Ingredients
Scale
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 0.25 tsp salt
- 0.5 cup unsalted butter, softened
- 0.75 cup sugar
- 2 units eggs
- 1 tsp vanilla extract
- 0.5 cup whole milk
- 1.5 cups chopped strawberries
- to taste Whipped cream (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners, ensuring even baking as the warm air circulates.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined; the smooth mixture signals you're ready to proceed.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 2–3 minutes, allowing the mixture to turn a pale yellow hue.
- Add the eggs one at a time, beating well after each addition before mixing in the vanilla extract; this creates a beautifully blended batter.
- Gradually add the dry ingredients in three parts while alternating with the milk; start and finish with flour for optimal texture without overmixing.
- Gently fold in the chopped strawberries using a spatula until evenly distributed throughout the batter, careful not to crush them for intact pieces.
- Fill each cupcake liner two-thirds full with batter to ensure they rise perfectly without overflowing during baking.
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean; enjoy the sweet aroma filling your kitchen.
- Allow cupcakes to cool in the pan for about five minutes before transferring them to wire racks for complete cooling.
- Once cooled, generously top each cupcake with whipped cream and garnish with extra strawberry slices for an appealing finish.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (90g)
- Calories: 300
- Sugar: 22g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg