Description
Indulge in the delightful combination of fresh strawberries and creamy whipped frosting with these luscious Strawberries & Cream Cupcakes. These moist and flavorful cupcakes are perfect for any occasion, from birthdays to summer gatherings.
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup finely chopped fresh strawberries
For the Whipped Cream Frosting:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Optional Topping:
- Fresh strawberry slices for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the batter: Whisk together flour, baking powder, and salt. Cream butter and sugar, add eggs and vanilla. Alternate adding flour mixture and milk, then fold in strawberries.
- Bake the cupcakes: Divide batter into liners and bake for 18-20 minutes. Cool on a wire rack.
- Make the frosting: Whip cream, sugar, and vanilla until stiff peaks form. Frost cupcakes and garnish with strawberry slices.
Notes
- For stronger strawberry flavor, add 1–2 teaspoons of strawberry puree or jam to the frosting.
- Keep cupcakes refrigerated after frosting and serve chilled for best texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 18g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
