Description
These delightful strawberry curd cupcakes are layered with creamy whipped cream and bursting with flavor.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon table salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted and cooled for 10 minutes
- 1 large egg, room temperature
- 1/2 teaspoon vanilla
- 1/4 cup milk, room temperature
- 1/2 cup strawberry curd (homemade or store bought) or strawberry jam (homemade or store bought)
- to taste Homemade Whipped Cream
Instructions
- Preheat oven to 350F. Line a cupcake pan with 6 paper liners.
- In a medium bowl, sift the flour then stir in baking powder and salt.
- In a large mixing bowl on medium-high speed, beat together the sugar and butter until smooth, about 1 minute.
- Scrape down the bowl then beat in the egg and vanilla.
- Turn the speed down to low then add the flour mixture alternating with the milk, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients).
- Evenly transfer the batter to the cupcake liners. Bake 20-22 minutes or until a toothpick inserted in the middle is clean.
- Cool for about 15 minutes then transfer cupcakes to a wire rack to finish cooling.
- Right before serving: Peel each cupcake then cut in half horizontally. Add some curd/jam onto each bottom half then add some whipped cream. Top with cupcake tops. Add remaining curd/jam and whipped cream on top assembled cupcakes for up to 2 days as the whipped cream will start to deflate.
Notes
- Ensure the egg and milk are at room temperature for best results.
- Store cupcakes in a cool place but consume within 2 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg