Strawberry Cream Cupcakes
Strawberry Cream Cupcakes are the perfect blend of fluffy vanilla cupcakes and luscious strawberry cream frosting, capturing the essence of summer in every bite. Topped with fresh strawberries, these delightful treats are ideal for birthdays, picnics, or any occasion that calls for a little sweetness. Impress your friends and family with this easy-to-follow recipe that delivers a burst of flavor and joy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 cupcakes 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
- ¾ cup whole milk
- 1 cup fresh strawberries (chopped)
- 1 cup heavy cream
- ½ cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In another bowl, cream the butter and sugar until fluffy. Add eggs one at a time followed by vanilla.
- Gradually mix in the dry ingredients alternating with milk until combined. Gently fold in chopped strawberries.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Cool cupcakes on wire racks.
- Whip heavy cream with powdered sugar until stiff peaks form and frost cooled cupcakes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg