Vanilla Cupcakes with Strawberries and Cream
Classic vanilla cupcakes with tender crumb and subtle vanilla flavor, topped with fresh strawberries and billowing whipped cream. Light, approachable dessert perfect for casual gatherings, picnics, or afternoon tea. This straightforward version relies on proper creaming technique and simple ingredients for homemade quality without fussy decorating.
Ingredients
Instructions
- 1
Preheat oven to 375 degrees.
- 2
Line 6-cup large muffin pan with paper liners.
- 3
Cream butter and sugar until light and fluffy.
- 4
Add vanilla and eggs; mix until well blended.
- 5
Mix in flour, salt, baking powder and milk until combined.
- 6
Divide batter equally among lined cups.
- 7
Sprinkle granulated sugar on top if desired.
- 8
Bake until lightly golden and toothpick inserted in center comes out clean.
- 9
Cool in pan about 5 minutes.
- 10
Transfer to wire rack and cool completely.
- 11
Top each cupcake with whipped cream and sliced strawberries.
- 12
Optional: sprinkle with grated chocolate.
Tips
Cream butter and sugar for 2-3 minutes until pale and fluffy; this incorporates air for tender crumbs.
Add wet and dry ingredients alternately starting with dry; this prevents overmixing and toughness.
Top cupcakes just before serving so whipped cream stays fluffy and strawberries remain fresh.
Good to Know
Store covered cupcakes at room temperature up to 2 days, or refrigerate up to 4 days. Add whipped cream and fruit just before serving.
Bake cupcakes and cool completely up to 1 day ahead. Keep in airtight container. Add toppings within 2 hours of serving.
Serve at room temperature or slightly chilled. Arrange on individual plates or dessert stands for casual presentation.
Common Mistakes
Overmix batter after adding flour to avoid dense, tough cupcakes.
Don't skip the cooling step in the pan to prevent cupcakes from sinking in center.
Remove paper liners while still warm if they stick; let cool slightly to avoid tearing.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
note: may be slightly denser
General Alternatives
FAQ
Can I make these in a standard muffin pan instead of large cups?
Yes. Divide batter among 12 standard cups instead of 6 large ones and reduce bake time to 18-20 minutes. Check with toothpick.
What if I don't have whipped cream?
Use Greek yogurt, cream cheese frosting, mascarpone whipped with sugar, or simply serve with a dollop of sour cream sweetened with honey.
How long can I keep these before they dry out?
Unfrosted cupcakes stay moist 2 days at room temperature or 4 days refrigerated. With toppings, consume within a few hours for best texture.