Berry Chantilly Cupcakes

IMG_20191113_081600_695This light fluffy vanilla cake is stuffed with a mixture of berries and topped with a delicious frosting. Everyone loves the cake from Whole Foods, so here is my version in cupcake form. Because these cakes have fresh fruit in them, it is recommended to keep them in the refrigerator, so to keep the cupcakes soft, I used part butter, part vegetable oil.


Vanilla Cake adapted from the Preppy Kitchen

  • 60g unsalted butter, room temperature
  • 110g vegetable oil
  • 3 egg whites, room temperature
  • 120ml sour cream
  • 120ml milk, warm (I have used whole milk here, as well as almond milk, and both come out good)
  • 15ml (1 tbsp) vanilla extract
  • .66ml (1/8 tsp) almond extract, you could use 1/4-1/2 tsp depending on the amount of almond flavor you want
  • 213g all purpose flour, measured then sifted
  • 200g granulated sugar
  • 1g (1/4 tsp) baking soda
  • 1.5g (1/4 tsp) kosher salt
  • 6g (1.5 tsp) baking powder


  • 225g (8oz) cream cheese, room temperature
  • 225g (8oz) mascarpone cheese, room temperature
  • 56.7g (2oz) unsalted butter, room temperature
  • 326g (11.5oz) powdered sugar, sifted
  • 240ml (8oz) heavy cream, chilled
  • 5ml (1 tsp) vanilla extract
  • .66ml (1/8 tsp) almond extract, you could use 1/4-1/2 tsp depending on the amount of almond flavor you want


  • 100g (~ 3oz) fresh strawberries, chopped
  • 100g (~ 3oz) fresh blueberries
  • 100g (~ 3oz) fresh blackberries



  1. Preheat oven to 350 degrees F and line cupcake pan with liners
  2. Whisk together the dry ingredients in a large mixing bowl.
  3. In another bowl, whisk together the wet ingredients until combined. (The batter may be clumpy, do not worry!)
  4. Add the wet ingredients to the dry ingredients. Mix until combined.
  5. Distribute the batter evenly into cupcake papers. I use the Hamilton Beach red scoop which is 1.5oz capacity and I was able to get 18 cupcakes from this batter.
  6. Bake for about 16-18 minutes or until centers are springy to the touch.
  7. Remove from pan and cool on wire rack while making the frosting.
  8. In a stand mixer with a whisk attachment, whip the heavy cream, vanilla and almond extract until it reaches stiff peaks. Transfer to a bowl.
  9. Add the cream cheese, butter, mascarpone and powdered sugar to the mixing bowl and with the paddle attachment, beat until smooth and fluffy, about 5-7 minutes.
  10. Gently fold whipped cream into the mascarpone and cream cheese mixture.
  11. Add the frosting to a piping bag fitted with your favorite tip. I used a Wilton 2D.
  12. Mix the berries together into a bowl.
  13. Using a cupcake corer, remove the center of the cupcakes.
  14. Using a spoon, fill the center with the mixed berries
  15. Using your piping bag, pipe frosting onto the top of the cupcakes.