Vanilla Cupcakes with Whipped Cream

Strawberries with cream are one of my favourite food combinations. If you also enjoy strawberries with cream them try these vanilla cupcakes with whipped cream for a delicious treat. They are ideal for birthday parties or a teatime treat and also perfect when hosting afternoon tea.

The recipe is simple and easy to follow and will take under an hour to prepare so is perfect if you have limited time.

The whipped cream is what makes these cupcakes special and the combination with the vanilla cake will definitely leave you wanting more. The vanilla cupcakes have a gorgeous texture which makes them moist and soft and the recipe is a good vanilla cupcake recipe base that can be used with many different types of frosting including buttercream, cream cheese and swiss meringue. Though strawberries and whipped cream go perfectly together you can top the cupcakes with any berries of choice including blueberries or raspberries which would be equally delicious.

Ingredients for Vanilla Cupcakes with Whipped Cream

For the cupcakes

• 200g caster sugar
• 85g unsalted butter
• 85ml vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 100ml milk
• 120ml sour cream
• 285g self-raising flour

For the frosting

• 420ml Double cream (heavy cream)
• 40g icing sugar
• 12 halved strawberries for decoration

How to Make Vanilla Cupcakes with Whipped Cream

1. Preheat the oven to gas mark 4/180^oC/350^oF and line a 12-muffin/cupcake tin with paper cases.

2. In a mixing bowl, cream together the caster sugar and butter until smooth then add the vegetable oil and continue to beat.

3. Beat in the eggs, vanilla extract, milk and sour cream then sift in the self raising flour and mix until fully combined.

4. Spoon the batter into the paper cases making sure they are ⅔ filled. Bake for 23 minutes or until a light brown and a cake tester comes out clean. Leave to cool for 10 minutes then transfer cakes to a wire rack to completely cool.

5. For the frosting, pour the cream into a stand mixer bowl or a mixing bowl and add vanilla and icing sugar. Whisk on a medium speed using the stand mixer or a hand held mixer until the cream forms fluffy peaks. If you do not have a stand mixer or a hand held mixer, you can use an 8-wire whisk.

6. Spoon the whipped cream into a piping bag with any shaped nozzle inside and pipe the whipped cream frosting onto the cupcakes. Decorate with strawberries. If not serving straight away then ensure you refrigerate these cupcakes immediately after you frost them.

Recipe Tips

• For these cupcakes I use large cupcake cases or muffin cases that measure approximately 4 cms in height.
• You can prepare the cream beforehand and store in the refrigerator for up to 24 hours.
• When whipping the cream, ensure you don’t over whip as the cream will become too thick.
• You can whip the cream by hand using a wire whisk. This will take around 10 - 15 minutes. Using the whisk on a stand mixer or a handheld mixer will speed up the process.
• Whip the cream in a cold bowl. You can place the bowl in the refrigerator for 10 minutes prior to using.
• Ensure the cream is removed from the fridge and immediately whipped as cold cream whips better.

Nutrition

Calories	Fat	Saturates	Carbs
421kcal	28.0g	13.6g	39.7g
Sugars	Fibre	Protein	Salt
20.9g	1.0g	4.1g	0.41g

Storage

• These cupcakes should be stored in the refrigerator in an airtight container for up to 2 days.
• Ensure you bring the cupcakes to room temperature before serving from the fridge.
• Unfrosted cupcakes can be wrapped and stored in the freezer for up to 2 months.

More strawberry recipes

• Strawberries and cream tartlets
• Strawberry crumble served with whipped cream
• Strawberry Banana Cake with Whipped Cream Frosting
• French Toast with Strawberry and Blueberry Compote