Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Fold in the diced strawberries.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- While the cupcakes cool, whip the heavy cream and powdered sugar until stiff peaks form. Once the cupcakes are cool, top each with a generous dollop of whipped cream and a few slices of fresh strawberries. Serve and enjoy!
Notes
Chef's Tips:
• For a lighter texture, use cake flour instead of all-purpose flour.
• Avoid overmixing the batter to prevent tough cupcakes.
• Serve with a sprig of mint for an extra touch of freshness.
Food Safety:
• Ensure all ingredients are fresh, especially the strawberries, to avoid spoilage.
• Store cupcakes in the refrigerator if not consumed within a few hours to maintain freshness.