Whip heavy cream with sugar until the cream is thick and medium-stiff peaks form at the end of the beaters.

Put the whipped cream into a piping bag with a star tip (I use a 2D tip)

Swirl the whipped cream onto the edge of the cupcakes leaving the center plain.

Add a spoonful of fruit into the center of each cupcake.

Serve immediately.

If you plan no serving them later, chill them and remove them from the fridge 30 minutes before serving.