Description
Delightful cupcakes combining fresh strawberries with a fluffy cupcake base, topped with light whipped cream.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh strawberries, diced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, baking powder, and salt in another bowl.
- Gradually add the flour mixture to the butter mixture alternately with the milk.
- Fold in the diced strawberries gently.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Beat the heavy whipping cream with powdered sugar until soft peaks form.
- Top each cooled cupcake with whipped cream and garnish with fresh strawberries.
Notes
Use ripe, seasonal strawberries for the best flavor. Avoid overmixing to keep cupcakes light and airy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg