Strawberry Cream Cupcakes
Strawberry Cream Cupcakes are a delightful treat that combines fluffy vanilla cake with rich, creamy strawberry frosting. Perfect for birthdays, picnics, or any sweet occasion, these cupcakes offer a burst of freshness in every bite. Topped with luscious whipped cream and fresh strawberries, they not only taste heavenly but also look stunning on any dessert table. Whether you’re a novice baker or a seasoned pro, this recipe is simple to follow and guarantees delicious results that will impress family and friends.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup heavy cream
- 1 cup fresh strawberries, chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat the softened butter until creamy; gradually add sugar and continue beating until light and fluffy. Add eggs one at a time along with vanilla extract.
- Combine the dry ingredients with the wet mixture until just mixed; avoid overmixing.
- Gently fold in the chopped strawberries.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Cool completely before topping with whipped heavy cream mixed with powdered sugar and additional strawberries.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 250
- Sugar: 16g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg