Description
Strawberry lovers will adore these delightful cupcakes that blend sweet strawberry essence with creamy frosting. Delicate cake layers paired with fresh strawberry garnish create a perfect summer dessert that melts in your palate with pure indulgence.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups heavy cream or whipping cream (360 ml), cold
- ½ cup chopped strawberries, finely chopped
- 14–16 strawberries, optional
Sweeteners:
- 3 tablespoons powdered sugar
Flavoring:
- ½ teaspoon vanilla extract
Instructions
- Prepare a chilled mixing bowl and whisk attachment from an electric mixer to ensure optimal cream whipping performance.
- Pour cold heavy cream (236 milliliters or ) and powdered sugar (60 grams or ) into the cold bowl.
- Activate the electric mixer with the chilled whisk attachment, beating the cream mixture at medium-high speed until soft peaks form and the texture becomes light and airy.
- Gently incorporate vanilla extract (5 milliliters or ) into the whipped cream, stirring carefully to maintain the fluffy consistency.
- Fold in freshly chopped strawberries (approximately 60 grams or ) with delicate, minimal stirring to preserve the cream’s volume.
- Verify that the cupcake bases have completely cooled to room temperature, ensuring no residual warmth that could compromise the whipped cream’s structure.
- Artfully place a generous dollop of the strawberry-infused whipped cream atop each cupcake, creating an elegant peak.
- Garnish each cupcake with a whole or half strawberry for visual appeal and added flavor.
- Carefully transfer the decorated cupcakes to a refrigerated environment, maintaining their presentation and cream stability.
- Serve the cupcakes within 2-3 hours of decoration for optimal taste and texture.
Notes
- Chill your mixing bowl and whisk attachment before whipping cream for the best, most stable texture.
- Fresh strawberries work best when they’re ripe, sweet, and finely chopped to distribute evenly across the cream topping.
- Whip cream just until soft peaks form to prevent over-beating, which can make the topping grainy or butter-like.
- Assemble cupcakes close to serving time to keep the whipped cream looking pristine and prevent soggy cake.
- Store decorated cupcakes in the refrigerator for up to 2 hours before serving to maintain cream’s freshness and structure.
- Use powdered sugar instead of granulated for a smoother, more seamless whipped cream consistency.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 20 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 40 mg