Description
These strawberries and cream cupcakes are soft, fluffy, and filled with real strawberry flavor. Finished with a smooth cream topping, they’re perfect for parties, holidays, or simple family desserts.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup milk
- ½ cup strawberry puree (fresh or thawed frozen)
- 1 teaspoon vanilla extract
For the Cream Frosting
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line a muffin pan.
- Cream butter and sugar, then add eggs and vanilla.
- Mix dry ingredients separately, then combine with milk and strawberry puree.
- Fill liners and bake until lightly golden.
- Whip cream with powdered sugar and vanilla, then frost cooled cupcakes.
Notes
- Refrigerate cupcakes after frosting and serve chilled for best flavor.