Description
Delicious and fluffy strawberry cupcakes filled with fresh strawberries and topped with whipped cream.
Ingredients
Scale
- 1 cup unsalted butter (at room temperature)
- 1 cup white granulated sugar
- 4 eggs (at room temperature)
- 2 ¼ cups all-purpose or cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup milk (at room temperature)
- 1 ½ teaspoons pure vanilla extract (or 1 teaspoon vanilla paste)
- 1 cup whole fresh strawberries (about 4 ounces)
- ½ tablespoon granulated white sugar
- 1 cup heavy cream (or heavy whipping cream, cold)
- 2 tablespoons cream cheese (at room temperature)
- 3 tablespoons powdered sugar
- 6 to 12 whole fresh strawberries (for decoration)
Instructions
- Preheat the oven to 350°F (180°C).
- Line 12 muffin tins with paper liners (paper cups or cupcake liners) or butter/spray them.
- Beat 1 cup unsalted butter, at room temperature, for 20 seconds in a large bowl with an electric mixer or a stand mixer with the paddle attachment.
- Add 1 cup white granulated sugar gradually while you continue beating, and mix for 3 minutes after adding all of it. The mixture should be light in color, fluffy, and the sugar will have partially dissolved.
- Add 4 eggs, one at a time, beating well after each addition. Make sure to scrape the sides of the bowl regularly.
- Sift the dry ingredients (2 ¼ cups all-purpose or cake flour, 1 teaspoon baking powder and ¼ teaspoon salt) together in a bowl, or have them measured and sift them directly over the egg batter.
- Add them in 2 parts, alternating with ¼ cup milk and 1 ½ teaspoons pure vanilla extract in 1 part. That means you start and end with the dry ingredients.
- Mix and integrate the batter well, but don’t beat much at this point. After adding the flour cake batters should not be beaten too much as it will develop gluten and toughen the baked cake.
- Scoop the batter into the prepared muffin tins. I use a large cookie scoop, it’s easier to use the same amount of batter for each cupcake.
- Bake for about 30 minutes, until they rise, the tops crack a little and a tester inserted in the middle of a cupcake comes out clean. They are dense so make sure they’re fully baked. You might need some more minutes.
- Cool completely on a wire rack before filling and frosting.
- Wash, dry, and stem 1 cup whole fresh strawberries. Do this once you have the cupcakes cooled and are ready to assemble them.
- Cut them into little pieces, mix with ½ tablespoon granulated white sugar and reserve.
- Put 1 cup heavy cream and 2 tablespoons cream cheese in a medium or large mixing bowl.
- Add 3 tablespoons powdered sugar and beat with an electric hand mixer at medium speed until firm peaks (stiff peaks) form; it will take about 4-5 minutes, depending on the speed of your beaters and the size of the bowl (smaller bowls take longer).
- Whipped cream can curdle very quickly when overbeaten. To avoid this, beat it at medium-high speed until soft peaks start to form, lower the speed to medium, and continue beating until medium-firm peaks form. Then, finish beating by hand with a whisk until you get stiff peaks.
- Put into a piping bag with a star or smooth tip and refrigerate until ready to add to cupcakes.
- Scoop the top center of each cupcake. Use a melon baller, a small spoon or a small paring knife.
- Fill the scooped center of the cupcake with strawberries, mounding just a little. Repeat until all are filled.
- Pipe whipped cream on top, completely covering the berries. Finish with 6 to 12 whole fresh strawberries, halved or whole, on top of the whipped cream.
Notes
- Ensure the butter and eggs are at room temperature for better mixing.
- Do not overbeat the whipped cream to avoid curdling.
- Leftover cupcakes can be stored in the refrigerator for a couple of days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg