Use this strawberry and cream cupcake recipe to make a simple white cupcake with a creamy cream cheese frosting loaded with bites of fresh strawberries.
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Preheat oven to 350 degrees F.
Line a cupcake tin with paper liners.
In a mixing bowl, using an electric mixer beat together the butter and sugar on medium to high speed.
Add in the eggs, one a time, beating in each one as you add it. Mix in the vanilla.
Mix together the flour with the baking powder.
Beat the flour mixture to the wet mixture on medium speed until smooth.
Fill the cupcake liners to 2/3 full.
Place into the heated oven and bake for 15 minutes or until done.
Insert a toothpick into the center of a cupcake and if it comes out clean they are baked.
Remove from the oven to a cooling rack. Let the cupcakes sit in the tin for 5 minutes, then remove them and place each cupcake onto the cooling rack.
Let cool completely before decorating.
Fresh Strawberries and Cream
In a large bowl, whip the cream with an electric mixer.
When it is starting to mount, add a tablespoon or 2 of sugar and the optional vanilla extract. Whip just until the cream is thick but still loose enough to roll off a spoon.
Gently fold in the prepared fresh strawberries.
Spread a spoonful onto each cupcake before serving.
These cupcakes should be kept refrigerated in a container with a lid.