Waffle King Cupcakes

Votes: 1

Time: 1 hour 45 minutes
Complexity: easily
Servings: 24

These fluffy, festive cupcakes are topped with airy cream cheese frosting and decorated with wafer crowns. Inside, a surprise awaits: a rich, rich blackberry and raspberry filling. Its vibrant berry flavor pairs beautifully with the creamy vanilla frosting.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

2.5 tbsp. cake flour
3/4 cup premium flour
2 cups granulated sugar
1 tbsp + 0.5 tsp baking powder
3/4 tsp salt
220 g unsalted butter, softened
0.5 cup sour cream
4 eggs
1 cup whole milk
1 tsp vanilla extract
Berry filling, see recipe below
Vanilla Cream Cheese Frosting, recipe below
Waffles, see recipe below
Maple syrup for decoration
Additionally: 24-cup muffin tin

Berry filling

0.5 cups blackberries
0.5 cup raspberries
0.5 cup granulated sugar
2 tablespoons cornstarch

Vanilla Cream Cheese Frosting

1 cup cream cheese
220 g unsalted butter
5 cups powdered sugar
1/4 cup heavy cream
1 tsp vanilla extract

Waffles

1 egg
3/4 cup milk
1/4 cup vegetable oil
0.5 tsp vanilla extract
1 cup premium flour
1 tbsp. granulated sugar
2 tsp baking powder
1/8 tsp salt
Special equipment: waffle iron

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cake flour, eggs, sour cream, cream, cream cheese, blackberry

Cooking the dish according to the recipe:

Preheat oven to 160°C. Line a muffin tin with 24 paper cups.
In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, granulated sugar, baking powder, and salt. Add the butter and sour cream and beat until the mixture forms a coarse, crumbly mixture.

In a pitcher, combine the milk, vanilla extract, and eggs and whisk until smooth. Gradually add the ingredients from the pitcher to the butter-flour mixture and knead until smooth.
Fill the cupcake liners with batter and bake for 20 minutes, rotating the pan halfway through. Remove from the oven and let the cupcakes cool completely. Fill the cupcakes with the berry filling. Top with cream cheese frosting and a slice of wafer. Drizzle with maple syrup.
Berry filling:

Combine the berries, granulated sugar, and cornstarch in a small saucepan and bring to a boil over medium heat, stirring and mashing the berries. Once the mixture begins to boil, remove from the heat and immediately refrigerate.
Vanilla Cream Cheese Frosting:

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese until smooth. Gradually add the powdered sugar and heavy cream. Beat until light and fluffy. Add the vanilla extract and mix until smooth.
Waffles:

Preheat the waffle iron. Beat the egg in a glass bowl until fluffy. Add the milk, butter, and vanilla extract. Gradually whisk in the flour, granulated sugar, baking powder, and salt. Spray the waffle iron with cooking spray and cook the waffles in batches until golden brown. Once cooled, break into squares.