Ingredients:

  • 1 pound (450 g) Fresh Strawberries, hulled and diced
  • 1/4 cup (50 g) Granulated Sugar (for maceration)
  • 1 teaspoon (5 ml) Lemon Juice, freshly squeezed
  • 1 3/4 cups (210 g) All-Purpose Flour, sifted
  • 3/4 cup (150 g) Granulated Sugar (for cupcakes)
  • 1 tablespoon (15 g) Baking Powder
  • 1/2 teaspoon (3 g) Salt
  • 1/2 cup (115 g) Unsalted Butter, chilled and diced
  • 3/4 cup (180 ml) Buttermilk, room temperature
  • 2 Large Eggs, room temperature
  • 1 teaspoon (5 ml) Vanilla Extract
  • 1 1/2 cups (360 ml) Heavy Whipping Cream, well chilled
  • 1/2 cup (60 g) Powdered Sugar, sifted
  • 1/2 teaspoon (2.5 ml) Vanilla Bean Paste
  • 1/2 teaspoon (2 g) Cream of Tartar
  • Extra sliced strawberries, for garnish

Instructions:

  1. Prepare the Strawberry Filling: In a medium bowl, gently combine the diced strawberries, 1/4 cup granulated sugar, and lemon juice. Let the mixture sit at room temperature for at least 30 minutes to macerate. Strain the strawberries through a sieve set over a bowl, reserving the syrupy juice (the soaking liquid).
  2. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  3. Combine Dry Ingredients: Whisk together the sifted flour, 3/4 cup sugar, baking powder, and salt in a large mixing bowl.
  4. Cut in the Cold Butter: Add the cold, diced butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse, pea-sized crumbs. Work quickly to keep the butter cold.
  5. Mix Wet Ingredients: In a separate jug, whisk together the buttermilk, eggs, and vanilla extract.
  6. Combine Batter: Pour the wet ingredients into the dry ingredients and mix on low speed just until combined and no dry streaks remain. Do not overmix. Scoop the thick batter into the prepared liners, filling them about 3/4 full.
  7. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Transfer immediately to a wire rack and allow them to cool completely (about 45 minutes).
  8. Prepare Stabilized Topping: Ensure the mixing bowl and whisk attachment are thoroughly chilled. Pour the heavy cream into the chilled bowl and start whipping on medium speed.
  9. Once the cream thickens slightly, gradually add the sifted powdered sugar, vanilla paste, and cream of tartar. Continue whipping until stiff peaks form.
  10. Assembly: Using a corer or small knife, carefully cut out the center core from the top of each cooled cupcake. Lightly brush the reserved strawberry syrup onto the exposed cake crumb.
  11. Fill the cavities with a generous amount of the strained macerated strawberries. Transfer the stabilized whipped cream to a piping bag fitted with a star tip (e.g., Wilton 1M). Pipe a lofty swirl of cream onto each filled cupcake.
  12. Garnish with a fresh slice of strawberry. Serve immediately, or keep chilled.