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Strawberries And Cream Cupcakes Easy Recipe

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My Lovely Food Strawberries and Cream Cupcakes
My Lovely Food Strawberries and Cream Cupcakes from mylovelyfood.blogspot.com

Description

These strawberries and cream cupcakes are the perfect sweet treat for any occasion. With a moist and fluffy vanilla cupcake base, filled with fresh strawberries and topped with a light and creamy frosting, these cupcakes are sure to impress.

Prep Time

Preparation time for these cupcakes is approximately 30 minutes.

Cook Time

Cooking time for these cupcakes is approximately 20 minutes.

Ingredients

For the cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup finely diced fresh strawberries
For the frosting:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Cupcake tin
  • Cupcake liners
  • Mixer
  • Piping bag
  • Star piping tip

Method

1. Preheat your oven to 350°F (180°C) and line a cupcake tin with cupcake liners.
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. In a separate mixing bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk and vanilla extract.
6. Fold in the diced strawberries.
7. Scoop the batter into the prepared cupcake liners, filling each about two-thirds full.
8. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cupcakes are baking, prepare the frosting by beating the butter until light and fluffy.
10. Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until smooth and creamy.
11. Once the cupcakes have cooled completely, pipe the frosting onto each cupcake using a star piping tip.
12. Optional: top each cupcake with a fresh strawberry slice.

Notes

These cupcakes are best stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

Serving size: 1 cupcake
Calories: 280
Total Fat: 14g
Saturated Fat: 9g
Cholesterol: 60mg
Sodium: 80mg
Total Carbohydrates: 36g
Dietary Fiber: 0g
Sugar: 28g
Protein: 2g

Recipe FAQ

Can I use frozen strawberries instead of fresh?

Fresh strawberries are recommended for this recipe, but frozen strawberries can be used if you thaw and drain them first.

Can I use a different frosting for these cupcakes?

Yes, you can use any frosting that you prefer. A cream cheese frosting or a buttercream frosting would also work well with these cupcakes.

Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

Recipe Tips

  • Make sure to chop the strawberries finely so that they distribute evenly throughout the cupcakes.
  • Allow the cupcakes to cool completely before frosting them to prevent the frosting from melting.
  • If you don't have a piping bag, you can use a zip-top bag with the corner snipped off to pipe the frosting.

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