Strawberries and Cream Cupcakes Recipe
Introduction
Strawberries and Cream Cupcakes are a delightful treat perfect for spring and summer gatherings. These light, fluffy cupcakes combine the sweetness of fresh strawberries with a rich, creamy frosting to create a classic flavor pairing that everyone will love.
Ingredients
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1 cup fresh strawberries, chopped
- 1/2 cup heavy cream
- 2 large eggs
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Step 2: In a mixing bowl, combine the flour and sugar. Add the eggs and mix until smooth.
- Step 3: Gently fold the chopped strawberries into the batter, being careful not to crush them.
- Step 4: Divide the batter evenly into the lined muffin tin, filling each about two-thirds full.
- Step 5: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Step 6: While the cupcakes cool, whip the heavy cream until soft peaks form to create the frosting.
- Step 7: Once cooled, frost the cupcakes generously with the whipped cream and garnish with extra strawberry slices if desired.
Tips & Variations
- Use room temperature eggs for a smoother batter and better texture.
- For extra strawberry flavor, fold in a tablespoon of strawberry jam into the batter or swirl it on top of the cupcakes before baking.
- Substitute heavy cream with mascarpone cheese whipped with a bit of powdered sugar for a richer frosting.
- To make mini cupcakes, adjust baking time to 12-15 minutes.
Storage
Store the cupcakes in an airtight container in the refrigerator for up to 2 days, as the whipped cream frosting can spoil quickly. Allow cupcakes to come to room temperature before serving. If needed, re-whip the frosting slightly before spreading for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries instead of fresh?
Frozen strawberries can be used but should be thawed and drained well to avoid adding extra moisture to the batter, which could affect the cupcake texture.
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and store them without frosting. Whip and add the cream frosting just before serving for the freshest taste.
PrintStrawberries and Cream Cupcakes Recipe
Delightful Strawberries and Cream Cupcakes combining fluffy vanilla cupcakes with fresh strawberries and a smooth cream frosting, perfect for any celebration or a sweet treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, finely chopped
Cream Frosting
- 1 cup heavy cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries for garnish, sliced
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy using a hand mixer or stand mixer.
- Add Eggs and Vanilla: Beat in eggs one at a time, then mix in vanilla extract until well combined.
- Combine Mixtures: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Fold in Strawberries: Gently fold the chopped strawberries into the batter to evenly distribute without breaking them down too much.
- Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Remove from oven and allow cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Cream Frosting: In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together on high speed until stiff peaks form.
- Frost Cupcakes: Once the cupcakes are completely cool, pipe or spread the whipped cream frosting generously on top.
- Garnish and Serve: Garnish each cupcake with a fresh strawberry slice and serve immediately or keep refrigerated until serving.
Notes
- For best results, use fresh and ripe strawberries to enhance flavor and moisture.
- Ensure cupcakes are completely cool before frosting to prevent melting the cream topping.
- These cupcakes are best served fresh but can be refrigerated for up to 2 days.
- You can substitute heavy cream with whipping cream if needed, but the frosting may be lighter.
- To make cupcakes dairy-free, use a dairy-free butter substitute and coconut cream for frosting.
Keywords: strawberries, cream, cupcakes, dessert, baking, vanilla, fresh fruit
