Berry Cloud Cupcakes with Whipped Berry Frosting

Airy moist berry cupcakes topped with fluffy berry whipped cream — quick to make and bakery‑worthy.

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Recipe

Servings: 10 cupcakes

Calories per serving: ~230 kcal

Total time: 45 minutes

Berry Cloud Cupcakes with Whipped Berry Frosting

Ingredients

For the Berry Cupcakes:

• 3 large eggs, room temperature

• ½ cup (100g) granulated sugar

• 1 tsp vanilla extract

• Zest of ½ lemon (optional)

• ¾ cup (90g) all-purpose flour

• 1 tsp baking powder

• Pinch of salt

• 2 tbsp milk

• 2 tbsp melted butter or avocado oil

• ½ cup frozen mixed berries, chopped

• 1 tsp flour (for tossing berries)

For the Whipped Berry Frosting:

• ¾ cup heavy whipping cream, cold

• 1 cup powdered sugar

• ½ cup frozen berries

• 1 tsp lemon juice or water

• 1 tsp vanilla extract (optional)

Instructions

Make the Cupcakes:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with 10 paper liners.

2. Prepare the berries: Lightly toss chopped frozen berries in 1 tsp flour to prevent sinking.

3. Whip the eggs: In a large mixing bowl, beat eggs, sugar, vanilla, and lemon zest on high speed for 4–5 minutes, until pale and airy.

4. Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.

5. Fold together: Sift dry ingredients into the egg mixture. Gently fold until just combined.

6. Add liquids: Drizzle in the milk and melted butter. Fold until smooth.

7. Add berries: Gently fold in the floured berries without deflating the batter.

8. Bake: Divide batter into cupcake liners (just over half full). Bake 18–20 minutes, or until tops are golden and springy. Let cool completely before frosting.

Make the Frosting:

1. Cook the berries: In a small saucepan or microwave-safe bowl, heat frozen berries and lemon juice until soft and jammy (3–4 minutes). Mash well and let cool. Strain if a smooth frosting is preferred.

2. Whip the cream: In a chilled bowl, whip the cream until slightly thickened. Add powdered sugar and vanilla. Continue whipping to soft peaks.

3. Add berries: Fold in 2–3 tbsp of the cooled berry purée. Whip briefly until medium-firm peaks form.

Assemble:

1. Frost each cupcake with a generous spoonful or pipe with a star tip.

2. Swirl extra berry purée on top or garnish with a fresh berry or zest curl if desired.

3. Chill for 10 minutes to set the frosting, or serve immediately for a soft, cloud-like texture.

Nutrition (per cupcake)

• Calories: ~230 kcal

• Fat: ~10g

• Carbohydrates: ~32g

• Sugar: ~22g

• Protein: ~3g

Storage Instructions

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Frosting stays stable and fluffy. Bring to room temperature before serving for best texture.

Toss berries with flour

Mix sugar vanilla and eggs

Until airy

Mix dry ingredients

Combine wet and dry

Fold gently

Drizzle milk and butter

Until smooth

Gently fold berries

Fold gently

Divide to cupcake liners

Bake

Make puree

Mash

Let cool slightly

Brush with puree

Let cool

Get ready to frost

Make frosting

Make frosting

Make frosting

Make frosting

Make frosting

Make frosting

Make frosting

Make frosting

Frost :)

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Prompt

Here's how I prompted the Berry Cloud Cupcakes with Whipped Berry Frosting recipe:

I wanted to make a yummy surprise for my berry devouring child:

Hey! I have frozen berries. Can I make a yummy sponge cake with them? With some berry frosting? I have heavy whipping cream too, but not a ton of powdered sugar. Ideally something pretty quick on the morning to surprise my daughter while she's away in her soccer practice 

ChatGPT came up with this recipe:

Absolutely, you can make a delicious berry sponge cake with frozen berries and a light berry whipped cream topping—even with limited powdered sugar. Here's a quick and lovely idea that feels like a treat but is doable on a morning schedule:

Quick Berry Sponge Cake with Whipped Berry Cream

Serves: 6–8Prep + Bake Time: ~40 minutesVibe: Light, fluffy, not-too-sweet—perfect surprise for after practice 💕

🍰 Sponge Cake Base (One-Bowl Style)

• 3 eggs, room temp

• 100g (½ cup) granulated sugar

• 1 tsp vanilla extract

• 90g (¾ cup) all-purpose flour

• 1 tsp baking powder

• Pinch of salt

• 2 tbsp milk

• 2 tbsp melted butter (or avocado oil if you prefer)

• Optional: zest of ½ lemon for a fresh note

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round or square pan.

2. In a large bowl, beat eggs with sugar and vanilla for 4–5 minutes until pale and fluffy.

3. Sift in flour, baking powder, and salt. Gently fold to combine.

4. Add milk and melted butter; fold just until smooth.

5. Pour into prepared pan and bake 20–25 min, until springy and golden. Cool completely before frosting.

🍓 Quick Berry Whipped Cream (no tons of sugar)

• ½ cup frozen berries (strawberries, raspberries, mixed berries)

• 1 tsp lemon juice (or just water if none)

• 1–2 tbsp sugar (or a touch of honey/maple)

• ¾ cup heavy whipping cream

• Optional: 1 tbsp powdered sugar, if you want it a bit more stable

Steps:

1. Microwave or simmer berries with sugar + lemon for 3–4 minutes until soft and jammy. Mash with a fork. Cool slightly.

2. Whip cream to soft peaks, then fold in 2–3 tablespoons of the cooled berry mix (strain for smoother texture or leave chunky).

3. Taste and adjust sweetness. Chill while cake cools.

🧁 To Finish:

• Frost cooled sponge with berry whipped cream.

• Spoon extra berry compote over top or swirl into cream.

• Garnish with fresh or frozen berries if you have a few left (thawed slightly).

• Chill 10–15 min if you can before serving—or serve right away slightly messy and rustic!

Let me know if you want to do cupcakes or roll it up jelly-roll style instead—both would work!

I wanted the frosting to be a bit more stable:

I have like 1 cup powdered sugar. I want it to be stable

ChatGPT made the adjustment:

Perfect! If you have 1 cup of powdered sugar, you can make a much more stable whipped berry frosting that will hold its shape and stay fluffy even if it sits out for a bit. Here's how to adjust:

🧁 Sturdy Berry Whipped Frosting (Stable, Pipeable)

Ingredients:

• ¾ cup heavy whipping cream

• 1 cup powdered sugar

• ½ cup frozen berries (strawberries, raspberries, or mixed)

• 1 tsp lemon juice or water

• 1 tsp vanilla extract (optional)

Steps:

1. Cook the berries:In a small saucepan or microwave-safe bowl, cook the berries with lemon juice until soft and juicy (~3 minutes). Mash into a loose jam.👉 Optional: Strain through a fine mesh sieve for a smooth frosting (recommended if using seedy berries like raspberries).Let cool completely—chill it if needed to speed this up.

2. Whip the frosting:In a cold mixing bowl, whip the heavy cream until it just starts to thicken.Add vanilla + powdered sugar and beat until soft peaks form.

3. Add the berry mix:Fold in 2–3 tablespoons of the cooled berry purée. Whip again briefly to medium-firm peaks.You should get a stable, lightly pink, fluffy frosting that pipes or spreads beautifully.

🔄 Make it extra pretty?

• Reserve 1 tsp of berry puree to swirl on top for a watercolor effect.

• Pipe it in rustic swoops, or just slather generously with a spoon—it’ll taste like berries & cream heaven.

This version will hold up in the fridge for hours and even tolerate a warm kitchen for a bit. You can frost the cake before your daughter comes back, and it’ll still look dreamy.

Let me know if you want to bake the batter as cupcakes or as a loaf—both work great too!

I wanted easy access, and some berries in the cake itself:

Can you combine recipe and cream? Also incorporate some berry into the cake itself

ChatGPT said it's doable:

Absolutely—let’s combine everything into one cohesive recipe: a tender berry-kissed sponge cake layered with a stable berry whipped cream frosting, using your frozen berries both in the batter and the topping.

This will be a sweet, fruity surprise that feels like something from a bakery—even though it’s doable in under an hour.

🍓 Quick Berry Sponge Cake with Whipped Berry Frosting

Light, fluffy, and berry-swirled—perfect for breakfast surprise cakeServes: 6–8 | Total time: ~45 minutes

🧁 Ingredients

For the Sponge Cake:

• 3 large eggs, room temp

• 100g (½ cup) granulated sugar

• 1 tsp vanilla extract

• Zest of ½ lemon (optional but brightens it up)

• 90g (¾ cup) all-purpose flour

• 1 tsp baking powder

• Pinch of salt

• 2 tbsp milk

• 2 tbsp melted butter or avocado oil

• ½ cup frozen berries, lightly chopped (blueberries, raspberries, etc.)

For the Berry Whipped Frosting:

• ¾ cup heavy whipping cream

• 1 cup powdered sugar

• ½ cup frozen berries

• 1 tsp lemon juice or water

• 1 tsp vanilla extract (optional)

🥣 Instructions

1. Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round or square pan.

2. In a mixing bowl, beat eggs + sugar + vanilla for 4–5 minutes, until very pale and tripled in volume.

3. Gently fold in flour, baking powder, salt, and lemon zest, just until combined.

4. Stir in milk + melted butter until smooth.

5. Toss the chopped frozen berries in a tiny bit of flour (helps prevent sinking), then gently fold them into the batter.

6. Pour into the pan and bake for 20–25 minutes, until golden and springy. Cool completely before frosting.

2. Make the Berry Frosting:

1. In a small saucepan or microwave bowl, heat the ½ cup frozen berries + 1 tsp lemon juice until soft and jammy (3–4 min). Mash well.👉 Strain if you want a smooth texture (especially if using raspberries).Cool completely.

2. In a cold bowl, whip cream until slightly thickened.

3. Add powdered sugar and vanilla, then whip to soft peaks.

4. Fold in 2–3 tbsp of the cooled berry purée. Whip to medium-stiff peaks.

3. Frost & Serve:

• Spread or pipe the whipped frosting over the cooled cake.

• Swirl extra berry purée on top for a marbled finish, or decorate with more frozen (thawed) berries.

• Chill 10 minutes for easier slicing, or serve immediately for a more rustic vibe.

🍴 Serving Ideas:

• Add a side of fresh fruit or warm berry compote.

• Serve with a small latte or hot cocoa for cozy café vibes.

• Sneak in a candle if it’s a mini celebration.

Let me know if you want to bake this as cupcakes or a roll cake—I can adapt it easily.

I decided I want cupcakes, and a bit elevated:

I almost feel like cupcakes will be better. Can you adjust? Make airy but moist. It has to be top notch 

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