Raspberry and Blackberry Cupcakes with Whipped Cream Recipe

75 Simple and Tasty Treats That Are Perfect for Any Occasion, Shipped Right to Your Door

Suggested Cookbook
75 Simple and Tasty Treats That Are Perfect for Any Occasion, Shipped Right to Your Door

Raspberry and Blackberry Cupcakes with Whipped Cream Recipe

These Raspberry and Blackberry Cupcakes with Whipped Cream are a delectable dessert suitable for any occasion. The cupcakes are moist and fluffy, with fresh fruit bursts in each bite. The whipped cream adds a light and creamy finish that perfectly complements the fruit flavors.

Ingredients

Two large eggs
1 teaspoon baking powder
1/2 cup unsalted butter, softened
1/4 tsp salt
1 cup all-purpose flour
1/2 cup fresh raspberries
1/4 cup whole milk
1 cup heavy cream
1/4 cup powdered sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup fresh blackberries

Time Needed

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Instructions

Preheat the oven to 350°F.
Line 12 muffin cups with paper liners.
In a medium mixing bowl, combine the flour, sugar, baking powder, and salt.
With an electric mixer, cream the butter in a large mixing bowl.
One at a time, add the eggs, beating well after each addition.
Incorporate the milk and vanilla extract.
Mix in the dry ingredients on low speed until just combined.
With a spatula, fold in the raspberries and blackberries.
Divide the batter among the muffin cups in an even layer.
Bake the cupcakes for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
Remove from the oven and place on a wire rack to cool completely.
In a medium mixing bowl, whisk together the heavy cream and powdered sugar until stiff peaks form.
Top the cooled cupcakes with the whipped cream and additional raspberries and blackberries.