Vanilla Cupcakes with Whipped Cream

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

For the full list of ingredients and measurements, scroll to the recipe card below.

Cupcake ingredients

• 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.

Whipped frosting ingredients

• 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

Make the Vanilla Cupcakes

Preheat the oven

Preheat the oven to 180^oC and line a 12-muffin tin with large cupcake cases or muffin cases.

Cream the butter and sugar

Start by adding the caster sugar and butter to a mixing bowl and cream them together. 

Add in the wet ingredients 

Now add in the vegetable oil and combine then whisk in the eggs, vanilla extract, milk and sour cream. 

Mix in the dry ingredients 

Sift in the salt and self raising flour then mix until fully combined.

Add to the batter to cases and bake

Spoon the batter into the paper cases (⅔ filled). Bake for 23 minutes. Allow to cool for 10 minutes then transfer cakes to a wire rack to completely cool.

Make the Whipped Cream Frosting 

Add the ingredients to a stand mixer bowl

To make the whipped cream frosting, pour the cream into a stand mixer bowl and the add vanilla and icing sugar.

Whisk the cream to stiff peaks

Using a whisk attachment, whisk on a medium speed until the cream forms fluffy stiff peaks. Be careful not to over whisk as the frosting will become grainy. You can also use a hand held mixer.

Add the cream to a piping bag and decorate the cupcakes

Using a spoon, add  the whipped cream to a piping bag with any shaped nozzle inside and pipe the whipped cream frosting onto the cupcakes. 

Top with strawberries

Decorate with halved strawberries. 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.

Storage

These cupcakes should be stored in the refrigerator in an airtight container for up to 2 days.

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.

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