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Buñuelo Berry Muffin Cups

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Buñuelo Berry Cups Recipe

These festive and colorful Buñuelo Berry Muffin Cups are the perfect dessert recipe for  entertaining friends and family! I love individually-portioned desserts and I wanted to highlight strawberries as well as blueberries and blackberries to make a festive Mother’s Day, Fourth of July or Christmas dessert – the possibilities are endless!

Buñuelo Berry Muffin Cups

Mexican fritter muffin cups filled with homemade Chantilly cream and topped with delicious roasted berries.
Course Dessert
Cuisine Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Author Yvette Marquez-Sharpnack

Ingredients

Buñuelo Cups

  • 3 Tbsp olive oil
  • 2-3 large flour tortillas

Coating:

  • 2 Tbsp granulated sugar
  • ½ tsp ground cinnamon

Roasted Berries

  • 1 lb strawberries cut in half lengthwise
  • 6 oz blueberries
  • 6 oz blackberries
  • ¼ cup granulated sugar
  • Vanilla bean split and seeds removed

Chantilly Cream

  • 1 cup whipping heavy cream
  • ½ Tbsp vanilla extract
  • 1 Tbsp fine granulated sugar

Instructions

To make Buñuelo Cups:

  • Preheat oven to 350 degrees F.
  • Cut tortillas into 8 4-inch rounds.
  • Brush rounds with olive oil.
  • Dust with sugar and cinnamon mixture.
  • Place rounds in muffin cups.
  • Bake for 10 to 12 minutes.
  • Remove buñuelo cups to cool.

To make Roasted Berries:

  • Preheat oven to 450 degrees F.
  • Place strawberries, blueberries, and blackberries in a baking dish and toss with sugar and vanilla bean and seeds.
  • Roast for 20 minutes. Cool to room temperature before serving.

To make Chantilly Cream:

  • 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.

To assemble:

  • Plate a buñuelo cup, fill with Chantilly cream, add roasted berries over the Chantilly cream, and garnish with a mint leaf and lemon zest.

Nutrition

Serving: 1g | Calories: 313kcal | Carbohydrates: 35g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 246mg | Fiber: 3g | Sugar: 19g
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