Vanilla Cupcakes with Strawberry Topping (Printable Version)
Fluffy vanilla cupcakes crowned with cloud-like whipped cream and fresh strawberries - an elegant yet simple gourmet dessert.
# What You'll Need:
→ For the cupcakes
01 -
1 ½ cups all-purpose flour
02 -
1 ½ tsp baking powder
03 -
¼ tsp salt
04 -
½ cup unsalted butter, softened
05 -
¾ cup granulated sugar
06 -
2 large eggs
07 -
1 tsp vanilla extract
08 -
½ cup whole milk
→ For the cream topping
09 -
1 cup heavy whipping cream (cold)
10 -
2 tbsp powdered sugar
11 -
½ tsp vanilla extract
→ For garnish
12 -
12 small fresh strawberries (hulled)
13 -
Mint leaves, edible flowers, or gold leaf for styling (optional)
# Steps To Follow:
01 -
Preheat oven to 350°F (175°C) and line a cupcake pan with white or neutral liners.
02 -
In a bowl, whisk together flour, baking powder, and salt until well combined.
03 -
In another bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes.
04 -
Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
05 -
Add dry ingredients alternately with milk, starting and ending with flour mixture, mixing just until incorporated.
06 -
Divide batter evenly among cups and bake for 18–20 minutes, or until a toothpick inserted in center comes out clean.
07 -
Remove from oven and allow to cool completely on a wire rack before topping.
08 -
Beat cold heavy cream with powdered sugar and vanilla until soft peaks form.
09 -
Transfer whipped cream to a piping bag fitted with a round or star tip.
10 -
Pipe a soft, rounded swirl of whipped cream onto each cooled cupcake.
11 -
Top each cupcake with a single fresh strawberry, centered gently on the cream.
# Notes and Tips:
01 -
For best results, ensure ingredients are at room temperature before mixing.
02 -
Cupcakes can be made a day ahead, but add cream and strawberries just before serving.