why make this recipe
Strawberry Cupcakes with Whipped Cream Berry Frosting are a delightful treat that brings joy to any occasion. They are moist, fruity, and topped with a creamy frosting that perfectly complements the sweetness of the strawberries. This recipe is great for birthdays, picnics, or just a sweet afternoon snack. The combination of fresh strawberries and fluffy frosting makes these cupcakes a crowd-pleaser.
how to make Strawberry Cupcakes with Whipped Cream Berry Frosting
Ingredients
- 2 lbs strawberries (approximately 8 cups, stems removed)
- 6 tablespoons sugar (for filling)
- 1 3/4 cups all-purpose flour
- 1 cup sugar (for cupcakes)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup unsalted butter (cut into 12 to 16 chunks and softened)
- 3 large eggs
- 3/4 cup whole milk
- 1 1/2 teaspoons vanilla extract (for cupcakes)
- 2 cups heavy cream (cold)
- 2 tablespoons sugar (for frosting)
- 2 teaspoons vanilla extract (for frosting)
Directions
In a large bowl, mash 1/3 cup of strawberries. Slice the remaining strawberries into small chunks. Add 6 tablespoons of sugar and stir well. Let this mixture sit for about 30 minutes to draw out the juices from the strawberries.
Preheat your oven to 350°F (175°C) and prepare a cupcake pan with liners.
In another bowl, mix together the flour, 1 cup of sugar, baking powder, and salt. Add the softened butter and mix until the mixture resembles coarse sand.
Add the eggs one at a time, mixing well after each addition. Next, pour in the milk and 1 1/2 teaspoons of vanilla extract. Beat the mixture until it gets light and fluffy.
Fill the cupcake liners about 3/4 full with the cupcake batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Once baked, let the cupcakes cool. After they are cool, cut out a small cone from the top of each cupcake. Fill the hollow with the strawberry mixture you prepared earlier.
For the frosting, in a large bowl, whip the cold heavy cream, 2 tablespoons of sugar, and 2 teaspoons of vanilla extract until soft peaks form. Gently fold in the sugared strawberries.
Frost the filled cupcakes with the whipped cream berry frosting.
how to serve Strawberry Cupcakes with Whipped Cream Berry Frosting
Serve the Strawberry Cupcakes on a pretty platter. They are perfect for parties, celebrations, or just enjoying at home. For added flair, you can top each cupcake with a whole strawberry or a dollop of extra frosting.
how to store Strawberry Cupcakes with Whipped Cream Berry Frosting
To keep your cupcakes fresh, store them in an airtight container in the refrigerator. They will stay good for up to three days. If you want to keep them for longer, consider freezing the cupcakes without frosting and then add frosting before serving.
tips to make Strawberry Cupcakes with Whipped Cream Berry Frosting
- Ensure your butter is softened to room temperature for best mixing results.
- You can use a hand mixer or stand mixer to get the cupcakes nice and fluffy.
- For an extra burst of flavor, add a splash of lemon juice to the strawberry filling.
variation
If you want to change things up a bit, try adding lemon zest to the cupcake batter for a zesty twist. You could also mix in other berries like blueberries or raspberries to the frosting for a mixed berry experience.
FAQs
Q: Can I use frozen strawberries instead of fresh?
A: Yes, you can use frozen strawberries, but make sure to thaw and drain them well before using.
Q: Can I make these cupcakes ahead of time?
A: Yes, you can bake the cupcakes in advance and store them without frosting. Add the frosting just before serving for the best results.
Q: How can I make the cupcakes more moist?
A: Ensure not to overmix the batter and check the cupcakes a minute or two before the recommended baking time. Overbaking can make them dry.
Strawberry Cupcakes with Whipped Cream Berry Frosting
Ingredients
Method
- In a large bowl, mash 1/3 cup of strawberries. Slice the remaining strawberries into small chunks. Add 6 tablespoons of sugar and stir well. Let this mixture sit for about 30 minutes to draw out the juices from the strawberries.
- Preheat your oven to 350°F (175°C) and prepare a cupcake pan with liners.
- In another bowl, mix together the flour, 1 cup of sugar, baking powder, and salt. Add the softened butter and mix until the mixture resembles coarse sand.
- Add the eggs one at a time, mixing well after each addition. Next, pour in the milk and 1 1/2 teaspoons of vanilla extract. Beat the mixture until it gets light and fluffy.
- Fill the cupcake liners about 3/4 full with the cupcake batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, let the cupcakes cool. After they are cool, cut out a small cone from the top of each cupcake. Fill the hollow with the strawberry mixture you prepared earlier.
- For the frosting, in a large bowl, whip the cold heavy cream, 2 tablespoons of sugar, and 2 teaspoons of vanilla extract until soft peaks form. Gently fold in the sugared strawberries.
- Frost the filled cupcakes with the whipped cream berry frosting.