Description
Sweet summer memories dance through these dreamy strawberries and cream cupcakes, bringing delightful nostalgia to dessert lovers. Creamy frosting and fresh strawberry essence combine perfectly, promising pure bliss with each delectable bite you’ll savor.
Ingredients
Scale
Cupcake Dry Ingredients:
- 1 1/2 cups (360 milliliters) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Cupcake Wet Ingredients:
- 1/2 cup (113 grams) unsalted butter, softened
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup (120 milliliters) whole milk
- 1 cup (150 grams) fresh strawberries, finely chopped
Cream and Topping Ingredients:
- 1/2 cup (120 milliliters) heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup (240 milliliters) heavy whipping cream, cold
- 1/4 cup (30 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup (75 grams) fresh strawberries, diced (for topping)
Instructions
- Meticulously prepare the oven environment by heating to 350°F (175°C) and strategically arrange cupcake liners within a standard muffin tin.
- In a medium mixing vessel, thoroughly integrate dry ingredients through precise whisking, creating a uniform flour mixture with baking powder and salt. Reserve this powdery blend temporarily.
- Utilize an electric mixer to transform butter and sugar into a voluminous, aerated cream with exceptional texture and luminous appearance.
- Methodically incorporate eggs individually, ensuring complete integration after each addition, then infuse with fragrant vanilla extract.
- Progressively introduce the reserved dry ingredient mixture into the creamy base, alternating with milk. Blend gently to maintain delicate batter consistency without overmixing.
- Delicately introduce chopped strawberries, folding them through the batter with minimal disruption to maintain structural integrity.
- Distribute batter evenly across cupcake liners, filling approximately three-quarters of each compartment. Transfer to preheated oven and bake for 18–20 minutes, monitoring until a inserted toothpick emerges cleanly.
- After complete cooling, prepare a luxurious cream filling by whipping heavy cream with powdered sugar and vanilla until achieving robust, structured peaks.
- Craft a decadent whipped cream frosting by beating heavy cream with powdered sugar and vanilla until soft, billowy peaks form. Apply decoratively using piping equipment or spatula.
- Elevate presentation by garnishing with freshly diced strawberries, creating an elegant finale to these delectable cupcakes. Serve immediately to preserve optimal flavor and texture.
Notes
- Prevent strawberries from sinking by coating them lightly in flour before folding into the batter, ensuring even distribution throughout the cupcakes.
- Use room temperature ingredients for smoother mixing and better texture, especially butter, eggs, and milk, which blend more evenly and create a more consistent crumb.
- For gluten-free variation, substitute all-purpose flour with a 1:1 gluten-free baking blend, ensuring the same tender texture and delicious flavor.
- Reduce sugar content by using fresh, ripe strawberries which naturally contribute sweetness, allowing you to cut down on added sugar without compromising taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 290
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg