Vanilla Strawberry Cream Cupcakes (Printable Version)
Fluffy vanilla cupcakes with whipped cream and juicy strawberries make a perfect dessert for any occasion.
# What You'll Need:
→ Vanilla Cupcakes
01 -
160 g all-purpose flour
02 -
1 1/4 teaspoons baking powder
03 -
1/4 teaspoon salt
04 -
113 g unsalted butter, softened
05 -
150 g granulated sugar
06 -
2 large eggs, room temperature
07 -
1 1/2 teaspoons pure vanilla extract
08 -
120 ml whole milk
→ Cream Topping
09 -
240 ml heavy whipping cream, chilled
10 -
3 tablespoons powdered sugar
11 -
1/2 teaspoon vanilla extract
→ Garnish
12 -
12 fresh strawberries, hulled
# Steps To Follow:
01 -
Preheat oven to 175°C and line a 12-cup muffin tin with paper liners.
02 -
In a medium bowl, whisk together flour, baking powder, and salt until evenly blended.
03 -
In a large mixing bowl, beat softened butter with granulated sugar until pale and fluffy, about 2 to 3 minutes.
04 -
Add eggs one at a time, mixing well after each addition, then blend in vanilla extract.
05 -
Add dry ingredients in three portions, alternating with milk, starting and finishing with dry mixture. Mix gently until just combined. Do not overmix.
06 -
Divide batter evenly among lined muffin cups. Bake for 18 to 20 minutes, or until a skewer inserted into the centre emerges clean.
07 -
Remove cupcakes from oven and cool in pan briefly, then transfer to a wire rack to cool completely.
08 -
In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
09 -
Pipe or spoon whipped cream over each cooled cupcake. Top each with a hulled strawberry for garnish.
# Notes and Tips:
01 -
Ensure cupcakes are completely cool before topping with whipped cream to prevent melting.
02 -
For best results, keep strawberries refrigerated until just before serving to maintain freshness.