Ingredients
6 tbsp. unsalted butter, softened
2 tbsp. cream cheese, softened
1/2 c. granulated sugar
1/4 c. light brown sugar
2 whole eggs
1 1/2 tsp. vanilla extract
1/2 c. buttermilk
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 c. all-purpose flour
6 large strawberries, washed and cored (1 for each cupcake)
1 1/2 c. (12 fluid ounces) heavy cream
1/3 c. confectioners’ sugar
1 tsp. vanilla extract
Strawberries, for topping (if desired)
Preparation
Step 1Put butter, cream cheese, and sugars into the bowl of a stand mixer and beat with paddle attachment until lightened in color and fluffy, about 5 minutes.Step 2Beat in eggs one at a time; then add vanilla, buttermilk, and salt, and mix until just combined.Step 3Mix in remaining dry ingredients until just incorporated (there may be a few lumps in the batter, and that’s fine—don’t over-mix!).Step 4Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners or spray with nonstick cooking spray. Fill each liner halfway with batter, then gently press in a strawberry (largest side down). Cover berries with remaining batter and bake for 20-25 minutes, or until a toothpick inserted into centers comes out clean. Let cool.Step 5To make the whipped cream: Pour heavy cream into the bowl of a stand mixer and beat with whisk attachment until soft peaks form. Mix in confectioners’ sugar and vanilla and continue whisking until cream makes stiff peaks. Pipe or spread onto cooled cupcakes and top with additional strawberries, if desired.
