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cropped image of a woman holding a single cupcake with fresh cream, strawberries, and balsamic vinegar glaze in both hands
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5 from 1 vote

Cupcakes with Fresh Cream, Strawberries and Balsamic Vinegar Glaze

Experience the perfect fusion of sweet and tangy with these creamy cupcakes topped with fresh strawberries and a balsamic vinegar glaze. These delights are sure to leave you craving for more.
Prep Time1 hour 20 minutes
Cook Time18 minutes
Total Time1 hour 38 minutes
Course: Baking, Dessert
Cuisine: American
Diet: Vegetarian
Servings: 12 cupcakes
Calories: 304kcal

Equipment

  • 1 muffin pan  12-cup
  • 1 stand mixer
  • 1 squeeze bottle

Ingredients

Cupcake batter

  • 1/3 cup butter unsalted
  • 1 1/3 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 1 tbsp. baking powder
  • 2 eggs large
  • 1 tsp. salt
  • 2 tsp. vanilla extract
  • 240 ml whole milk

Balsamic Glaze

Fresh Cream Topping

  • 4 strawberries fresh
  • 200 ml double cream
  • 2 tbsp. powdered sugar
  • ½ tsp. vanilla extract
US Customary - Metric

Instructions

  • Preheat the oven to 338⁰F (170⁰C) and line a 12-cup muffin pan with large cupcake liners or muffin liners.
  • Using a stand mixer, add the butter and sugar to the mixing bowl and cream them together until pale and fluffy. This should take around 2 minutes in a stand mixer or with an electric handheld mixer.
  • Add the eggs 1 at a time and mix thoroughly until fully combined. Scrape down the side of the bowl after each addition to ensure the eggs are fully incorporated.
  • In another bowl, combine the flour, salt, and baking powder and mix thoroughly to ensure there is an even distribution of ingredients. Gradually add the dry ingredients to the egg and butter mixture, alternating with milk until all the ingredients are combined. Scrape down the side of the bowl after each addition. Do not over-mix at this stage, and if you are using a stand mixer, keep it on a low speed. Stir in the vanilla extract at the end.
  • Fill the cupcake or muffin liners between 1/2 – 2/3 full. Any more and the cakes will overflow.
  • Bake for 15 – 18 minutes until a skewer inserted comes out clean, and the tops of the cupcakes are golden brown and spring back when gently pressed. Place on a cooling rack to cool fully.
  • Chop the strawberries into small cubes and set aside for later. Put the balsamic vinegar and granulated sugar in a saucepan and place on the stove on low/medium heat. Simmer for about 5 minutes until the mixture begins to thicken. Take off the heat, pour into a small squeeze bottle and allow to cool fully.
  • In another bowl, whisk the cream, powdered sugar, and vanilla extract until the cream is thick and is the right consistency to spoon onto the cupcake. Add a dollop to the top of each cake then use a teaspoon to create a well in the center.
  • Add some strawberries into the well you just made, and then drizzle some balsamic glaze on top of the strawberries. Serve immediately.

Notes

As the topping on these cupcakes is fresh cream, you should immediately serve the decorated cupcakes.
If you want to save some, keep the unfrosted cupcakes in an airtight container and keep the cream in the fridge. Assemble them right when you need them.
Whipping cream can be substituted for double cream in the same quantity.

Nutrition

Calories: 304kcal | Carbohydrates: 44g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 355mg | Potassium: 91mg | Fiber: 1g | Sugar: 29g | Vitamin A: 478IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 1mg