Strawberry Valentine Cupcakes with Whipped Frosting
Whipped frosting keeps these cupcakes light while letting the strawberry flavor shine.
Equipment
- Oven
- Mixing Bowls
- Electric mixer
- Muffin Tin
Ingredients
Strawberry Cupcakes
- 1.5 cups flour
- 1.5 tsp baking powder
- 0.25 tsp salt
- 0.5 cup butter softened
- 0.75 cup sugar
- 2 eggs
- 0.5 cup strawberry purée
- 0.5 tsp vanilla extract
Whipped Frosting
- 1 cup heavy cream cold
- 2 tbsp powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a medium bowl, mix the flour, baking powder, and salt.
- In a separate large bowl, cream the butter and sugar together until light. Add the eggs one at a time, mixing well after each addition. Mix in the strawberry purée and vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Spoon the batter into the prepared muffin cups, filling them about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool completely on a wire rack.
- For the frosting, whip the cold heavy cream and powdered sugar together using an electric mixer until stiff peaks form.
- Pipe or spread the whipped frosting onto the cooled cupcakes before serving.
Notes
This recipe makes about 12 standard-sized cupcakes. Adjust baking time slightly if you use mini or jumbo liners.
By Clara Bennett, Lead Plate Designer at Recipes by Betty.