Strawberries and Cream Cupcakes
Author: 
Serves: 12
 
Soft cupcakes filled with chunks of fresh strawberries and topped with sweetened whipped cream and a whole strawberry make these Strawberries and Cream Cupcakes the perfect Summer treat!
Ingredients
  • For the cupcakes:
  • 1 stick (113g) unsalted butter
  • 1 cup (200g) white sugar
  • 2 large eggs
  • 2tsp vanilla extract
  • 1 and ½ cups (210g) all purpose flour
  • 2tsp baking powder
  • Pinch of salt
  • 1 cup (125g) strawberries, hulled and diced
  • ½ cup (120ml) milk
  • For the frosting:
  • 1 and ½ cups (360ml) heavy cream
  • 2tsp vanilla extract
  • ¼ cup (30g) powdered sugar, sifted
  • 12 whole strawberries
Instructions
  1. Preheat the oven to 350F/180C and line a 12 hole cupcake tray with liners.
  2. Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, around 2 minutes on medium-high speed.
  3. Add in the eggs and vanilla, scraping down sides as necessary, and mix until well incorporated and smooth, around 1 minute.
  4. Place flour, baking powder, salt and diced strawberries into a medium sized bowl and stir until all strawberry pieces are coated in flour. Add into your wet mix and mix on low until the batter starts to come together, then add in the milk.
  5. Mix on low-medium speed until everything is smooth and well combined. Don't mix on high at this stage otherwise you may mash up the strawberries.
  6. Divide the batter between your cupcake liners, fill each one ¾ full.
  7. Place in the oven for 18-22 minutes until risen, lightly golden and an inserted skewer into the centre comes out clean.
  8. Transfer to a wire rack immediately (I find if you leave them in the tray the liners get greasy and peel away from the cakes) and leave to cool.
  9. Once cool, make the frosting: place cream, vanilla and powdered sugar into a large bowl and whisk until soft peak. You want the mixture to hold enough to stay on the cupcakes, but not really stiff.
  10. The best way to find this out is to pull the whisk/beater out and watch what the mixture does, if it holds a peak and the end curls away, then this is soft peak.
  11. Transfer to a piping bag fitted with a plain or open star nozzle. (I used plain) Pipe a swirl onto each cupcake and then place a whole strawberry in the centre.
  12. Cupcakes will keep in an airtight container, in the fridge, for 2 days.
Notes
Recipe by Annie of Annie's Noms
Recipe by REASONS TO SKIP THE HOUSEWORK at https://www.reasonstoskipthehousework.com/strawberries-cream-cupcakes/