Description
Delightful Strawberries and Cream Cupcakes bring summer’s sweetest moments to your dessert table. Moist vanilla sponge topped with luscious strawberry frosting promises pure bliss for passionate bakers seeking indulgent treats.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (115 g) unsalted butter, softened
- 2 large eggs
- ½ cup (75 g) finely chopped fresh strawberries
Dry Ingredients:
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Liquid and Flavoring Ingredients:
- ½ cup (120 milliliters) whole milk or buttermilk
- 1 teaspoon vanilla extract
- 1 ½ cups (360 milliliters) heavy whipping cream, cold
- ¼ cup (30 g) powdered sugar
- 1 teaspoon vanilla extract
Garnish:
- Fresh strawberries (sliced or whole)
- Optional: Strawberry jam for drizzling
Instructions
- Arrange the oven rack in the middle position and heat to 350F (175C). Prepare a muffin tin with protective paper liners.
- Sift together flour, leavening powder, and salt in a medium mixing vessel. Reserve to the side.
- Utilize an electric mixer to thoroughly combine butter and sugar until the mixture appears airy and voluminous, approximately 2-3 minutes.
- Incorporate eggs individually into the butter mixture, ensuring complete integration after each addition. Blend in vanilla extract until harmonious.
- Carefully fold dry ingredients into the wet mixture, alternating with milk. Introduce dry components first and last, mixing gently to maintain delicate texture.
- Delicately introduce chopped strawberries into the batter, ensuring even distribution without overmixing.
- Distribute batter evenly across cupcake liners, filling each compartment roughly two-thirds full to allow proper rising.
- Position the muffin tin in the preheated oven and bake for 18-20 minutes. Verify doneness by inserting a clean toothpick into the center, which should emerge without raw batter.
- Allow cupcakes to rest in the tin for 5 minutes, then transition to a cooling rack for complete temperature reduction.
- Chill a large mixing bowl before whipping heavy cream with powdered sugar and vanilla until peaks maintain sturdy, defined shapes.
- Elegantly adorn cooled cupcakes with whipped cream using a piping tool or spatula.
- Garnish each cupcake with a pristine fresh strawberry and optional strawberry jam drizzle.
- Serve immediately or preserve in refrigeration until presentation moment arrives.
Notes
- Choose ripe, fresh strawberries for the most vibrant flavor and natural sweetness in your cupcakes.
- Gently fold strawberries into the batter to prevent overmixing and maintain a light, tender texture.
- Ensure butter and eggs are at room temperature for smoother batter and more even mixing.
- Chill the bowl and whisk before whipping cream to achieve faster, more stable peaks.
- For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend.
- Reduce sugar slightly by using half fresh strawberries and half strawberry preserves for intense fruit flavor.
- Make ahead by freezing unfrosted cupcakes for up to two weeks, thawing at room temperature before topping.
- Prevent soggy cupcakes by patting chopped strawberries dry with paper towels before adding to batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 310
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 80 mg