These Strawberry Cream Cupcakes are the epitome of sweet indulgence, featuring soft, airy bases and a creamy strawberry-infused topping. Crafted with simple, wholesome ingredients, these cupcakes are as delightful to look at as they are to eat. The tender crumb of the cakes combined with the lush, fruity frosting makes these cupcakes a must-try for any dessert enthusiast.
Why You’ll Love This:
- Fresh and Fruity: The strawberry jam in the frosting adds a bright, refreshing flavor that perfectly complements the sweet base.
- Perfectly Moist: The combination of butter, milk, and vanilla extract ensures each cupcake is deliciously moist.
- Easy to Make: With straightforward ingredients and simple steps, these cupcakes are a joy to make, even for beginners.
Perfect Occasion: These cupcakes are a wonderful choice for birthday parties, social gatherings, or as a charming treat to brighten any day. They’re also great for seasonal events, especially in spring and summer when strawberries are at their peak.
Decoration Tips:
- Top each cupcake with a fresh strawberry slice or a whole berry for an extra touch of elegance.
- Sprinkle a little powdered sugar over the frosted cupcakes for a sophisticated finish.
- Consider adding a few edible flowers or mint leaves to the frosting for a dash of color and a festive look.
Ingredients:
- 2 eggs (room temperature)
- 120g (about 1/2 cup + 2 Tbsp) granulated sugar
- 120g (about 1 cup) all-purpose flour
- 4g (1 tsp) baking powder
- 1/4 tsp salt
- 80g (1/3 cup) unsalted butter, melted
- 60ml (1/4 cup) milk
- 2 tsp vanilla extract
Frosting:
- 180g whipping cream
- 20g sugar
- 2 tbsp strawberry jam
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 180°C (356°F). Line a cupcake pan with cupcake liners.
- In a mixing bowl, combine the eggs and granulated sugar, beating until light and fluffy.
- Sift together the flour, baking powder, and salt. Gradually add to the egg mixture, alternating with the melted butter and milk, mixing until just combined. Stir in the vanilla extract.
- Distribute the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- For the frosting, whip the cream and sugar until stiff peaks form. Fold in the strawberry jam and vanilla extract until well combined.
- Once the cupcakes are cooled, generously frost them with the strawberry cream.
Enjoy these beautifully light and flavorful Strawberry Cream Cupcakes, perfect for any occasion!
