Strawberries And Cream Cupcakes

These delightful Strawberries and Cream Cupcakes are a perfect blend of fluffy vanilla cake, sweet strawberries, and a rich, creamy frosting. The cupcakes are light and moist, bursting with fresh strawberry flavor, while the cream cheese frosting adds a smooth and tangy finish that perfectly complements the fruit. Whether for a special occasion or just a sweet treat, these cupcakes bring a touch of summer to your table with every bite.

Ingredients:

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1/2 cup whole milk
• 1 cup diced fresh strawberries

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, room temperature
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1/4 cup finely diced strawberries (optional, for folding into the frosting)

For Garnish:

• Fresh strawberry slices or whole strawberries

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
5. Combine with the dry ingredients and milk: Add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the strawberries: Gently fold the diced strawberries into the batter.
7. Bake the cupcakes: Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
8. Prepare the frosting: In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, one cup at a time, beating until light and fluffy. Mix in the vanilla extract. If desired, fold in the finely diced strawberries for a burst of strawberry flavor in the frosting.
9. Frost the cupcakes: Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
10. Garnish and serve: Top each cupcake with a fresh strawberry slice or a whole strawberry. Serve and enjoy!

These cupcakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to three days.