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Strawberries and cream cupcakes

Vanilla Cupcakes with Whipped Cream

Soft moist vanilla cupcakes topped with whipped cream frosting and strawberries.
Prep Time30 minutes
Cook Time23 minutes
Total Time53 minutes
Servings: 12 servings
Calories: 421kcal

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.