Berry Topped White Cupcakes Recipes
BERRY-TOPPED WHITE CUPCAKES
Guests just love these yummy white cupcakes that are topped with a cream cheese frosting. The strawberry-blueberry garnish makes them the perfect treat for a patriotic-themed party on Memorial Day or Fourth of July. -Judy Kenninger, Brownsburg, Indiana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 22 cupcakes.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into batter; fold in remaining whites., With a spoon, gently fill foil- or paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For icing, in a small bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and lemon juice. Frost cupcakes. Top with berries.
Nutrition Facts : Calories 226 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 207mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.
SIMPLE WHITE CUPCAKES
This is great to make with the kids because it's so EASY. It's not the "best" cake in the world, but it's easy and no fuss. I usually gently fold in some sprinkles so that it's "confetti" cake and the kids think it's great fun!
Provided by CandyTX
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line a 12-muffin pan with paper liners.
- In a medium bowl, cream together the sugar and butter.
- Beat in the eggs, one at a time, then stir in the vanilla.
- Combine flour and baking powder, add to the creamed mixture and mix well.
- Stir in the milk until batter is smooth. Pour or spoon batter into the liners.
- Bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Nutrition Facts : Calories 210, Fat 9, SaturatedFat 5.4, Cholesterol 52.8, Sodium 137.8, Carbohydrate 29.4, Fiber 0.4, Sugar 16.8, Protein 3.1
BERRY-TOPPED CUPCAKES
Our combination of sweet berries and luscious frosting makes these cupcakes a dreamy dessert that is also a surprisingly smart choice.
Provided by My Food and Family
Categories Home
Time 1h
Yield 24 servings
Number Of Ingredients 6
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes, following the reduced-fat directions. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
- Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
- Frost cupcakes with pudding mixture. Arrange 5 berry slices on top of each to resemble star; fill centers with blueberries.
Nutrition Facts : Calories 110, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
BERRY-TOPPED WHITE CUPCAKES
"Guests love these yummy white cupcakes topped with a cream cheese frosting. The garnish of fresh berries makes them perfect for a patriotic-themed party on Memorial Day or the Fourth of July." Submitted to Taste of Home by Judy Kenninger
Provided by Courtly
Categories Dessert
Time 1h
Yield 22 serving(s)
Number Of Ingredients 16
Steps:
- Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
- In another mixing bowl, cream butter and 3/4 cup of sugar until light and fluffy.
- Beat in vanilla.
- Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
- Beat egg whites on medium speed until soft peaks form.
- Gradually beat in remaining sugar, about 2 T. at a time, on high until stiff glossy peaks form and sugar is dissolved.
- Fold a fourth of the egg whites into batter; fold in remaining whites.
- With a spoon, gently fill foil or paper lined muffin cups two-thirds full.
- Bake at 350 for 18-22 minutes.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For icing, in a small mixing bowl, beat cream cheese and butter until smooth.
- Gradually beat in confectioners' sugar and lemon juice.
- Spread over cupcakes.
- Top with berries.
Nutrition Facts : Calories 216.7, Fat 9.6, SaturatedFat 6, Cholesterol 26.2, Sodium 174.1, Carbohydrate 30.4, Fiber 0.3, Sugar 19.9, Protein 2.9
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