Description
Heavenly strawberries and cream cupcakes bring classic British dessert charm to your baking repertoire. Delicate sponge layers complement sweet strawberry frosting with elegant simplicity, offering a perfect teatime indulgence for passionate bakers.
Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 large eggs
- ½ cup (115 g) unsalted butter, softened
- ½ cup (75 g) finely chopped fresh strawberries
- ½ cup (120 ml) whole milk or buttermilk
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 ½ cups (360 ml) heavy whipping cream, cold
- ¼ cup (30 g) powdered sugar
- 1 tsp vanilla extract
- Fresh strawberries (sliced or whole)
- Strawberry jam (optional, for drizzling)
Instructions
- Preparation: Position oven rack centrally and warm to 350F (175C). Line muffin tin with protective paper liners.
- Mixing Dry Components: Sift flour, leavening powder, and salt into a medium mixing vessel, setting aside for later incorporation.
- Creaming Base: Utilize electric mixer to whip butter and sugar until light and fluffy, approximately 2-3 minutes. Integrate eggs individually, ensuring thorough blending after each addition. Introduce vanilla extract for harmonious flavor profile.
- Batter Assembly: Gently fold dry ingredients into wet mixture, alternating with milk. Carefully fold chopped strawberries throughout batter, maintaining delicate texture without overmixing.
- Baking Process: Distribute batter evenly across cupcake liners, filling two-thirds full. Bake in preheated oven for 18-20 minutes, confirming doneness with a clean toothpick test.
- Cooling and Finishing: Rest cupcakes in tin for 5 minutes, then transfer to cooling rack. Chill mixing bowl before whipping cream with powdered sugar and vanilla until stiff peaks form.
- Decoration: Adorn cooled cupcakes with whipped cream using piping tool or spatula. Crown each cupcake with a fresh strawberry and optional strawberry jam drizzle. Serve immediately or refrigerate until ready to present.
Notes
- Gentle Strawberry Folding: Carefully incorporate chopped strawberries using light, minimal strokes to prevent batter overmixing and maintain cupcake’s delicate texture.
- Prevent Dry Cupcakes: Fill liners only two-thirds full and avoid overbaking; check doneness with toothpick test to ensure moist, tender crumb.
- Cream Whipping Pro Tip: Chill mixing bowl and beaters beforehand to help heavy cream reach perfect, stable peaks faster and maintain structural integrity.
- Allergy-Friendly Adaptation: Substitute wheat flour with gluten-free blend, replace dairy milk with almond milk, and use plant-based butter for dairy-free version without compromising taste or texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 300
- Sugar: 26 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg