Description
Delight in these light and fluffy Strawberries & Cream Cupcakes, featuring tender vanilla-infused cake studded with fresh strawberries and topped with a luscious whipped cream frosting. Perfect for summer gatherings or a sweet treat any time of year.
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
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ¾ cup finely chopped fresh strawberries
Whipped Cream Frosting
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish
- Sliced strawberries or extra chopped strawberries
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine and aerate the mixture for a light texture.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, creating an airy base for the cupcakes.
- Add eggs and vanilla: Incorporate the eggs one at a time, mixing well after each addition, then mix in the vanilla extract to infuse flavor throughout the batter.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, starting and ending with the dry mixture. Mix gently until just combined to avoid overworking the batter.
- Fold in strawberries: Gently fold the finely chopped fresh strawberries into the batter, ensuring even distribution without crushing.
- Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Remove cupcakes from the oven and let them cool completely in the tin before removing and frosting to prevent melting of the whipped cream.
- Prepare frosting: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form, creating a light and fluffy whipped cream frosting.
- Frost cupcakes and garnish: Pipe or spread the whipped cream frosting over the cooled cupcakes. Garnish with sliced strawberries or additional chopped strawberries for an extra fresh touch.
Notes
- Use very ripe strawberries for maximum flavor and sweetness.
- Keep cupcakes refrigerated after frosting and consume within 24 hours for best texture and freshness.
- Unfrosted cupcakes can be frozen; thaw completely before frosting.
