Strawberries and cream cupcakes are a delightful treat that combines the sweetness of fresh strawberries with the lightness of whipped cream, all wrapped in a moist and fluffy cupcake. Perfect for summer gatherings, birthday parties, or as a special dessert, these cupcakes are both elegant and easy to make.
Why You’ll Love This Recipe
- Bursting with flavor: Fresh strawberries bring a natural sweetness and tang that perfectly complements the creamy frosting.
- Easy to make: Simple steps and common ingredients make this recipe approachable for bakers of all levels.
- Customizable: Swap out the strawberries for your favorite fruit or add a twist with flavored cream cheese frosting.
- Perfect for any occasion: Whether it’s a casual picnic or a fancy celebration, these cupcakes are sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Milk
- Fresh strawberries (chopped for the batter and sliced for garnish)
- Heavy cream
- Powdered sugar
Directions
- Preheat your oven: Set it to 350°F (175°C) and line a cupcake tray with paper liners.
- Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar: In a separate bowl, beat the butter and sugar until light and fluffy.
- Add eggs and vanilla: Mix in the eggs one at a time, followed by the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, alternating with milk, starting and ending with the dry mixture.
- Fold in strawberries: Gently fold in the chopped strawberries to distribute them evenly.
- Bake: Fill the cupcake liners 2/3 full and bake for 18-22 minutes, or until a toothpick comes out clean. Allow to cool completely.
- Make the frosting: Whip heavy cream with powdered sugar until stiff peaks form.
- Assemble the cupcakes: Pipe or spread the whipped cream on top of each cooled cupcake. Garnish with a fresh strawberry slice.
Servings and Timing
- Servings: Makes 12 cupcakes
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
Variations
- Add a jam center: Fill the cupcakes with a dollop of strawberry jam for a surprise center.
- Flavored frosting: Mix in a teaspoon of strawberry puree or a few drops of strawberry extract into the whipped cream for an extra punch of flavor.
- Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Mini cupcakes: Use a mini muffin tin for bite-sized treats, adjusting the baking time to 10-12 minutes.
Storage/Reheating
- Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
- Reheating: These cupcakes are best enjoyed cold or at room temperature. Avoid reheating as the whipped cream frosting may melt.
FAQs
1. Can I use frozen strawberries?
Yes, but thaw and drain them well before adding to the batter to prevent excess moisture.
2. Can I make the cupcakes ahead of time?
You can bake the cupcakes a day in advance. Store them without frosting and add the whipped cream just before serving.
3. How do I keep the whipped cream stable?
Adding a stabilizer like gelatin or cream cheese can help keep the whipped cream firm for longer.
4. Can I use a different frosting?
Absolutely! Cream cheese frosting or buttercream both pair wonderfully with these cupcakes.
5. What if I don’t have a piping bag?
You can use a zip-top bag with the corner snipped off or simply spread the frosting with a knife.
6. Can I substitute the heavy cream?
Yes, you can use a non-dairy whipped topping or coconut cream as a substitute.
7. How do I know when the cupcakes are done?
Insert a toothpick into the center; if it comes out clean, they are ready.
8. Can I freeze the cupcakes?
The cupcakes (without frosting) can be frozen for up to 3 months. Thaw and frost before serving.
9. What’s the best way to chop strawberries for the batter?
Dice them finely so they distribute evenly without sinking to the bottom.
10. How can I make these dairy-free?
Use plant-based milk, dairy-free butter, and a non-dairy whipped topping.
Conclusion
Strawberries and cream cupcakes are a delightful way to showcase the fresh, juicy flavors of strawberries in a simple yet elegant dessert. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a favorite. Customize it to suit your taste, and enjoy a batch of these delightful cupcakes with family and friends!
PrintStrawberries and Cream Cupcakes
Delightfully moist vanilla cupcakes filled with fresh strawberry compote and topped with a luscious whipped cream frosting. Perfect for spring gatherings or anytime you want a sweet, fruity treat!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cupcakes:
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup (120ml) whole milk
For the Strawberry Filling:
- 1 cup (150g) fresh strawberries, diced
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
For the Whipped Cream Frosting:
- 1 1/2 cups (360ml) heavy whipping cream, chilled
- 1/3 cup (40g) powdered sugar
- 1 tsp vanilla extract
Instructions
Make the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
Prepare the Strawberry Filling:
- Combine strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries break down and the mixture thickens slightly. Let cool.
Make the Whipped Cream Frosting:
- In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Assemble the Cupcakes:
- Using a small knife or cupcake corer, remove the center of each cupcake and fill with the strawberry filling.
- Pipe or spread the whipped cream frosting on top. Decorate with a fresh strawberry or strawberry slice if desired.
Notes
- Store cupcakes in the refrigerator for up to 3 days.
- You can use frozen strawberries for the filling if fresh ones aren’t available.