Strawberry Cream Cupcakes
Strawberry Cream Cupcakes are a delightful treat that combines fluffy vanilla cake with rich strawberry frosting. Bursting with fresh strawberry flavor and topped with a swirl of creamy goodness, these cupcakes are perfect for any occasion. Whether it’s a birthday party, picnic, or just an afternoon indulgence, these easy-to-make and visually stunning cupcakes will bring smiles to your gatherings.
- 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 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
- 1 cup fresh strawberries (chopped, plus extra for garnish)
- 1 cup heavy whipping cream
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
- Gradually combine dry ingredients with the wet mixture while alternating with milk; fold in chopped strawberries.
- Fill liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool completely.
- For frosting: Beat heavy cream until soft peaks form; gradually add powdered sugar until combined. Frost cooled cupcakes and top with remaining chopped strawberries.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 240
- Sugar: 23g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: - Use ripe strawberries for optimal flavor. - Substitute strawberries with raspberries or blueberries for variation. - Ensure butter is softened to avoid dense cupcakes.