Strawberry Muffin Cupcakes with Cream Frosting
Moist strawberry muffins with a swirl of creamy, stable frosting — a perfect dessert to enchant your day.
Ingredients
Muffins
- 1¾ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup vegetable oil or melted butter
- ½ cup plain yogurt or sour cream
- 2 eggs
- 1 tsp vanilla extract
- 1½ cups chopped fresh strawberries
Stable Cream Frosting
- 1 cup cold heavy cream
- 1 cup strawberries or ½ cup puree
- 3 tbsp powdered sugar
- 1 tsp vanilla extract optional
- 1½ tsp gelatin
- 2 tbsp cold water
Instructions
- Preheat oven to 180°C (350°F). Line muffin tin with cupcake liners.
- In a large bowl, whisk dry ingredients.
- In another bowl, mix wet ingredients. Combine both and fold in strawberries.
- Fill muffin cups ¾ full and bake 20–25 min until golden.
- For frosting: Bloom gelatin in water. Warm strawberry puree, mix in bloomed gelatin, let cool.
- Whip cream + sugar + vanilla. Slowly mix in cooled strawberry gelatin. Pipe onto cooled muffins.