As you know, I’m a fan of easy homemade recipes, major emphasis on the easy. I especially like the ones that require ingredients that I usually already have on hand! These strawberry cupcakes I recently made fit both the criteria, and they’re super yummy, so they get my vote! These were inspired by this recipe which I made several times last summer…and this cupcake version is even easier! Plus, these might even pass as muffins and you could eat them for breakfast!
Here’s what you’ll need…
for the cupcakes:
- one stick of butter, softened
- 1 cup of sugar, plus 1/4 cup more for topping
- 2 eggs
- 1 tsp vanilla
- 1 1/3 self-rising flour
- 1/2 cup sour cream
- 8 ounces sliced strawberries
for whipped cream topping:
- 1 cup heavy cream
- 3 Tbsp sugar
- 1 tsp vanilla
Preheat the oven to 350º and line muffin tins with 15-18 liners.
In the bowl of a mixer, beat together butter and sugar until fluffy. Add the eggs, one at a time until mixed, then add vanilla. Next, alternate adding flour and sour cream while continuing to mix until combined.
Lastly, fold in the sliced strawberries…
Then evenly distribute the batter into the liners to about 2/3 full.
Using the remaining sugar from the recipe, sprinkle a little sugar on top of each cupcake before baking.
Bake at 350º for 17-19 minutes or until golden.
These are actually delicious just as they are, straight from the oven, but you can make them even better by topping them with your favorite icing. I decided to go with whipped cream for a light and delicious finish.
For this, I just poured the cream, sugar and vanilla into a bowl and beat until its nice and fluffy!
Keep the whipped cream chilled until ready to serve, then top the cupcakes generously for a fabulous finish!