Sweet Strawberries and Cream Cupcakes Recipe for Tiny Celebrations
Sweet strawberries and cream cupcakes dance between classic comfort and elegant indulgence.
Soft vanilla layers conceal bursts of fruity brightness.
Delicate frosting swirls promise a dreamy dessert experience.
Seasonal berries infuse each bite with natural sweetness.
Baking these treats feels like crafting little moments of joy.
Creamy textures and bright flavors merge perfectly.
Whip up these charming cupcakes and watch smiles bloom.
Strawberries and Cream Cupcakes That Wow
What Goes in Strawberries and Cream Cupcakes
Dry Ingredients:Wet Ingredients:Fruit and Topping Ingredients:How to Bake Strawberries and Cream Cupcakes
Step 1: Warm Up the Oven
Crank your oven to 350F (175C). Grab a muffin tin and line it with colorful cupcake wrappers.
Step 2: Blend Dry Ingredients
Grab a mixing bowl and whisk together:Set this magical mixture aside.
Step 3: Create Butter Clouds
In a large bowl, whip softened butter and sugar until they transform into a fluffy cloud-like texture (about 2-3 minutes of mixing).
Step 4: Introduce Eggs and Flavor
Crack eggs one by one into the butter mixture, then splash in vanilla extract. Blend until smooth.
Step 5: Marry Ingredients
Slowly combine dry ingredients with wet ingredients. Pour in milk alternately, starting and ending with dry mix. Gently fold chopped strawberries into the batter.
Step 6: Bake to Perfection
Distribute batter evenly into cupcake liners, filling each about two-thirds full. Slide into the oven and bake for 18-20 minutes. Check doneness with a toothpick- it should come out clean.
Let cupcakes rest in the pan for 5 minutes, then transfer to a cooling rack.
Step 7: Whip Up Creamy Topping
In a chilled bowl, whisk heavy cream, powdered sugar, and vanilla until peaks stand tall and proud.
Step 8: Dress Your Cupcakes
Pipe or spread the cloud-like cream onto cooled cupcakes. Crown each with a fresh strawberry and optional strawberry jam drizzle.
Step 9: Serve and Celebrate
Dive in immediately or chill until serving time. Enjoy your strawberry paradise!
Tips That Help Strawberries and Cream Cupcakes Shine
Storage Tips for Strawberries and Cream Cupcakes
What to Serve with Strawberries and Cream Cupcakes
Ways to Tweak Strawberries and Cream Cupcakes
Gluten-Free Delight: Replace wheat flour with a gluten-free blend to make these cupcakes safe for those with celiac disease or gluten sensitivities.
Vegan Berry Cupcakes: Swap butter with coconut oil, eggs with flax eggs, and dairy milk with almond milk. Use coconut whipped cream instead of traditional whipped cream for a plant-based version.
Low-Sugar Option: Substitute granulated sugar with monk fruit sweetener or stevia. Use sugar-free jam and reduce powdered sugar in the whipped cream topping for a diabetic-friendly alternative.
Dairy-Free Adaptation: Use coconut cream instead of heavy cream, coconut oil instead of butter, and plant-based milk. Top with dairy-free whipped coconut cream for a lactose-intolerant friendly treat.
Strawberries and Cream Cupcakes: Common Questions
While fresh strawberries are recommended for the best flavor and texture, you can use frozen strawberries. Thaw and drain them completely before chopping and folding into the batter to prevent excess moisture.
Toss the chopped strawberries in a little flour before folding them into the batter. This helps distribute them evenly and prevents them from sinking during baking.
Yes, you can bake the cupcakes a day in advance. Store them unfrosted in an airtight container at room temperature. Add the whipped cream topping just before serving to maintain the cream’s freshness.
You can use mascarpone cream or cream cheese whipped with a little milk for a similar texture. Greek yogurt mixed with whipped cream can also create a tangy alternative topping.
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Strawberries And Cream Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 1x
Description
Delightful Strawberries and Cream Cupcakes bring summer’s sweetest moments to your dessert table. Moist vanilla sponge topped with luscious strawberry frosting promises pure bliss for passionate bakers seeking indulgent treats.
Ingredients
Main Ingredients:
- 1 ½ cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (115 g) unsalted butter, softened
- 2 large eggs
- ½ cup (75 g) finely chopped fresh strawberries
Dry Ingredients:
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Liquid and Flavoring Ingredients:
- ½ cup (120 milliliters) whole milk or buttermilk
- 1 teaspoon vanilla extract
- 1 ½ cups (360 milliliters) heavy whipping cream, cold
- ¼ cup (30 g) powdered sugar
- 1 teaspoon vanilla extract
Garnish:
- Fresh strawberries (sliced or whole)
- Optional: Strawberry jam for drizzling
Instructions
- Arrange the oven rack in the middle position and heat to 350F (175C). Prepare a muffin tin with protective paper liners.
- Sift together flour, leavening powder, and salt in a medium mixing vessel. Reserve to the side.
- Utilize an electric mixer to thoroughly combine butter and sugar until the mixture appears airy and voluminous, approximately 2-3 minutes.
- Incorporate eggs individually into the butter mixture, ensuring complete integration after each addition. Blend in vanilla extract until harmonious.
- Carefully fold dry ingredients into the wet mixture, alternating with milk. Introduce dry components first and last, mixing gently to maintain delicate texture.
- Delicately introduce chopped strawberries into the batter, ensuring even distribution without overmixing.
- Distribute batter evenly across cupcake liners, filling each compartment roughly two-thirds full to allow proper rising.
- Position the muffin tin in the preheated oven and bake for 18-20 minutes. Verify doneness by inserting a clean toothpick into the center, which should emerge without raw batter.
- Allow cupcakes to rest in the tin for 5 minutes, then transition to a cooling rack for complete temperature reduction.
- Chill a large mixing bowl before whipping heavy cream with powdered sugar and vanilla until peaks maintain sturdy, defined shapes.
- Elegantly adorn cooled cupcakes with whipped cream using a piping tool or spatula.
- Garnish each cupcake with a pristine fresh strawberry and optional strawberry jam drizzle.
- Serve immediately or preserve in refrigeration until presentation moment arrives.
Notes
- Choose ripe, fresh strawberries for the most vibrant flavor and natural sweetness in your cupcakes.
- Gently fold strawberries into the batter to prevent overmixing and maintain a light, tender texture.
- Ensure butter and eggs are at room temperature for smoother batter and more even mixing.
- Chill the bowl and whisk before whipping cream to achieve faster, more stable peaks.
- For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend.
- Reduce sugar slightly by using half fresh strawberries and half strawberry preserves for intense fruit flavor.
- Make ahead by freezing unfrosted cupcakes for up to two weeks, thawing at room temperature before topping.
- Prevent soggy cupcakes by patting chopped strawberries dry with paper towels before adding to batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 310
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 80 mg
Daves Miller
Contributing Chef & Culinary Educator
Expertise
Education
Sullivan University, Louisville, Kentucky
White Mountains Community College, Berlin, New Hampshire
Daves is the friendly face guiding you through flavorful, fuss-free recipes at Picture Perfect Meals.
He studied culinary arts at Sullivan University and embraced Baking and Pastry Arts at White Mountains Community College. Daves specializes in comforting meals with vibrant flavors, highlighting fresh, seasonal ingredients.