Close

Buñuelo Berry Muffin Cups

Share on facebook
Share on pinterest
Share on twitter
Share on email

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

Course: Dessert
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings
Calories: 313kcal
Author: Yvette Marquez-Sharpnack
Mexican fritter muffin cups filled with homemade Chantilly cream and topped with delicious roasted berries.

You can add this recipe to a collection to create a shopping list!

Print Recipe Add to Collection

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

5 Comments on “Buñuelo Berry Muffin Cups

Marcela
May 3, 2016 at 9:42 pm

This looks yummy!

Reply
Vickie Leitch
May 4, 2016 at 12:21 am

4 stars
I would love to win the stand mixer and your contest!!!
I Love fresh strawberries!
Especially chocolate dipped?

Reply
Vickie
May 4, 2016 at 2:05 am

5 stars
Yeah..your recipe looks yummy as does your beverage for voting..good luck! I voted for you!

Reply
Kimberly Wood
May 6, 2016 at 6:50 am

I would like to enter but don’t use Twitter. I would like to vote for the strawberry and bacon pancakes and my second choice would be the naked strawberries and cream cake.

Reply
Linda Bradshaw
August 27, 2016 at 8:15 am

I have to try these!! Pinned on pinterest to make soon!

Reply

Write a Review

Your email address will not be published. Required fields are marked *






Share This
Share on facebook
Share on pinterest
Share on twitter
Share on email
California Strawberry Commission site icon
Sign up for delicious updates!