Go Back

Strawberry Vanilla Cupcakes with Whipped Cream

These cupcakes are light and fluffy with a moist vanilla cake base flavored with vanilla bean seeds. Topped with sweetened whipped cream and fresh strawberry pieces, they showcase vibrant color and a delicate texture that is soft and airy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 3 large eggs
  • 1 cup buttermilk
  • 1 1/2 teaspoons vanilla extract
  • 1 vanilla bean vanilla bean seeds scraped from the pod
  • 1 pint fresh strawberries chopped for topping
  • 1 cup heavy cream for whipped topping
  • 2 tablespoons powdered sugar

Equipment

  • Mixing bowls
  • Whisk
  • Cupcake pan
  • Paper cupcake liners
  • Spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, and the sugar starts to dissolve and the color brightens.
  3. Add eggs, one at a time, beating well after each addition. The mixture should become smooth and slightly thickened.
  4. Stir in the vanilla extract and scraped vanilla bean seeds, letting the aromatic flecks swirl into the batter.
  5. In a separate bowl, sift together the flour. Gradually add the sifted flour to the wet mixture, alternating with buttermilk in two additions, starting and ending with the flour. Mix just until combined; the batter will be smooth and pourable.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes will be golden and spring back lightly when touched.
  7. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This prevents them from becoming soggy.
  8. While the cupcakes cool, whip the heavy cream with powdered sugar until soft peaks form, paying attention to avoid overbeating.
  9. Gently fold the chopped strawberries into the whipped cream, creating a fruity topping with bright color and creamy texture.
  10. Once the cupcakes are cooled, spoon or pipe the whipped cream mixture onto each cupcake, creating a generous layer for topping.
  11. Top each cupcake with additional fresh strawberry pieces, adding vibrant color and fresh aroma to each bite.
  12. Serve the cupcakes immediately for the best flavor and texture, or chill briefly to set the whipped topping if preferred.

Notes

For an extra flavor boost, add a splash of strawberry liqueur to the whipped cream. Use ripe strawberries for the best color and sweetness.