Ingredients
Cupcakes
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter (softened)
¾ cup granulated sugar
2 large eggs (room temperature)
1 tsp vanilla extract
¼ cup whole milk
½ cup finely chopped fresh strawberries
Whipped Cream Topping
1 cup heavy whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract
Garnish
Fresh strawberry slices
Mint leaves (optional)
Instructions
Preheat & Prepare:
Preheat oven to 350°F (175°C). Line a mini muffin tin with cupcake liners.Mix Dry Ingredients:
In a small bowl, whisk together flour, baking powder, and salt.Cream Butter & Sugar:
Beat butter and sugar until fluffy (2–3 minutes). Add eggs one at a time, then vanilla extract.Combine Batter:
Gradually mix in dry ingredients, alternating with milk. Fold in chopped strawberries gently.Bake:
Fill liners two-thirds full and bake 14–16 minutes, until a toothpick comes out clean. Let cool.Whip Cream:
Beat cream, powdered sugar, and vanilla until stiff peaks form.Decorate:
Pipe or spoon whipped cream onto cupcakes. Top with a strawberry slice and mint leaf.
Notes
Use fresh, ripe strawberries for the best flavor and color.
Don’t overmix the batter it keeps cupcakes soft and fluffy.
For a fun twist, add a tiny dollop of strawberry jam inside before baking.
Keep cupcakes refrigerated if not serving immediately (up to 2 days).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Greek-inspired
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 145 kcal
- Sugar: 11 g
- Sodium: 65 mg
- Fat: 8 g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 2g
- Cholesterol: 40mg