Honey Cupcakes with Strawberries

Recipe View Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by greasing it generously or lining it with paper baking cups. (5 minutes)

Recipe View In a medium mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy. (3 minutes)

Recipe View Beat in the honey, eggs, buttermilk, and vanilla extract until well combined, ensuring a smooth batter. (2 minutes)

Recipe View In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (3 minutes)

Recipe View Spoon the batter into the prepared muffin cups, filling each about 2/3 full. (2 minutes)

Recipe View Bake in the preheated oven for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the tops spring back lightly when touched. (20-25 minutes)

Recipe View Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes cooling)

Recipe View While the cupcakes are cooling, prepare the whipped cream. In a chilled bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add the confectioners' sugar, beating until stiff peaks form. Be careful not to overwhip. (5 minutes)

Recipe View Once the cupcakes are completely cool, frost each with a generous dollop of whipped cream and arrange the sliced strawberries artfully on top. Serve immediately and enjoy! (5 minutes)