There’s something undeniably joyful about a cupcake that looks as beautiful as it tastes, and these Gluten-Free Berry Chantilly Cupcakes are just that! Inspired by the beloved Berry Chantilly Cake, this recipe transforms the classic into perfectly portioned treats layered with light, fluffy vanilla cake, billowy Chantilly cream, and a burst of fresh berry compote in every bite.

What makes these cupcakes extra special is that they’re completely gluten free — yet no one would ever guess! The tender crumb, whipped cream frosting, and juicy fruit come together for a dessert that feels both elegant and effortless. They’re perfect for spring celebrations, baby showers, or simply an afternoon indulgence with tea.

In this post, I’ll walk you through how to bake the cupcakes, make the dreamy Chantilly frosting, and assemble them for a bakery-worthy finish. Get ready to impress your guests (and yourself!) with a gluten-free dessert that makes every occasion a little more special.

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Ingredient Notes

Gluten-Free Flour:
This recipe uses a gluten-free 1:1 flour blend (Bob’s Red Mill is my favorite!) Using a high quality flour that contains xanthan gum ensures the cupcakes turn out soft, fluffy, and beautifully structured every time.

Cornstarch:
A touch of cornstarch lightens the flour blend and creates a soft, delicate crumb. It’s the secret to that bakery-style texture!

Butter & Oil:
I love using a combination of butter and oil for cupcakes to get that perfect combination of rich flavor and lasting moisture.  Avocado oil is my go-to, but any neutral baking oil (like canola or grapeseed) will work beautifully.

Sour Cream & Whole Milk:
The combination of sour cream and milk adds both moisture and richness for an extra tender crumb.  I recommend using full-fat versions of both to achieve the best texture and flavor.

Egg Whites:
Whipped egg whites give the cupcakes a light, airy texture. Folding them in gently at the end helps achieve that perfect lift.

Berry Compote:
The cupcakes are filled with a simple homemade berry compote made from fresh berries, sugar, lemon juice, and a touch of cornstarch. You can also use your favorite berry jam or preserves for a quicker option.

Chantilly Frosting:
The frosting is made with cream cheese, mascarpone, powdered sugar, heavy cream, vanilla, and a hint of almond extract. The combination of mascarpone and cream cheese adds richness while helping stabilize the whipped cream — perfect for piping!Garnish:
Finish the cupcakes with a generous swirl of Chantilly frosting and a handful of fresh berries for a beautiful, bakery-style presentation.

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How to Make Gluten-Free Berry Chantilly Cupcakes

(See the recipe card below for the full ingredient list and measurements.)

Step 1: Prepare the berry compote and transfer it to the refrigerator to cool.

Step 2: In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, and salt.

Step 3: In a separate bowl, beat the sugar, butter, and oil for about 2 minutes, until light and fluffy.

Step 4: Add the sour cream, milk, vanilla, and almond extract. Mix until well combined.

Step 5: Add the dry ingredients to the wet ingredients and mix on low speed until just combined.

Step 6: In a clean bowl, whip the egg whites until medium-stiff peaks form.

Step 7: Use a rubber spatula to gently fold the egg whites into the batter in two additions.

Step 8: Evenly distribute the batter among 12 cupcake liners, filling each about ¾ full. Bake at 325°F for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Prepare the Chantilly frosting while the cupcakes cool.

Step 10: Once cooled, use an apple corer (or a small knife and spoon) to remove the centers of the cupcakes. Fill each with the cooled berry compote.

Step 11: Pipe or spread the Chantilly frosting on top, then garnish with fresh berries. Enjoy!

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Tips for Perfect Gluten-Free Berry Chantilly Cupcakes

Measure your flour accurately
My number one baking tip (especially for gluten-free recipes) is to measure your flour with a digital kitchen scale! It’s the best way to ensure accuracy and achieve cupcakes that are light, fluffy, and perfectly moist. If you’re using measuring cups, fluff the flour first, spoon it into the cup, and level it off.  Avoid scooping directly from the bag, as this can pack in too much flour and lead to dense or dry cupcakes.

Use room temperature ingredients
For the best texture, bring all your ingredients to room temperature before mixing. Cold ingredients don’t combine as smoothly and can make the batter dense or gummy. Room temperature ingredients blend seamlessly for a soft, even crumb.

Fold gently
When folding in the whipped egg whites, take your time and use a light hand. This preserves the air you worked into the egg whites, giving your cupcakes that beautiful lift and delicate texture.

Check your oven temperature
Oven temperatures can vary more than you might think, and even a small difference can affect how your cupcakes bake. I always recommend using an oven thermometer to make sure your oven is calibrated correctly. If it runs too hot, your cupcakes may rise too quickly and collapse; too cool, and they can turn out heavy and underbaked. Preheating your oven fully and baking one pan at a time on the center rack will give you the most consistent, even results.

Choose the right pan
Use a light-colored metal cupcake pan for the best results. Dark pans absorb more heat, which can cause the edges of your cupcakes to brown too quickly or bake unevenly. Light pans reflect heat, allowing the cupcakes to rise gently and bake to a soft golden color. If you only have dark pans, try lowering your oven temperature by about 25°F to prevent overbrowning.

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Photography by Creating Kaitlin

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