Description
Delicious strawberry-filled cupcakes topped with whipped cream.
Ingredients
Scale
- 1½ cups (186g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup (178ml) milk (any kind of milk works)
- 1 pound strawberries
- 1 tablespoon (13g) granulated sugar
- 2 cups (474ml) heavy whipping cream
- ¼ cup (28g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°. Line cupcake tins with liners (makes 12-15).
- Whisk flour, baking powder, and salt in a medium bowl.
- Add melted butter to a large bowl and mix in sugar with a hand mixer for 30 seconds until thick and yellow. Add eggs one at a time, beating after each addition. Beat in vanilla.
- Add the flour mixture and milk alternately, starting and ending with the flour. Don’t over mix!
- Divide batter among liners, filling 2/3 full. Bake for 15-20 minutes until a toothpick comes out clean. (Mine took less than 20, so check at 15!) Cool completely before frosting!
- Remove tops and hull strawberries. Dice strawberries finely. Toss with about 1 tablespoon sugar (optional).
- Place heavy whipping cream, powdered sugar, and vanilla in a large mixing bowl or bowl of a stand mixer. Beat at high speed until stiff peaks form.
- Hollow out a portion of the center of each cupcake. Fill with berries. Top with whipped cream.
- Frost these right before serving for best results.
Notes
- You can use my vanilla cupcake recipe or use a cake mix, or buy plain cupcakes from the store.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg