Light, buttery pound cake topped with the berries of your choice and smothered in a lot more than a dollop of homemade whipped cream. A perfect excuse to eat cupcakes for breakfast.
Fill cupcake cups 2/3 of the way full and tap tray on the counter a couple of times to remove any air bubbles. This should make exactly 12 cupcakes.
Place into a cold oven and set to 350°F. Bake for 20-27 minutes (depending on how fast your oven heats up), until golden and a cake tester inserted into the center comes out mostly clean.
If making by hand, place your (preferably) metal bowl and whisk in the freezer for about 15 minutes until they are very cold. Once chilled, remove bowl and add cream, sugar, and vanilla. Go to town whisking until soft peaks form.
If making in a stand mixer, using the whisk attachment, beat heavy cream, sugar, and vanilla on medium-high speed until cream reaches desired consistency, about 3-5 minutes.
*Superfine sugar, AKA caster sugar is NOT powdered sugar. It is sugar with finer granules than regular granulated sugar and can usually be found in your grocery store's baking aisle in a box or can be ordered from Amazon. If you don't have superfine sugar, you can easily make your own by running regular granulated sugar through your blender or food processor for about 30 seconds.
Assembled cupcakes should keep in an air-tight container in the fridge for up to 24 hours. Plain cupcakes will stay fresh in an air-tight container on the counter for 2-3 days, though the tops become slightly fragile (prone to cracking and crumbling) as the cupcakes dry out.