Joslyn Blair
Skip the extra sugar and and stuff classic vanilla cupcakes with whole fruit.
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Yields:
6
Prep Time:
0
hours
15
mins
Cook Time:
0
hours
25
mins
Total Time:
0
hours
40
mins
Cupcakes
6
tbsp.
unsalted butter, softened
2
tbsp.
cream cheese, softened
1/2
c.
granulated sugar
1/4
c.
light brown sugar
2
whole eggs
1 1/2
tsp.
vanilla extract
1/2
c.
buttermilk
1/4
tsp.
salt
1
tsp.
baking powder
1/2
tsp.
baking soda
2
c.
all-purpose flour
6
large strawberries, washed and cored (1 for each cupcake)
Whipped Cream Frosting
1 1/2
c.
(12 fluid ounces) heavy cream
1/3
c.
confectioners’ sugar
1
tsp.
vanilla extract
Strawberries, for topping (if desired)
- Put butter, cream cheese, and sugars into the bowl of a stand mixer and beat with paddle attachment until lightened in color and fluffy, about 5 minutes.
- Beat in eggs one at a time; then add vanilla, buttermilk, and salt, and mix until just combined.
- Mix in remaining dry ingredients until just incorporated (there may be a few lumps in the batter, and that’s fine—don’t over-mix!).
- Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners or spray with nonstick cooking spray. Fill each liner halfway with batter, then gently press in a strawberry (largest side down). Cover berries with remaining batter and bake for 20-25 minutes, or until a toothpick inserted into centers comes out clean. Let cool.
- To make the whipped cream: Pour heavy cream into the bowl of a stand mixer and beat with whisk attachment until soft peaks form. Mix in confectioners’ sugar and vanilla and continue whisking until cream makes stiff peaks. Pipe or spread onto cooled cupcakes and top with additional strawberries, if desired.
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