Buñuelo Berry Muffin Cups

These festive and colorful Buñuelo Berry Muffin Cups are the perfect dessert recipe for summer entertaining!

I love individually-portioned desserts and being that May is National Strawberry Month, I wanted to highlight strawberries as well as blueberries and blackberries making a festive Mother’s Day dessert.


California strawberries are produced year round and sweet any time of year, but peak season signals an abundance of strawberries just waiting to be added to your favorite breakfast, lunch, dinner, snacks, and desserts. Did you know that one serving of eight medium strawberries is only 45 calories? Strawberries are easy to prepare, available year-round, and deliver exceptional nutrition and health benefits.


These sweet dessert cups are made with flour tortillas that are cut with a 4-inch cookie cutter. I brushed them with olive oil and dusted each round with a sugar and cinnamon mixture, and placed them in a muffin pan.


They are baked until slightly crispy, filled with a homemade Chantilly cream, and topped with fresh berries that are combined with sugar and vanilla and baked until bubbly to make a delicious roasted berry filling.


These simple cups remind me of buñuelos that are traditionally made during Christmas. They are basically Mexican fritters but these are shaped in muffin cups rather than flat tortilla shapes, and baked instead of deep-fried – making the base for this dessert so simple. No dough or crust necessary.

These buñuelo cups would be a simple and great dessert to make with your children this Mother’s Day. See me and my son create them in the video below!


Before running off to the kitchen to make this deliciousness, be sure to scroll down & enter our #StrawberryMonth giveaway for a chance to win a KitchenAid Artisan Stand Mixer, now through May 31st!


4.5 from 2 reviews
Buñuelo Berry Muffin Cups
Recipe type: Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
Mexican fritter muffin cups filled with homemade Chantilly cream, and topped with delicious roasted berries.
  • Buñuelo Cups:[/b]
  • 3 tablespoons olive oil
  • 2 to 3 large flour tortillas
  • Coating:
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • Roasted Berries:
  • 1 pound strawberries cut in half lengthwise
  • 6 ounces blueberries
  • 6 ounces blackberries
  • ¼ cup granulated sugar
  • Vanilla bean, split and seeds removed
  • Chantilly Cream:
  • 1 cup heavy cream
  • ½ tablespoon vanilla extract
  • 1 tablespoon fine granulated sugar
  1. Buñuelo Cups:
  2. Preheat oven to 350 degrees F.
  3. Cut tortillas into 8 4-inch rounds.
  4. Brush rounds with olive oil.
  5. Dust with sugar and cinnamon mixture.
  6. Place rounds in muffin cups.
  7. Bake for 10 to 12 minutes.
  8. Remove buñuelo cups to cool.
  9. Roasted Berries:
  10. Preheat oven to 450 degrees F.
  11. Place strawberries, blueberries, and blackberries in a baking dish and toss with sugar and vanilla bean and seeds.
  12. Roast for 20 minutes. Cool to room temperature before serving.
  13. Chantilly Cream:
  14. Place cream, vanilla, and sugar in a bowl of an electric mixer and beat until soft peaks begin to form. Cover and refrigerate until serving.
  15. Assemble:
  16. Plate a buñuelo cup, fill with Chantilly cream, add roasted berries over the Chantilly cream, and garnish with a mint leaf and lemon zest.


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