1 stick or 113g) unsalted butter, at room temperature
  • ¾ cup (155g) granulated sugar
  • 1 large egg + 1 large egg white, at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon vanilla bean paste
  • 1 ⅔ cup (190g) cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (120g) sour cream, at room temperature
  • ½ cup (120mL) buttermilk, at room temperature

For the Chantilly Frosting

  • 8 oz (226g) cream cheese
  • 8 oz (226g) mascarpone cheese
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 2 cups (480mL) heavy cream
  • 1 ½ cups (180g) powdered sugar, sifted

For Decorating

  • Fresh berries (I used strawberries, raspberries, and blueberries)


  • Vanilla Bean Cupcakes: Preheat oven to 325°F. Line a 12-count muffin pan with cupcake liners.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and the sugar until fluffy and light in color, about 3 minutes.
  • Slowly add the eggs, vanilla, and vanilla bean paste, combining well after each addition. Scrape the bowl well with a rubber spatula then mix on high for about 1 minute until the mixture is smooth and light in color.
  • Sift together the cake flour, baking powder, baking soda, and salt. Add half of the flour mixture and the sour cream to the bowl. Start the mixer on low speed and slowly stream in about half the buttermilk. Mix just until combined then scrape the bowl. Add the remaining flour and slowly stream in the remaining buttermilk with the mixer on low until combined. Scrape the bowl again and give the mixture a few final folds with a spatula to ensure everything is incorporated.
  • Use a cookie scoop to divide the batter among the prepared muffin pan. Bake for 20-22 minutes, until the cupcakes spring back to the touch (or a toothpick comes out clean). The rim of the cupcakes should be slightly golden brown. Set aside to cool completely.
  • Chantilly Frosting: In the bowl of a stand mixer fitted with a whisk attachment, combine the cream cheese and mascarpone. Mix just until combined and smooth. Scrape the bowl with a rubber spatula. Add the almond extract, vanilla extract, and powdered sugar. Mix just until combined and scrape the bowl again.
  • Start the mixer at medium speed and slowly stream in the heavy cream. Mix until the frosting has slightly thickened. Scrape well to the bottom of the bowl. Increase the mixer to high speed and whip until the mixture thickens, forms stiff peaks, and has no lumps remaining. Be careful not to overmix.
  • Assembly: Fill a piping bag fitted with a large round tip with the chantilly frosting. Pipe a dollop on top of the cooled cupcakes the use the back of a spoon to create a little well in the center. Top with fresh berries and enjoy!
Did you make this recipe?Be sure to tag @sweetkitchencravings on Instagram!


I’m Rachel

I’m the dessert lover, recipe developer, and content creator behind Sweet Kitchen Cravings. Here you’ll find classic yet special recipes that are sure to impress your loved ones!

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