Strawberry Cream Cupcakes
Strawberries are one of the most popular and beloved fruits, used in countless desserts worldwide. The sweet and juicy strawberries perfectly complement the light cupcake batter, which is made even more delicious with a soft cream. The history of strawberry cream cakes dates back to the 1800s, when people began combining fresh strawberries with various cakes and creams. This cupcake version is a modern, easy-to-make version of this classic flavor combination. To make it even more special, try sprinkling the top with white chocolate shavings or toasted almonds!
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C). Line a muffin tin with paper liners.
2
In a medium bowl, whisk together the flour, baking powder, and salt to ensure even distribution.
3
In a separate bowl, cream together the butter and sugar until light and fluffy.
4
Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.
5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Be careful not to overmix.
6
Dice the fresh strawberries and gently fold them into the batter, being careful not to crush them.
7
Fill the muffin liners about three-quarters full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8
While the cupcakes are baking, prepare the strawberry cream frosting: In a bowl, whip the heavy cream until stiff peaks form. Gently fold in the powdered sugar and cream cheese until smooth and creamy.
9
Let the cupcakes cool completely before frosting. Decorate with the strawberry cream frosting and top with a fresh strawberry.
