If you also enjoy strawberries and cream them try these vanilla cupcakes with whipped cream for a delicious treat. These cupcakes are ideal for birthday parties or a teatime treat and also perfect when hosting afternoon tea.
Strawberries with cream are one of my favourite food combinations and this recipe is no exception. 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 soft and moist with a tender crumb. The cream is silky and smooth which goes perfectly with the fluffy cupcakes and the strawberries on top gives the cupcakes a special finishing touch.
We know strawberries and whipped cream go perfectly together but you can top the cupcakes with any berries of choice including blueberries or raspberries which would be equally delicious.
The recipe is simple and easy to follow and will take under an hour to prepare so is perfect if you have limited time.
Ingredients for Vanilla Cupcakes with Whipped Cream
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
For the cupcakes
- Sugar - I tend to use caster sugar also known as superfine sugar when I make cakes but you can use granulated sugar.
- Butter - I use unsalted butter. Butter should be soft at room temperature.
- Oil - use any unflavoured oil such as vegetable, canola or rapeseed.
- Eggs - use room temperature eggs. I remove them from the fridge 20 minutes before using.
- Vanilla - use good quality vanilla extract or vanilla bean paste.
- Milk - I use semi skimmed milk though you can use any milk.
- Soured cream - use fresh sour cream.
- Salt - I tend to use sea salt as it has a nice flavour but regular table salt will do.
- Flour - I use self-raising flour which is plain flour with baking powder added.
For the frosting
- Cream - use double cream also know as heavy cream.
- Icing sugar - also known as confectioners sugar or powdered sugar.
- Strawberries - to top the cream
How to Make Vanilla Cupcakes with Whipped Cream
1. Preheat the oven to gas mark 4/180oC/350oF/160oC fan and line a 12-muffin/cupcake tin with paper cases.
2. In a mixing bowl, cream together the caster sugar and butter until smooth. Add the vegetable oil and continue to mix. Whisk in the eggs and vanilla extract then mix in the milk and sour cream. Sift in the salt and self raising flour then mix until fully combined.
3. 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.
4. 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.
5. 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
Nutrition based on 1 cupcake - Calories: 421kcal | Fat: 28.0g | Saturates: 13.6g | Carbs: 39.7g | Sugar: 20.9g | Fibre: 1.0g | Protein: 4.1g | Salt: 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.
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Vanilla Cupcakes with Whipped Cream
Ingredients
For the cupcakes
- 200g caster sugar
- 85g unsalted butter soft at room temperature
- 85ml vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 100ml milk semi skimmed
- 120ml sour cream full fat
- ½ teaspoon salt
- 285g self-raising flour
For the frosting
- 420ml double cream
- 40g icing sugar
- 12 strawberries halved
Instructions
- Preheat the oven to gas mark 4/180oC/350oF/160oC fan and line a 12-muffin/cupcake tin with paper cases.
- In a mixing bowl, cream together the caster sugar and butter until smooth. Add the vegetable oil and continue to mix. Whisk in the eggs and vanilla extract then mix in the milk and sour cream. Sift in the salt and self raising flour then mix until fully combined.
- 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.
- 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.
- 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.
Lucy says
I enjoyed making these cupcakes