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Strawberries and Cream Cupcakes

Delicious and fluffy cupcakes topped with whipped cream and fresh strawberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 0.5 cups milk
  • 1 teaspoon vanilla extract
  • 1.5 teaspoons baking powder
  • 0.25 teaspoons salt
  • 1 cup strawberries, chopped
Whipped Cream Topping
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 0.5 cups strawberries, for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
  2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In another bowl, combine the flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with the milk, mixing until just combined.
  5. Fold in the chopped strawberries gently.
Baking
  1. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  2. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Topping
  1. In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
  2. Once the cupcakes are cool, top each with whipped cream and garnish with additional strawberries.

Notes

Chill your bowl for the best whipped cream. Don’t overmix when adding dry ingredients. Fresh strawberries yield the best results. Consider adding lemon juice for a flavor boost.