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Strawberries and Cream Cupcakes – A Dreamy, Sweet Treat for Any Occasion

Strawberries and Cream Cupcakes
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Strawberries and Cream Cupcakes are a delightful dessert that combines the sweetness of strawberries with the richness of cream, all encased in a soft, moist cupcake. These cupcakes are perfect for spring and summer gatherings, offering a refreshing and indulgent treat.

Ingredients

Units Scale

For the Cupcakes:

  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) whole milk, at room temperature
  • 1/2 cup (120ml) heavy cream, at room temperature

For the Strawberry Filling:

  • 1 cup (150g) fresh strawberries, chopped
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon freshly squeezed lemon juice

For the Whipped Cream Frosting:

  • 1 cup (240ml) heavy cream, chilled
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Strawberry Filling:

    • In a small saucepan, combine the chopped strawberries, granulated sugar, cornstarch, water, and lemon juice.
    • Cook over medium heat, stirring constantly, until the mixture thickens and becomes a jam-like consistency, about 5–7 minutes.
    • Remove from heat and let it cool completely.

  2. Prepare the Cupcakes:

    • Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
    • In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
    • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
    • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
    • Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk and heavy cream, beginning and ending with the dry ingredients. Mix until just combined.
    • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
    • Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
    • Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

  3. Prepare the Whipped Cream Frosting:

    • In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

  4. Assemble the Cupcakes:

    • Once the cupcakes have cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake, creating a well.
    • Fill each well with the cooled strawberry filling.
    • Top each cupcake with a generous swirl of whipped cream frosting.
    • Garnish with fresh strawberry slices, if desired.

Notes

  • Storage: Store the assembled cupcakes in the refrigerator due to the perishable nature of the whipped cream frosting.
  • Make-Ahead: The strawberry filling can be prepared a day in advance and stored in the refrigerator. Allow it to come to room temperature before filling the cupcakes.
  • Variations: For a lighter frosting, you can use stabilized whipped cream or a cream cheese frosting.

Nutrition

Find it online: https://cookedbyandy.com/strawberries-and-cream-cupcakes-a-dreamy-sweet-treat-for-any-occasion/