Strawberries 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
Scale
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
Find it online: https://dylangranv.com/strawberries-and-cream-cupcakes-recipe/
