Strawberry and Cream Cupcakes
Experience the perfect blend of fruity sweetness and creamy indulgence with these irresistible Strawberry and Cream Cupcakes. Featuring a soft and fluffy vanilla cupcake base, each treat is filled with a luscious homemade strawberry compote for a burst of fresh berry flavor in every bite. Topped with a cloud-like layer of freshly whipped cream, these cupcakes strike the ideal balance between lightness and decadence. Perfect for summer gatherings, birthday parties, or simply to treat yourself, this recipe is a showstopper that’s surprisingly easy to make. With a prep time of just 30 minutes and a yield of 12, these cupcakes are an elegant yet approachable dessert. Don’t forget the optional garnish of strawberry slices for a stunning finishing touch!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 0.5 cups Whole milk
- 1 teaspoon Vanilla extract
- 2 whole Large eggs
- 1 cup Fresh strawberries (hulled and chopped)
- 2 tablespoons Granulated sugar (for compote)
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoons Vanilla extract (for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the softened butter, milk, and vanilla extract to the flour mixture. Beat with a hand mixer or a stand mixer on medium speed until well combined.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Evenly divide the batter into the prepared cupcake liners, filling each liner about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack.
While the cupcakes are baking, prepare the strawberry compote. Place the chopped strawberries and 2 tablespoons of granulated sugar in a small saucepan over medium heat. Cook, stirring occasionally, until the strawberries break down and the mixture thickens, about 10 minutes. Remove from heat and let cool completely.
To make the whipped cream topping, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form. Be careful not to overbeat.
Once the cupcakes are cool, use a small knife or a cupcake corer to remove the center of each cupcake, creating a small hole. Fill each hole with a spoonful of strawberry compote.
Pipe or spread the whipped cream topping onto each cupcake, covering the filling. Optionally, garnish each cupcake with a small strawberry slice or sprinkle of powdered sugar.
Serve immediately or store in the refrigerator for up to 2 days. Enjoy your Strawberry and Cream Cupcakes!
Nutrition Facts
Calories |
298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 132 mg | 6% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 21.4 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 60 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
