📖 Instructions

1. First things first, let's get those strawberries ready! Wash about 2 cups of fresh strawberries thoroughly. Gently hull them (that means removing the green tops) and then chop them into small, bite-sized pieces. We want them small enough to fit nicely inside your cupcakes. Place the chopped berries in a small bowl, sprinkle with 2 tablespoons of granulated sugar, and give them a good stir. Let them sit for at least 15-20 minutes. This process, called macerating, draws out their natural juices and makes them wonderfully syrupy and sweet. Stir them occasionally while they hang out.
2. Now for the oven! Preheat your oven to 350°F (175°C). While it's heating up, line a standard 12-cup muffin tin with paper liners. This will ensure your beautiful cupcakes don't stick and make cleanup a breeze.
3. In a medium-sized bowl, whisk together your dry ingredients: 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. Make sure everything is well combined; this helps the baking powder distribute evenly for a nice rise.
4. In a separate large mixing bowl, using an electric mixer (either a stand mixer with the paddle attachment or a hand-held mixer), cream together 1/2 cup (one stick) of unsalted butter, softened to room temperature, with 1 cup of granulated sugar. Beat them together on medium-high speed until the mixture is light, fluffy, and pale yellow. This usually takes about 2-3 minutes. Make sure to scrape down the sides of the bowl a couple of times.
5. Next, add two large eggs to the butter and sugar mixture, one at a time. Beat well after each addition until fully incorporated. Then, stir in 2 teaspoons of pure vanilla extract. Don't rush this part; ensuring the eggs are fully mixed helps with the cupcake's structure.
6. It's time to bring the wet and dry ingredients together! With the mixer on low speed, alternately add the dry ingredients mixture and 1/2 cup of whole milk to the wet ingredients. Start and end with the dry ingredients. So, add about a third of the flour mixture, mix until just combined, then add half the milk, mix, then another third of the flour, mix, the rest of the milk, mix, and finally the last third of the flour. The key here is not to overmix! Mix only until just combined and no streaks of flour remain. Overmixing can lead to tough cupcakes, and we want them tender and fluffy.
7. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. A regular ice cream scoop or a large spoon works great for this. Don't fill them to the very top, or they might overflow.
8. Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. Keep an eye on them towards the end of the baking time, as oven temperatures can vary. The tops should be lightly golden brown.
9. Once baked, remove the muffin tin from the oven and let the cupcakes cool in the tin for about 5 minutes. Then, transfer them to a wire cooling rack to cool completely. This step is super important! If you try to fill or frost warm cupcakes, your whipped cream will melt.
10. While the cupcakes are cooling, let's make that luscious whipped cream. In a chilled large mixing bowl (you can chill the bowl and whisk attachment in the freezer for 10-15 minutes for best results), combine 1 1/2 cups of heavy cream, 1/4 cup of powdered sugar (also known as confectioners' sugar), and 1 teaspoon of pure vanilla extract. Beat with an electric mixer on high speed until stiff peaks form. Be careful not to overbeat, or you'll end up with butter!
11. Time for assembly! Once the cupcakes are completely cool, use a small spoon, a paring knife, or a cupcake corer to carefully scoop out a small hole from the center of each cupcake. Don't go all the way to the bottom. Discard the removed cake or save for a snack!
12. Now, spoon some of those delicious macerated strawberries (and their yummy juices!) into the hollowed-out center of each cupcake. Don't overfill, but get a good amount in there.
13. Finally, pipe or dollop a generous amount of your homemade whipped cream on top of each filled cupcake. Garnish with a fresh whole or sliced strawberry, if you're feeling fancy. Serve immediately and watch those happy faces appear!
14. If you have any leftovers, store these beauties in an airtight container in the refrigerator. They are best enjoyed within 2-3 days.