Light fluffy vanilla strawberry (Printable version)

Vanilla cupcakes filled with fresh strawberries and topped with creamy whipped topping, capturing a timeless flavor.

# What you'll need:

→ Cupcakes

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→ Strawberry Filling

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→ Whipped Cream Topping

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→ Garnish

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# Directions:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, cream the softened butter and sugar until light and fluffy, about 2–3 minutes.
04 - Beat in eggs, one at a time, then mix in vanilla.
05 - Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
06 - Divide batter evenly among cupcake liners, filling each about 2/3 full.
07 - Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - While cupcakes cool, toss diced strawberries with sugar and lemon juice. Let sit for 10 minutes to macerate.
09 - Once cupcakes are cool, use a paring knife or cupcake corer to remove a small cone from the center of each cupcake.
10 - Fill each cupcake with about 1 tablespoon of the macerated strawberries.
11 - In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
12 - Pipe or dollop whipped cream onto each cupcake. Garnish with a halved strawberry, if desired.

# Expert Advice:

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  • These cupcakes capture everything wonderful about strawberry shortcake but in adorable handheld portions that disappear faster than you can bake them
  • The surprise strawberry center creates this burst of fresh fruit flavor that makes every bite feel like discovering something special
  • Theyre deceptively simple to make but look impressive enough for birthdays, potlucks, or just because Tuesday deserves something sweet
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  • The cupcakes must be completely cool before coring or the filling will make them soggy and the center might collapse
  • Dont skip the chilling time for your mixing bowl when whipping cream, room temperature equipment makes it impossible to get proper peaks
  • These really are best assembled the same day because the whipped cream will eventually weep into the cupcakes
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  • If your whipped cream is too soft, pop your bowl and beaters in the freezer for 10 minutes before whipping
  • Brush the inside of each cored cupcake with a little of the strawberry juices before filling for an extra flavor boost
  • Gently pat the diced strawberries dry with paper towels if they release too much liquid during macerating

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