Strawberries and Cream Cupcakes are a delightful dessert featuring fluffy vanilla cupcakes filled with fresh strawberry compote and topped with a luscious whipped cream frosting. Perfect for birthdays, holidays, or anytime you want a light and fruity treat, these cupcakes are as beautiful as they are delicious.
Why You’ll Love This Recipe
- Combines the classic flavors of strawberries and cream in cupcake form.
- Light, fluffy cupcakes with a moist texture.
- Fresh strawberry filling adds a burst of fruity flavor.
- Whipped cream frosting is airy and not overly sweet.
- Perfect for spring and summer celebrations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cupcakes:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- Whole milk
For the Strawberry Filling:
- Fresh or frozen strawberries (hulled and chopped)
- Granulated sugar
- Lemon juice
- Cornstarch
For the Whipped Cream Frosting:
- Heavy whipping cream (cold)
- Powdered sugar
- Vanilla extract
For Garnish:
- Fresh strawberries or sprinkles (optional)
Directions
Make the Cupcakes
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners. - Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. - Cream Butter and Sugar:
In a large mixing bowl, beat softened butter and sugar until light and fluffy. - Add Eggs and Vanilla:
Beat in eggs, one at a time, followed by vanilla extract. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the dry ingredients. Mix until just combined. - Bake:
Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Make the Strawberry Filling
- Cook the Filling:
In a small saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices, about 5 minutes. - Thicken:
Dissolve cornstarch in a tablespoon of water and stir into the strawberry mixture. Cook for 1-2 minutes, until thickened. Remove from heat and let cool completely.
Make the Whipped Cream Frosting
- Whip the Cream:
In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip.
Assemble the Cupcakes
- Fill the Cupcakes:
- Use a small knife or cupcake corer to remove the center of each cupcake.
- Fill the hole with a teaspoon of the strawberry filling.
- Frost the Cupcakes:
- Pipe or spread the whipped cream frosting on top of each cupcake.
- Garnish:
- Top with a fresh strawberry or sprinkle for decoration.
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Assembly Time: 10 minutes
- Total Time: 50 minutes
Variations
- Chocolate-Strawberry: Add cocoa powder to the cupcake batter for a chocolate version.
- Lemon-Strawberry: Add lemon zest to the batter and filling for a bright citrus twist.
- Cream Cheese Frosting: Swap the whipped cream for a tangy cream cheese frosting.
- Strawberry Shortcake Cupcakes: Use a biscuit-style cupcake base for a shortcake-inspired treat.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
Storage
- Refrigeration: Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw and assemble before serving.
FAQs
1. Can I use store-bought strawberry jam for the filling?
Yes, but homemade filling provides a fresher, more vibrant flavor.
2. Can I make the cupcakes ahead of time?
Yes, bake the cupcakes and prepare the filling a day ahead. Assemble and frost before serving.
3. How do I prevent the whipped cream from melting?
Use cold heavy cream and keep the frosted cupcakes refrigerated until ready to serve.
4. Can I use frozen strawberries?
Yes, thaw them first and drain any excess liquid before cooking.
5. How do I ensure my cupcakes are moist?
Do not overmix the batter and avoid overbaking.
6. What piping tip works best for frosting?
A large star tip creates a classic swirl, but any tip can be used based on preference.
7. Can I add strawberries to the batter?
Yes, fold in chopped fresh strawberries for extra fruity flavor.
8. How do I make the frosting more stable?
Add a teaspoon of unflavored gelatin dissolved in water to the whipped cream for stability.
9. Can I use plant-based ingredients for a vegan version?
Yes, use plant-based butter, almond or oat milk, and coconut cream for the frosting.
10. What pairs well with these cupcakes?
Serve with a glass of milk, tea, or a sparkling lemonade for a refreshing pairing.
Conclusion
Strawberries and Cream Cupcakes are a delightful dessert that’s perfect for any celebration or simply indulging in a sweet treat. With their fluffy vanilla base, tangy strawberry filling, and airy whipped cream frosting, these cupcakes are sure to impress. Customize them to suit your occasion, and enjoy the flavors of fresh strawberries in every bite!
Print
Strawberries and Cream Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
These Strawberries and Cream Cupcakes are a light and fluffy dessert filled with fresh strawberry flavor and topped with a dreamy cream topping. Perfect for spring, summer, or any special occasion, they’re as beautiful as they are delicious!
Ingredients
- For the Cupcakes:
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) whole milk or buttermilk
- 1/2 cup (75 g) finely chopped fresh strawberries
- For the Whipped Cream Topping:
- 1 1/2 cups (360 ml) heavy whipping cream, cold
- 1/4 cup (30 g) powdered sugar
- 1 teaspoon vanilla extract
- For Garnish:
- Fresh strawberries (sliced or whole)
- Optional: Strawberry jam for drizzling
Instructions
- Prepare for Baking:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla:
- Beat in the eggs, one at a time, then mix in the vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped strawberries.
- Bake the Cupcakes:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Whipped Cream Topping:
- In a large chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Cupcakes:
- Pipe or spread the whipped cream onto the cooled cupcakes.
- Top each cupcake with a fresh strawberry and, if desired, a drizzle of strawberry jam.
- Serve:
- Enjoy immediately or refrigerate until ready to serve.
Notes
- For a more intense strawberry flavor, add a tablespoon of strawberry puree or jam to the cupcake batter.
- Store cupcakes in the refrigerator for up to 2 days, but serve at room temperature for the best flavor.
- Substitute stabilized whipped cream or cream cheese frosting if you need a longer-lasting topping.