Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup fresh strawberries, chopped
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Fold in the chopped strawberries gently.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
- Once the cupcakes are cooled, top each with a dollop of whipped cream and garnish with additional strawberries.
Notes
– For a richer flavor, try using vanilla bean paste instead of extract.
– These cupcakes are best served fresh, but they can be stored in an airtight container for up to 2 days.
– Feel free to substitute strawberries with other berries for variety.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Drinks, Shakes & Cool Treats 🥤
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 180 kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cupcakes, strawberry, dessert, baking, summer