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–+ servings

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.
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Prep Time 30 minutes
Cook Time 20 minutes
Course Dessert, Snack
Servings 24 cupcakes
Calories 121 kcal

Ingredients
 
 

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!