Moist vanilla strawberry cupcakes

Last summer my neighbor brought over a basket of strawberries from her garden and these cupcakes just sort of happened. I was planning to make regular shortcake but spotted my muffin tin and thought why not make them portable. The whipped cream started melting faster than I could pipe it, so we all stood around the kitchen island eating them straight from the container with spoons.

My daughter helped me fill the centers and got strawberry juice everywhere which turned into a game of who could lick the most off the counter. Now she asks for these whenever strawberries go on sale at the market.

Ingredients

• All-purpose flour: The foundation for tender cupcakes that can hold up to being filled without falling apart
• Baking powder and salt: These work together to give your cupcakes the perfect rise and structure
• Unsalted butter: Room temperature butter incorporates beautifully into the batter for maximum moisture
• Granulated sugar: Sweetens the cupcakes while helping create that lovely golden crumb
• Large eggs: Room temperature eggs emulsify better and create a more stable batter
• Pure vanilla extract: Dont skimp here because real vanilla makes all the difference in the flavor
• Whole milk: Adds richness and helps create a tender crumb structure
• Fresh strawberries: The star of the show and worth seeking out the ripest ones you can find
• Heavy whipping cream: Cold cream whips up into those gorgeous stiff peaks that make the topping perfect

Instructions

Getting Everything Ready:

Preheat your oven to 350°F and line your muffin tin with paper liners so everything is set to go.

Whisking the Dry Stuff:

In a medium bowl whisk together flour baking powder and salt until well combined.

Creaming Butter and Sugar:

Beat the butter and sugar together until it looks light and fluffy then add eggs one at a time followed by vanilla.

Bringing the Batter Together:

Add half the flour mixture then the milk then the remaining flour mixing just until everything disappears.

Baking to Perfection:

Fill those liners about two thirds full and bake for 18 to 20 minutes until a toothpick comes out clean.

Preparing the Strawberry Filling:

Toss those diced strawberries with sugar and lemon juice then let them hang out until they get all juicy and sweet.

Creating the Filling Cavity:

Carefully cut out the center of each cooled cupcake and spoon that strawberry mixture right inside.

Whipping the Cream:

Beat the cold heavy cream with powdered sugar and vanilla until you get those beautiful stiff peaks.

Final Assembly:

Pile that whipped cream on top of each cupcake and finish with a fresh strawberry half.

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These became my go to birthday treat after my niece declared them better than regular cake. Now nobody in my family wants traditional birthday cake anymore.

Making These in Advance

You can bake the cupcakes a day ahead and store them in an airtight container on the counter. The whipped cream needs to be freshly whipped though so do that right before serving.

Getting the Most Flavor

I sometimes brush a little strawberry syrup on the cupcake tops before filling them. It makes them extra moist and adds another layer of strawberry flavor throughout.

Serving Ideas

These are perfect for summer potlucks or picnics since they are so easy to grab and eat. They disappear faster than any other dessert I make.

• Set up a topping station and let guests add their own whipped cream
• Serve them immediately after assembling for the best texture
• Keep any leftovers in the fridge though the whipped cream might weep a bit

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Hope these bring as much joy to your kitchen as they have to mine. Happy baking.

Recipe FAQs

→ What makes these cupcakes moist?

The combination of butter, milk, and careful mixing ensures the cupcakes stay tender and moist throughout baking.

→ How do I prepare the strawberry filling?

Dice fresh strawberries and let them sit with sugar and lemon juice to release their natural juices and brighten the flavor.

→ What is the best way to add the strawberry filling?

Once cooled, hollow out the cupcake centers using a small knife or apple corer, then spoon in the strawberry mixture gently.

→ How do I achieve stiff peaks with the whipped cream?

Use cold heavy cream and beat it on high speed with powdered sugar and vanilla until stiff peaks form and hold shape well.

→ Can I make gluten-free substitutions?

Yes, substituting all-purpose flour with a suitable gluten-free flour blend works well while maintaining texture.

→ What tools are needed to prepare these cupcakes?

You will need an electric mixer, muffin tin, mixing bowls, measuring cups, a small knife or apple corer, and optionally a piping bag.