Fun and festive, we serve these delicious and easy to make strawberry cupcakes every year at our July 4th party - and you should too! The strawberries give them such a bright and luscious flavor and pair perfectly with the whipped cream frosting. As a bonus, you can make these cupcakes with frozen strawberries which means you can make them anytime the craving hits.
What you’ll need for the cupcakes
- 10 oz frozen sliced strawberries, thawed
- 2 cups flour
- 1 cup sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup milk
- 1 egg
- 2 tbsp butter, melted
What you’ll need for the whipped cream frosting
- 2 cups heavy whipping cream, cold
- 1 cup powdered sugar
- ½ tsp vanilla extract
- Fresh strawberries for garnish, sliced (optional)
What to do
Preheat your oven to 400 degrees. Line or spray a muffin tin.
Sift flour, sugar, baking powder and salt together into a large bowl. In a separate bowl, combine egg, melted butter and milk and mix. Add wet ingredients into dry ingredients and lightly stir to combine. The batter should be lumpy - do not overmix!
Gently add in the strawberries and stir to combine. Pour into the prepared muffin tin and bake for 20 minutes. Remove from the oven and cool completely on a wire rack.
To make the frosting: beat the heavy cream in a stand mixer or with a hand mixer until soft peaks form. Then add in the powdered sugar and vanilla and continue to beat until stiff peaks form.
Pipe the frosting onto the cooled cupcakes. Top with sliced strawberries if using and serve.
