How to Make Berry Topped White Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the cream cheese frosting: In a medium bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
- Once the cupcakes are completely cool, frost them with the cream cheese frosting.
- Garnish with fresh berries (strawberries, blueberries, raspberries) arranged attractively on top of each cupcake.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
79g
Fat
29g
Carbs
10g
