Description
Delicious and fluffy strawberry cupcakes topped with whipped cream and fresh strawberries.
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
- ½ cup whole milk
- 1 tsp vanilla extract
- 1 cup fresh strawberries, sliced (for topping)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat softened butter until creamy. Gradually add sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time along with vanilla extract, mixing until smooth.
- Alternate adding the milk and dry mixture into the butter mixture until just combined; do not overmix.
- Fill each cupcake liner two-thirds full with batter and bake for 18-20 minutes or until golden brown and springy to touch.
- Cool completely before topping with whipped cream and strawberries.
Notes
- Make sure the butter is softened to room temperature for best results.
- For a variation, you can add lemon zest to the batter for a citrus flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg