Strawberries Cream Cupcakes
Delicious cupcakes filled with a creamy strawberry mixture. Perfect for a summer treat!
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter softened
- 2 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 2 cups sliced strawberries
- 1 cup heavy cream whipped
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill cupcake liners about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely before frosting. Once cool, fill with whipped cream and strawberries.
Notes
Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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