Gluten Free Berry Chantilly Cupcake

Prep Time 45 mins
Cook Time 18 mins
Cooling Time 1 hr
Total Time 2 hrs 3 mins
Cooking Method:
Difficulty: Intermediate
Cooking Temp: 325  F
Calories: 320
Ingredient
    Cupcake Batter
  • 1 ½ cups (192g) gluten-free 1:1 flour blend (with xanthan gum)
  • ½ cup (60g) oat flour, packed
  • ½ cup (60g) white rice flour, packed
  • ⅓ cup (45g) millet flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ¾ cup (165g) unsalted butter, softened
  • 2 cups (440g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tbsp vanilla bean paste
  • 1 tsp almond extract (optional)
  • 1 ⅓ cups (320ml) buttermilk (or milk + 1 tsp apple cider vinegar, rested 10–15 minutes)
    • Raspberry Compote
  • 1 cup fresh or frozen raspberries
  • ¼ cup granulated sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch mixed with 1 tsp cold water (slurry)
    • Chantilly Mascarpone Cream (Filling)
  • 4 oz (114g) cream cheese, softened
  • 8 oz (226g) mascarpone cheese, cold
  • 1 cup (130g) powdered sugar, sifted
  • 1 cup (240ml) heavy whipping cream, cold
  • ½ tsp lemon juice
    • Stabilized Vanilla Bean Whipped Cream (Topping)
  • 1 tsp unflavored gelatin (Knox)
  • 4 tsp cold water
  • 2 cups (480ml) heavy whipping cream, cold
  • ¼ cup (30g) powdered sugar (adjust to taste)
  • 1 tbsp vanilla bean paste or scraped vanilla bean
    • Berry Topping
  • 4 oz sliced strawberries
  • 4 oz fresh raspberries
  • 4 oz fresh blueberries
Preparation
  1. 1
    Make the Raspberry Compote
    1. In a saucepan over medium heat, combine 1 cup raspberries, ¼ cup granulated sugar, and 1 tsp lemon juice.
    2. Cook, stirring occasionally, until berries release juices and soften (about 5 minutes).
    3. Stir in 1 tsp cornstarch + 1 tsp cold water slurry and cook until thickened (1–2 minutes).
    4. Cool completely, then transfer to a piping bag.
  2. 2
    Make the Cupcakes
    1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
    2. In a medium bowl, whisk together 1 ½ cups (192g) gluten-free 1:1 flour blend, ½ cup (60g) oat flour, ½ cup (60g) white rice flour, ⅓ cup (45g) millet flour, 2 tsp baking powder, ¼ tsp baking soda, and ½ tsp salt.
    3. In a large mixing bowl, cream ¾ cup (165g) unsalted butter with 2 cups (440g) granulated sugar until light and fluffy.
    4. Beat in 4 large eggs, one at a time, then mix in 2 tbsp vanilla bean paste and 1 tsp almond extract (optional).
    5. Alternate adding the flour mixture and 1 ⅓ cups (320ml) buttermilk to the wet mixture, starting and ending with dry.
    6. Fill cupcake liners ⅔ full and bake 18–22 minutes, until a toothpick inserted comes out clean.
    7. Cool completely before filling.
  3. 3
    Make the Chantilly Mascarpone Cream
    1. In a large bowl, beat 4 oz (114g) cream cheese with 8 oz (226g) cold mascarpone until smooth.
    2. Add 1 cup (130g) powdered sugar and ½ tsp lemon juice, mixing until combined.
    3. In a separate bowl, whip 1 cup (240ml) cold heavy cream to stiff peaks.
    4. Fold whipped cream into the mascarpone mixture until smooth.
    5. Transfer to a piping bag with a round tip.
  4. 4
    Make the Stabilized Vanilla Bean Whipped Cream
    1. In a small bowl, sprinkle 1 tsp gelatin over 4 tsp cold water; let sit for 5 minutes.
    2. Microwave for 5 seconds until melted, then stir until smooth; cool 2–3 minutes.
    3. In a chilled bowl, whip 2 cups (480ml) heavy cream, ¼ cup (30g) powdered sugar, and 1 tbsp vanilla bean paste until soft peaks form.
    4. With the mixer on low, slowly drizzle in gelatin mixture, then whip to stiff peaks.
  5. 5
    Fill the Cupcakes
    1. Use an apple corer or paring knife to remove a small center from each cupcake.
    2. Pipe mascarpone cream into the center, add a swirl of raspberry compote, then top with another small swirl of mascarpone cream.
  6. 6
    Top & Decorate
    1. Pipe stabilized whipped cream over each cupcake.
    2. Garnish with 4 oz sliced strawberries, 4 oz fresh raspberries, and 4 oz fresh blueberries just before serving.
  7. 7
    • Prep Time: 45 minutes
    • Cook Time: 18–22 minutes
    • Cool & Chill Time: 1 hour
    • Total Time: ~2 hours 7 minutes
    • Servings: 24 cupcakes
    • Estimated Calories Per Serving: ~320–350 kcal
Note

Keywords: Gluten-Free

Thank you for trying out this recipe! We hope you enjoy making and sharing this delightful treat with your loved ones.