BERRY-TOPPED WHITE CUPCAKES

Berry-Topped White Cupcakes image

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

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Ingredients

5 large egg whites
1/2 cup plus 2 tablespoons butter, softened
1 cup sugar, divided
3/4 teaspoon vanilla extract
2-1/4 cups cake flour
2-1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
ICING:
4 ounces cream cheese, softened
1/3 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon lemon juice
Assorted berries

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.