Name: Strawberries and Cream Cupcakes – A Dreamy, Sweet Treat for Any Occasion
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups (190g) all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup (113g) unsalted butter, softened; 1 cup (200g) granulated sugar; 2 large eggs, at room temperature; 1 teaspoon vanilla extract; 1/2 cup (120ml) whole milk, at room temperature; 1/2 cup (120ml) heavy cream, at room temperature; 1 cup (150g) fresh strawberries, chopped; 1/4 cup (50g) granulated sugar; 1 tablespoon cornstarch; 1 tablespoon water; 1 teaspoon freshly squeezed lemon juice; 1 cup (240ml) heavy cream, chilled; 1/4 cup (30g) powdered sugar; 1 teaspoon vanilla extract

Jump to Recipe·Print Recipe

If you’re looking for a dessert that combines the best of both worlds—fresh, juicy strawberries and creamy, fluffy goodness—then these Strawberries and Cream Cupcakes are for you! With a light and airy vanilla cupcake base, a rich strawberry-filled center, and a dreamy cream cheese frosting, these cupcakes are the ultimate way to enjoy the sweet flavors of summer in every bite.

Why You’ll Love This Recipe

Perfect balance of flavors. Sweet, fresh strawberries meet creamy, tangy frosting.
Moist and fluffy. These cupcakes are light, tender, and irresistible.
Easy to make. Simple ingredients and steps make this a fun baking project.

Ingredients

Here’s what you’ll need for the cupcakes and frosting:

For the cupcakes:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
½ cup milk
½ cup finely chopped fresh strawberries

For the frosting:

8 oz cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon heavy cream (if needed for consistency)

Full list of ingredients is below.

Directions

Step 1: Preheat and Prepare the Cupcake Pan

Preheat your oven to 350°F. Line a 12-cup muffin tin with cupcake liners and set aside.

Step 2: Make the Cupcake Batter

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Alternate adding the dry ingredients and the sour cream, mixing until just combined. Then, fold in the chopped strawberries.

Step 3: Fill the Cupcake Liners

Divide the batter evenly between the cupcake liners, filling each about 2/3 full.

Step 4: Bake the Cupcakes

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.

Step 5: Make the Frosting

In a large bowl, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, a little at a time, until well combined. Stir in the vanilla extract. If the frosting is too thick, add a tablespoon of heavy cream to reach your desired consistency.

Step 6: Frost and Garnish

Once the cupcakes are completely cooled, frost each one generously with the cream cheese frosting. You can pipe it on for a pretty swirl or spread it with a knife. Garnish with additional chopped strawberries or even a whole strawberry on top for a decorative touch.

Expert Tips and Tricks

Use fresh strawberries for the best flavor and texture in both the cupcakes and frosting.
Don’t overmix the batter. Stir just until combined to keep the cupcakes light and fluffy.
Let the cupcakes cool completely before frosting, or the frosting will melt.

Recipe Variations and Possible Substitutions

For a dairy-free option, use non-dairy butter and milk in the cupcakes and frosting.
If you want an extra strawberry flavor in the frosting, mix in a tablespoon of strawberry jam or puree.
Try adding lemon zest to the batter for a refreshing citrus twist.

Serving and Pairing Suggestions

These Strawberries and Cream Cupcakes are perfect for a spring or summer dessert, a birthday party, or any celebration. They pair wonderfully with a refreshing glass of iced tea or lemonade.

Storage and Reheating Tips

Store any leftover cupcakes in an airtight container in the fridge for up to 3 days. If you want to freeze them, you can freeze the unfrosted cupcakes and frost them when ready to serve.

4 FAQs

Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day ahead and store them in an airtight container. Frost them the day you plan to serve them.
Can I use frozen strawberries?
Fresh strawberries work best, but you can use frozen strawberries if they’re thawed and drained well.
Can I make the frosting ahead of time?
Yes, the frosting can be made in advance and stored in the fridge for up to 3 days. Just bring it to room temperature before frosting the cupcakes.
Can I make these cupcakes without frosting?
Absolutely! They’re delicious on their own, but the cream cheese frosting really takes them over the top.

Conclusion

These Strawberries and Cream Cupcakes are the perfect combination of sweet, creamy, and fruity, making them a delightful treat for any occasion. They’re simple to make, but they look and taste like they came from a bakery. Whether you’re baking for a celebration or just treating yourself, these cupcakes are sure to be a hit!

Strawberries and Cream Cupcakes – A Dreamy, Sweet Treat for Any Occasion

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Strawberries and Cream Cupcakes are a delightful dessert that combines the sweetness of strawberries with the richness of cream, all encased in a soft, moist cupcake. These cupcakes are perfect for spring and summer gatherings, offering a refreshing and indulgent treat.

Author: Touria Elkoudssi
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Strawberry Filling:
- In a small saucepan, combine the chopped strawberries, granulated sugar, cornstarch, water, and lemon juice.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes a jam-like consistency, about 5–7 minutes.
- Remove from heat and let it cool completely.
Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk and heavy cream, beginning and ending with the dry ingredients. Mix until just combined.
- 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.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Whipped Cream Frosting:
- In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Cupcakes:
- Once the cupcakes have cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake, creating a well.
- Fill each well with the cooled strawberry filling.
- Top each cupcake with a generous swirl of whipped cream frosting.
- Garnish with fresh strawberry slices, if desired.

Notes

Storage: Store the assembled cupcakes in the refrigerator due to the perishable nature of the whipped cream frosting.
Make-Ahead: The strawberry filling can be prepared a day in advance and stored in the refrigerator. Allow it to come to room temperature before filling the cupcakes.
Variations: For a lighter frosting, you can use stabilized whipped cream or a cream cheese frosting.