Strawberries & Cream Cupcakes
Delicious and fluffy cupcakes made with fresh strawberries and topped with whipped cream, perfect for any occasion.
Ingredients
Cupcake Batter
- 1.5 cups all-purpose flour
- 1 cup sugar
- 0.5 cups unsalted butter, softened Make sure it's at room temperature.
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cups milk Use whole milk for richness.
- 1 cup fresh strawberries, diced Use fresh for best flavor.
Whipped Cream Topping
- 1 cup heavy cream Use cream with high fat content.
- 2 tablespoons powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, cream together the sugar and butter until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
- Fold in the diced strawberries.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely.
Frosting
- In a separate bowl, beat the heavy cream and powdered sugar until soft peaks form.
- Frost the cooled cupcakes with the whipped cream and top with whole strawberries.
Notes
It's best to add the whipped cream just before serving to keep it fluffy. Store cupcakes in an airtight container in the fridge for up to three days.