If you’re looking to brighten up any gathering or just spoil yourself with a truly delightful treat, look no further than this Strawberries & Cream Cupcakes Recipe. These irresistible cupcakes capture the joy of juicy strawberries and fresh whipped cream in every bite, balancing light, fluffy cake with pockets of fruit and airy swirls of frosting. Whether it’s strawberry season or you simply want something cheerful and delicious, this recipe promises to become one you’ll return to again and again.
Ingredients You’ll Need
Great cupcakes start with great ingredients! Every element in this Strawberries & Cream Cupcakes Recipe plays a part—whether for flavor, tenderness, or that gorgeous fresh finish. Here’s what you’ll need and why it matters:
- All-purpose flour: Forms the sturdy, yet soft, base for the cupcakes and keeps them tender.
- Baking powder: Helps the cupcakes rise into perfect, fluffy domes.
- Salt: Just a pinch sharpens flavors and highlights the sweetness.
- Unsalted butter, softened: Adds richness and flavor; make sure it’s nice and soft for perfect creaming.
- Granulated sugar: Sweetens each cupcake and also helps them puff up as they bake.
- Large eggs: Bind everything together and contribute to that velvety crumb.
- Vanilla extract: Provides that classic, irresistible aroma and ties all the flavors together.
- Whole milk: Makes for moist, plush cake; don’t skimp, it really adds to the texture!
- Finely chopped fresh strawberries: The stars of the show—poke fruity burst of flavor into every bite.
- Heavy whipping cream, chilled: For that dreamy, cloud-like whipped cream frosting.
- Powdered sugar: Sweetens and helps stabilize the topping, making it extra fluffy.
- Strawberry jam or finely mashed fresh strawberries (optional): Adds an extra layer of juicy, concentrated berry flavor at the very center.
- Fresh strawberries, halved or sliced, for garnish: The finishing touch for irresistible curb appeal.
How to Make Strawberries & Cream Cupcakes Recipe
Step 1: Prep Your Cupcake Pan and Oven
Begin your baking adventure by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. This not only keeps your treats from sticking, but the paper cups make the cupcakes easy to serve and extra adorable.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking helps distribute the leaveners evenly, which means your Strawberries & Cream Cupcakes Recipe will rise tall and even with a delicate crumb.
Step 3: Cream the Butter and Sugar
In a large bowl, use a hand or stand mixer to cream the softened butter and sugar together until the mixture is light, fluffy, and pale. This step is critical—it incorporates air, which puffs the cupcakes beautifully and gives them a fine texture.
Step 4: Add Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition, then stir in the vanilla extract. Each egg emulsifies the batter, making sure you end up with super tender cupcakes instead of heavy or dense ones.
Step 5: Combine Wet and Dry, Then Fold In Strawberries
Alternate adding the flour mixture and milk to your butter mixture, starting and ending with flour. Mix gently, just until combined—overmixing can mean tough cupcakes! Last, gently fold in the finely chopped fresh strawberries so they’re evenly distributed without breaking down too much.
Step 6: Fill and Bake the Cupcakes
Scoop or spoon the batter into your lined cupcake tin, filling each about three-quarters full. This helps prevent overflow but ensures nice, tall cupcakes. Bake for 18 to 20 minutes, or until a toothpick poked in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely—patience pays off here!
Step 7: Prepare the Whipped Cream Frosting
While your cupcakes cool, beat the chilled heavy whipping cream, powdered sugar, and vanilla until you’ve got stiff peaks. Cold cream and a chilled bowl make the fluffiest, most stable topping, perfect for piping or spreading on your Strawberries & Cream Cupcakes Recipe.
Step 8: Optional Strawberry Filling
If you’re feeling extra fancy, carefully remove the center from each cooled cupcake using a small knife or cupcake corer. Fill that sweet little pocket with a spoonful of strawberry jam or mashed berries for a juicy surprise at the center.
Step 9: Frost and Garnish
Pipe or spoon the whipped cream frosting onto your cooled cupcakes, swirling as high as you like. Top with halved or sliced fresh strawberries for a picture-worthy finish—each cupcake truly looks like a celebration!
How to Serve Strawberries & Cream Cupcakes Recipe
Garnishes
Nothing completes these cupcakes like a halo of freshly sliced strawberries or a single stunning strawberry half perched on top. For an extra flourish, add a tiny mint leaf or a dusting of powdered sugar—vivid, fresh, and oh-so-pretty!
Side Dishes
Your Strawberries & Cream Cupcakes Recipe pairs beautifully with a summery fruit salad, a platter of chocolate-dipped berries, or a big refreshing pitcher of homemade lemonade or iced tea. These accents stay light and let your cupcakes shine.
Creative Ways to Present
For a showstopper, arrange your cupcakes on a tiered cake stand, swirling frosting high and using vibrant strawberries in different shapes. Mini versions are great for dessert buffets, or serve with pipettes of strawberry sauce for an interactive treat. Personal touches make every bite feel extra special!
Make Ahead and Storage
Storing Leftovers
To keep your Strawberries & Cream Cupcakes Recipe at its very best, store leftovers in an airtight container in the fridge due to the whipped cream frosting. They’ll stay fresh and delicious for 2 to 3 days (though I bet they won’t last that long!).
Freezing
The unfrosted cupcakes themselves freeze beautifully. Place cooled cupcakes in a freezer-safe bag, squeeze out extra air, and freeze up to 2 months. Just thaw overnight in the fridge, then whip up fresh frosting and decorate as usual for best results.
Reheating
There’s no need for reheating with this Strawberries & Cream Cupcakes Recipe, but if you’ve stored them in the fridge and want to take away the chill, simply let them sit at room temperature for 20 minutes before serving. Always add fresh garnish right before serving for maximum wow factor!
FAQs
Can I use frozen strawberries instead of fresh?
You can! Just be sure to thaw and drain frozen strawberries very well before chopping and folding into the batter—the less extra moisture, the better for a tender crumb.
How can I make the whipped cream frosting last longer?
If you want the frosting to hold up for a party or picnic, add 1 tablespoon of instant vanilla pudding mix when whipping. This stabilizes the frosting while keeping it light and delicious.
Are these cupcakes suitable for making in advance?
Absolutely! Bake the cupcakes a day ahead, and store them (unfilled and unfrosted) in an airtight container at room temperature or in the fridge. Frost and garnish just before serving for freshest results.
Can I make this Strawberries & Cream Cupcakes Recipe gluten-free?
Yes, simply substitute a good one-to-one gluten-free baking flour for the all-purpose flour. The results will still be fluffy and delicious so everyone can enjoy them!
Why did my cupcakes sink in the middle?
Usually, sinking happens from over-mixing the batter, opening the oven door too soon, or not baking long enough. Just mix gently, check for doneness with a toothpick, and keep that oven closed while baking for perfect results every time.
Final Thoughts
If you adore the combination of sunny strawberries and luscious cream, this Strawberries & Cream Cupcakes Recipe is truly a must-try. Every bite is a little celebration, whether for a summer picnic, a sweet birthday, or just because you deserve a treat. Don’t wait for a special reason—gather those berries, whip up some cream, and let these cupcakes bring a burst of joy to your kitchen!
Print
Strawberries & Cream Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Enjoy the delightful combination of ripe strawberries and luscious cream in these Strawberries & Cream Cupcakes. Moist strawberry-studded cupcakes topped with billowy whipped cream frosting are a perfect treat for any occasion.
Ingredients
For the Cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- ½ cup whole milk
- ½ cup finely chopped fresh strawberries
For the Whipped Cream Frosting:
- 1 cup heavy whipping cream, chilled
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Filling (optional):
- ½ cup strawberry jam or finely mashed fresh strawberries
For Garnish:
- Fresh strawberries, halved or sliced
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the cupcake batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the butter and sugar, then add eggs one at a time, followed by vanilla extract. Alternate adding the flour mixture and milk, ending with flour. Gently fold in the chopped strawberries. Divide batter into cupcake liners.
- Bake the cupcakes: Bake for 18–20 minutes until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the whipped cream frosting: Beat chilled heavy cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form.
- Optional filling: Fill cooled cupcakes with strawberry jam or mashed strawberries.
- Decorate and serve: Pipe or spoon whipped cream frosting on top of each cupcake. Garnish with fresh strawberries before serving.
Notes
- For longer-lasting frosting, stabilize the whipped cream with 1 tablespoon of instant vanilla pudding mix. Keep refrigerated until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg
