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Strawberry-Whipped Cream Cupcakes

This recipe combines a simple cupcake batter with chopped strawberries folded in, then baked until golden. The cupcakes have a moist texture with visible strawberry pieces and are topped with residual whipped cream, creating a light, fruity dessert with a tender crumb and vibrant appearance.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: baking
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted, or soften at room temperature
  • 3 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries hulled and chopped
  • 1/2 cup residual whipped cream for topping and folding into batter

Equipment

  • Mixing Bowls
  • Whisk or electric mixer
  • Cupcake tin
  • Cupcake liners
  • Rubber spatula
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C) and line the cupcake tin with paper liners.
  2. In a large mixing bowl, whisk together the flour and sugar until evenly combined, then add melted butter, eggs, milk, and vanilla extract. Mix until the batter is smooth and slightly thick, about 2-3 minutes with a whisk or electric mixer.
    1 1/2 cups all-purpose flour
  3. Chop the fresh strawberries into small pieces and gently fold them into the batter using a rubber spatula, ensuring an even distribution without deflating the mixture.
    1 1/2 cups all-purpose flour
  4. Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising. Place the tray in the oven and bake for 20 minutes or until a toothpick inserted into the center comes out clean. The cupcakes should be golden brown and spring back when lightly pressed.
    1 1/2 cups all-purpose flour
  5. Remove the cupcakes from the oven and let them cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely, with visible golden crusts and slightly domed tops.
    1 1/2 cups all-purpose flour
  6. Once cooled, top each cupcake with a dollop of residual whipped cream and garnish with additional chopped strawberries if desired. The final cupcakes should have a moist crumb, visible chunks of strawberries, and a fluffy topping with a glossy finish.
    1 1/2 cups all-purpose flour

Notes

For extra flavor, add a teaspoon of lemon zest to the batter. Use fresh strawberries for the best texture and taste.