Description
These Strawberries and Cream Cupcakes are a light and fluffy dessert filled with fresh strawberry flavor and topped with a dreamy cream topping. Perfect for spring, summer, or any special occasion, they’re as beautiful as they are delicious!
Ingredients
Units
Scale
- For the Cupcakes:
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) whole milk or buttermilk
- 1/2 cup (75 g) finely chopped fresh strawberries
- For the Whipped Cream Topping:
- 1 1/2 cups (360 ml) heavy whipping cream, cold
- 1/4 cup (30 g) powdered sugar
- 1 teaspoon vanilla extract
- For Garnish:
- Fresh strawberries (sliced or whole)
- Optional: Strawberry jam for drizzling
Instructions
- Prepare for Baking:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla:
- Beat in the eggs, one at a time, then mix in the vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped strawberries.
- Bake the Cupcakes:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Whipped Cream Topping:
- In a large chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Cupcakes:
- Pipe or spread the whipped cream onto the cooled cupcakes.
- Top each cupcake with a fresh strawberry and, if desired, a drizzle of strawberry jam.
- Serve:
- Enjoy immediately or refrigerate until ready to serve.
Notes
- For a more intense strawberry flavor, add a tablespoon of strawberry puree or jam to the cupcake batter.
- Store cupcakes in the refrigerator for up to 2 days, but serve at room temperature for the best flavor.
- Substitute stabilized whipped cream or cream cheese frosting if you need a longer-lasting topping.