First Birthday Cupcakes {naturally sweetened!}

Light. Fresh. Family-friendly! These First Birthday Cupcakes are an adaptation of my Strawberry Shortcake Layer Cake recipe and are a delightful treat for a baby’s first birthday party or light summer picnic with kids. Top these fluffy cupcakes with a maple sweetened whipped cream and your favourite fresh berries. This recipe uses coconut sugar instead of granulated sugar and slices of fresh strawberries.

Assembly

First Birthday Cupcakes {naturally sweetened!}

themindfulmeringue

Light. Fresh. Family-friendly! These First Birthday Cupcakes are an adaptation of my Strawberry Shortcake Layer Cake recipe and are a delightful treat for a baby's first birthday party or light summer picnic with kids. Top these fluffy cupcakes with a maple sweetened whipped cream and your favourite fresh berries. This recipe uses coconut sugar instead of granulated sugar and slices of fresh strawberries.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Course Dessert, Snack

Servings 24 cupcakes

Calories 121 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Easy Sponge Cake

• 4 Eggs Room temperature
• 4 tbsp Water Room temperature
• 3/4 cup Coconut Sugar
• 2/3 cup All-purpose Flour
• 1/3 cup Cornstarch
• pinch of salt

Whipped Cream and Berries

• 2 cup Heavy Cream (m.f. 35%)
• 2 tbsp Maple Syrup
• 1 tsp Vanilla Extract or Vanilla bean paste
• 1 cup Fresh Berries (Strawberries, raspberries, or blueberries) sliced/chopped

Instructions

 

Easy Cupcakes

• Preheat oven to 350F (Convection 325F). Line 2x cupcake trays with paper liners.
• In the bowl of an electric mixer, whisk together eggs, water, and sugar. Whisk on high-speed for ~10 minutes, until mixture has tripled in volume.
• In a medium bowl, whisk together flour, cornstarch, and salt to combine and aerate. This is your flour mixture.
• Reduce mixer speed to low and gently add flour mixture to your egg/sugar mixture.
• Scoop 1/4 cup of cupcake batter into each cupcake liner and bake for ~20 minutes at 350F (note: a toothpick inserted into the centre will come out clean and the top will be golden).
• Once baked, remove cupcakes from the oven and allow to cool for ~5 min before transferring to a wire rack to cool completely.

Maple Sweetened Whipped Cream

• In a large mixing bowl, whip heavy cream with maple syrup and vanilla. When ready, whipped cream will have formed stiff peaks that leave a trail when electric mixer is removed (note: This step can happen very quickly so be sure to keep a close eye on the cream!).
• Remove the whipped cream from the bowl and set aside.

Assembly

• Place whipped cream in a piping bag with a star piping tip. Decorate the top of each cupcake with whipped cream.
• Finally, place fresh berries on top of each cupcake.
•  Enjoy!

Notes

Sofia’s Tips:

• Cupcakes can be made up to 3 days ahead of time!
• To measure flour correctly: Use a spoon to scoop flour into your measuring cup and level off excess flour with a knife/flat surface! This ensures you don’t add too much flour and end up with dry cookies

 

Have you tried this recipe!? I would love to know what you think! Leave a comment below! 

Nutrition

Calories: 121kcalCarbohydrates: 11gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 50mgSodium: 26mgPotassium: 46mgFiber: 0.2gSugar: 5gVitamin A: 332IUVitamin C: 4mgCalcium: 21mgIron: 0.3mg

Keyword airy, european sponge cake, homemade, light, simple, sweet

Tried this recipe?Let us know how it was!