Fresh Strawberries & Cream Cupcakes
Make the most of strawberry season this summer with these uber-fresh strawberry cupcakes.---Super-moist vanilla cake interior, studded with juicy strawberries and topped with a fluffy strawberry whipped cream!
Servings 1 dozen cupcakes
Ingredients
- 2 cups white whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup xylitol or sugar
- 1/2 cup butter melted and slightly cooled
- 1 large egg
- 1 cup milk
- 4-5 fresh large strawberries hulled
- FROSTING:
- 1 cup heavy whipping cream
- 2 tablespoons xylitol or sugar
- 1/2 teaspoon vanilla extract
- 3-4 large strawberries processed into a chunky puree (about 1/2 cup)
- Additional strawberries for garnish optional
Instructions
- Preheat oven to 350F and line a muffin tin with cupcake wrappers. Set aside.
- In a large bowl, whisk flour, baking powder, baking soda, and salt until combined. In a separate large bowl, whisk xylitol (or sugar) melted butter, egg, and milk until smooth. Gently fold flour mixture into liquid until just combined. Set aside for a moment.
- Place strawberries in a food processor and pulse several times until finely chopped into a chunky-puree. (do not over-pulse) You should have about 1/2 cup strawberry puree. Gently fold strawberry puree into batter.
- Fill prepared muffin cups, 3/4 full of batter and gently smooth tops. Bake cupcakes at 350F 22-23 minutes or until a toothpick comes out clean. Cool cupcakes completely on a wire cooling rack.
- In a large bowl with an electric mixer, beat heavy cream to stiff peaks. Fold in xylitol (or sugar) vanilla, and pureed strawberry mixture.
- Slather frosting over tops of cooled cupcakes and garnish with additional strawberries if desired.
Notes
Store cupcakes in refrigerator up to 2 days.