Fruit-topped Cupcake With Whipped Cream Frosting Recipe

Preparing the Cupcake Batter

Start by sifting the all-purpose flour, baking powder, and salt into a large bowl. In a separate bowl, whisk together the sugar, egg, milk, and butter (or oil) until well combined. Gradically mix the dry ingredients into the wet, stirring until smooth. Add vanilla extract for flavor. Fill cupcake liners about two-thirds full with the batter and bake in a preheated oven at 350°F (175°C) for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

Crafting the Whipped Cream Frosting

In a chilled mixing bowl, beat the whipped cream until stiff peaks form. Be mindful not to overbeat, to maintain the frosting's lightness and fluffiness. For sweetness, you can add a hint of sugar or vanilla extract to the cream before beating.

Decorating with Fresh Fruits

Once the cupcakes have cooled, apply a generous amount of whipped cream frosting on top of each. Decorate with freshly washed and sliced strawberries, a few blueberries, and a segment of mandarin orange. Arrange the fruits attractively for a visually appealing and delicious finish.