Spring just got a little sweeter with this delicious Vanilla Cupcake topped with cream, fresh strawberries, and shaved chocolate 😋This delightfully spring recipe is brought to you by Hawaiian Vanilla Co. in collaboration with Angie Dip and features both our classic premium double-strength Hawaiian Vanilla Extract and our show-stopping Vanilla Paste. Quality and legacy in every bite - guaranteed!
For 12 cupcakes:
- 1 1/4 c (150g) all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 c unsalted butter, softened
- 3/4 c sugar
- 2 large eggs, room temperature
- 2 tsp Hawaiian Vanilla Company's Vanilla Extract
- 1/2 c buttermilk, room temperature (can substitute with 1.5 tsp lemon juice and enough whole milk to total 1/2 c)
Whipped Cream with Fresh Strawberries (for filling and topping):
- 2 c heavy cream
- 2 tsp Hawaiian Vanilla Company's Vanilla Paste
- 2 Tbsp confectioners' sugar
- 1 c fresh strawberries (washed and chopped)
- 2 Tbsp granulated sugar
- Shaved chocolate
- 3 fresh strawberries, cut lengthwise into quarters
To Make Cupcakes:
Step 1. Mix 2 Tbsp granulated sugar with the chopped strawberries. Set aside. Preheat the oven to 350°F.
Step 2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
Step 3. In a stand mixer, whisk together butter and sugar at medium-high speed until thick and fluffy (about 5 minutes). Whisk in eggs one at a time. Add vanilla extract and whisk to combine.
Step 4. Reduce the mixer speed to medium and add a third of the flour, followed by a third of the buttermilk (or lemon/milk substitute). Beat to combine. Repeat until you run out of flour and milk.
Step 5. Line a cupcake tin with liners. Fill each one 2/3 of the way full. Bake for about 20-22 minutes. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make the whipped cream:
In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream on medium speed until soft peaks form, about 2 to 4 minutes. Add in the vanilla paste and sugar and continue to whip until peaks form, about 30 seconds to 1 minute more. Scoop about 2/3 of the whipped cream into a prepared pastry bag - set aside. Drain the chopped strawberries, then fold into the remainder of the whipped cream.
Core the cupcake (make a hole in the center, but leave a little cake at the bottom; save the cake centers to place back later).
Spoon the whipped cream with fresh strawberries into the cupcakes. Place the cake centers back in the center of the cupcakes. Frost the cupcake as desired, using the whipped cream (in the pastry bag), strawberry slices, and shaved chocolate.
Recipe created and photographed by Angie Dip.
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