Who can resist the classic combination of strawberries and cream? Elevate your dessert game with these scrumptious Strawberries & Cream Cupcakes. Bursting with juicy strawberries and topped with a fluffy cream frosting, these cupcakes are sure to impress at any gathering. Plus, with simple ingredients and easy-to-follow steps, you’ll have a batch ready to devour in no time!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter, softened
- 1/2 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup milk
- 1 cup chopped fresh strawberries
- 1/2 cup heavy cream for frosting
- 2 tbsp powdered sugar for frosting
- 1/2 tsp vanilla extract for frosting
- Additional sliced strawberries for garnish
Directions:
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix in the sour cream and milk until well combined. Gradually add the flour mixture, stirring just until incorporated.
- Fold in the chopped strawberries.
- Divide the batter among the prepared cupcake liners and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- For the frosting, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Frost the cooled cupcakes and garnish with sliced strawberries.
Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
- Servings: 12 cupcakes
- Calories: 320 kcal per serving
Serving and Storage Tips:
Serving Tips:
- Serve these delectable cupcakes as a delightful dessert at parties, gatherings, or special occasions.
- Pair them with a cup of hot tea or coffee for a delightful afternoon treat.
- Add a dollop of whipped cream and a fresh strawberry on top for an extra indulgent touch.
- Display them on a decorative cake stand for an elegant presentation that will impress your guests.
Storage Tips:
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate the cupcakes in an airtight container for up to 5 days. Allow them to come to room temperature before serving for the best taste and texture.
- To freeze the cupcakes, place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe bag or container and store for up to 3 months. Thaw in the refrigerator overnight before serving.
By following these serving and storage tips, you can enjoy these Strawberries & Cream Cupcakes at their freshest and most delicious!
Variations:
- Chocolate Covered Strawberries Cupcakes: Add cocoa powder to the cupcake batter for a chocolatey twist. Top each cupcake with chocolate ganache and a fresh strawberry for a decadent treat.
- Lemon Strawberry Cupcakes: Add lemon zest to the cupcake batter and swap the vanilla extract in the frosting with lemon extract for a refreshing citrus flavor. Garnish with lemon slices and strawberries for a vibrant presentation.
- Strawberry Shortcake Cupcakes: Bake vanilla cupcakes as instructed. Slice the cupcakes in half horizontally and fill them with whipped cream and sliced strawberries. Top with more whipped cream and strawberries for a delightful twist on the classic dessert.
- Cream Cheese Frosting: Substitute the heavy cream frosting with a creamy cream cheese frosting. Beat together cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Pipe or spread the frosting onto the cooled cupcakes and garnish with fresh strawberries for a rich and tangy flavor.
- Strawberry Jam Filling: Core the center of each cupcake and fill it with strawberry jam for an extra burst of fruity flavor. Top with whipped cream or cream cheese frosting and a strawberry slice for a delightful surprise in every bite.
- Almond Strawberry Cupcakes: Add almond extract to the cupcake batter and garnish with sliced almonds for a nutty twist. Top with whipped cream or almond-flavored frosting and fresh strawberries for a deliciously fragrant treat.
- Coconut Strawberry Cupcakes: Add shredded coconut to the cupcake batter for a tropical flavor. Frost with coconut whipped cream or coconut-flavored frosting and garnish with toasted coconut flakes and strawberries for a delightful island-inspired dessert.
These variations offer a creative way to customize your Strawberries & Cream Cupcakes and elevate them to new levels of flavor and enjoyment!
FAQs:
1. Can I use frozen strawberries instead of fresh ones for the cupcakes?
- Yes, you can use frozen strawberries, but make sure to thaw and drain them well before chopping and adding to the batter.
2. Can I use a different type of frosting instead of whipped cream for these cupcakes?
- Absolutely! You can use cream cheese frosting, buttercream frosting, or any other frosting of your choice to suit your taste preferences.
3. Can I make these cupcakes ahead of time?
- Yes, you can bake the cupcakes ahead of time and store them in an airtight container. However, it’s best to frost them just before serving for the freshest taste and texture.
4. Can I omit the sour cream from the recipe?
- While sour cream adds moisture and richness to the cupcakes, you can substitute it with an equal amount of Greek yogurt if desired.
5. How can I make these cupcakes egg-free?
- You can replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water) or a commercial egg replacer according to package instructions.
6. Can I use a different type of flour, such as whole wheat flour, for these cupcakes?
- Yes, you can experiment with different types of flour, but keep in mind that it may affect the texture and taste of the cupcakes.
7. How should I store leftover cupcakes?
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. You can also freeze them for longer storage.
8. Can I add nuts or chocolate chips to the batter?
- Absolutely! Feel free to customize the cupcakes by adding chopped nuts, chocolate chips, or any other mix-ins you like.
9. Can I make mini cupcakes instead of regular-sized ones?
- Yes, you can adjust the baking time accordingly and make mini cupcakes using the same batter.
10. Can I double or halve the recipe?
- Yes, you can easily double or halve the ingredients to make more or fewer cupcakes, just be sure to adjust the baking time accordingly.
11. Can I use a different type of fruit instead of strawberries?
- Certainly! You can experiment with other fruits such as blueberries, raspberries, or even diced peaches to create unique flavor combinations.
12. How can I prevent the cupcakes from sinking in the middle?
- To prevent sinking, avoid overmixing the batter and ensure your oven is properly preheated. Additionally, make sure not to open the oven door too frequently while baking.
13. Can I make these cupcakes vegan-friendly?
- Yes, you can make these cupcakes vegan by using plant-based substitutes such as vegan butter, non-dairy milk, and a commercial egg replacer or flax eggs.
14. Can I make these cupcakes gluten-free?
- Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend in a 1:1 ratio for a gluten-free version of these cupcakes.
15. How do I know when the cupcakes are done baking?
- You can test the cupcakes for doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, they’re ready. Avoid overbaking to prevent dryness.
These Strawberries & Cream Cupcakes are the perfect treat for any occasion. Whether you’re hosting a party or simply craving something sweet, these cupcakes will surely satisfy your dessert cravings. With their moist texture, fruity flavor, and creamy frosting, they’re bound to become a new favorite in your recipe collection. So why wait? Whip up a batch today and indulge in pure delight!
