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–+ servings

Strawberry Cream Cupcakes

Deliciously moist cupcakes topped with a rich strawberry cream frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1/2 cup milk whole or 2%
  • 1 tsp vanilla extract
Strawberry Cream Frosting
  • 1 cup heavy cream chilled
  • 1/2 cup powdered sugar
  • 1/2 cup fresh strawberries pureed
  • 1 tsp vanilla extract

Method
 

Make the Cupcakes
  1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. Add softened butter, eggs, milk, and vanilla extract. Mix until smooth.
  4. Divide the batter evenly among the cupcake liners.
  5. Bake for 15-18 minutes or until a toothpick inserted comes out clean. Let cool.
Make the Frosting
  1. In a separate bowl, whip the heavy cream until soft peaks form.
  2. Gradually add powdered sugar and continue to whip until stiff peaks form.
  3. Fold in the pureed strawberries and vanilla extract until well combined.
Assemble the Cupcakes
  1. Once the cupcakes are completely cool, frost them generously with the strawberry cream frosting.
  2. Garnish with fresh strawberry slices if desired.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

For best results, use fresh strawberries for the frosting and ensure the heavy cream is very cold before whipping.

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