Strawberries and Cream Cupcakes
Vanilla cupcakes with diced fresh strawberries and a whipped cream topping.
Equipment
- 12-cup muffin tin
- paper liners
- Hand mixer
- Mixing bowls
- Wire rack
Ingredients
Main Ingredients
- 1 ½ cup all purpose flour
- 1 ½ tsp baking powder
- ¼ tsp kosher salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ½ cup whole milk
- 1 cup fresh strawberries diced and patted dry
- 1 cup cold heavy cream for the whipped topping
- 2 tbsp powdered sugar for the whipped topping
- 6 small strawberries halved, for topping
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line a 12 cup muffin tin with liners.
- Cream. Beat the butter and sugar 3 minutes until pale, then beat in the eggs and vanilla.
- Mix. Alternate the whisked flour, baking powder, and salt with the milk, then fold in the diced strawberries.
- Bake. Fill the liners two thirds full and bake 18 to 20 minutes until a toothpick comes out clean. Cool 45 minutes.
- Top. Whip the cream with the powdered sugar to soft peaks, pipe onto the cupcakes, and add the berries.
Notes
Substitutions: Use raspberries or blueberries in place of strawberries.
Tips: Pat the berries dry and top the cupcakes with cream just before serving.
Storage: Refrigerate frosted cupcakes up to 3 days. Unfrosted cupcakes keep 2 days at room temperature.