Description
Delight in these fluffy Strawberries & Cream Cupcakes, featuring tender cake infused with fresh strawberries and topped with a luscious whipped cream frosting. Perfect for summer gatherings or anytime you crave a fruity, creamy treat.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup finely chopped fresh strawberries
Cream Topping
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup diced fresh strawberries (for topping)
- Optional: whole strawberries for garnish
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture becomes light and fluffy, which usually takes about 2-3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Alternately add the dry flour mixture and whole milk to the butter mixture, starting and finishing with the dry ingredients. Mix just until everything is combined to avoid overmixing.
- Fold in strawberries: Gently fold in the finely chopped fresh strawberries to distribute them evenly throughout the batter.
- Fill cupcake liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow space for rising.
- Bake: Place the muffin tin in the oven and bake for 18 to 20 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare the cream topping: In a chilled bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy frosting.
- Frost and garnish: Once the cupcakes are fully cooled, top each with a generous dollop of the whipped cream and a spoonful of diced fresh strawberries. Garnish with whole strawberries if desired for an elegant look.
Notes
- For extra flavor, macerate the diced strawberries with a little sugar for about 15 minutes before topping the cupcakes.
- Keep cupcakes refrigerated if not serving immediately to maintain freshness and texture.
- Frost the cupcakes just before serving to preserve the whipped cream’s lightness and prevent it from melting.
