Ingredients
Method
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly into the cupcake liners, filling about 2/3 full. Bake for 16–18 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool completely.
- In a small bowl, mix diced strawberries with sugar. Let sit for 10 minutes to release juices.
- Once cupcakes are cool, cut a small hole in the center of each and fill with the strawberry mixture.
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe or spread onto cupcakes.
- Garnish with halved strawberries before serving.
Notes
For an extra touch, drizzle the cupcakes with a little strawberry syrup before topping with whipped cream. Store in the refrigerator if not serving immediately.
Nutrition Information
- Calories: 285
- Total Fat: 14g
- Saturated Fat: 9g
- Cholesterol: 65mg
- Sodium: 315mg
- Total Carbohydrates: 37g
- Dietary Fiber: 2g
- Sugars: 18g
- Protein: 5g
- Vitamin C: 45% DV