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

• Discover the joy of creating strawberry-filled cupcakes with minimal effort and maximum flavor.
• Perfect for beginners and home bakers, this recipe demands simple techniques and basic kitchen tools, making success almost guaranteed.
• Combines fresh strawberries and light whipped cream for a crowd-stopping treat that delights both kids and adults at any gathering, from birthday parties to casual weekend get-togethers.
• Adaptable recipe that shines during strawberry season, allowing you to showcase fresh, ripe berries in a delectable dessert that captures summer's essence.

What Goes in Strawberries and Cream Cupcakes

• All-Purpose Flour: The base for tender and soft cupcake texture, choose unbleached flour for best results.
• Baking Powder: Helps cupcakes rise and become light, fresh powder ensures good volume.
• Salt: Enhances overall flavor and balances sweetness.

• Butter, Granulated Sugar: Creamy base that provides rich sweetness and tender crumb, use unsalted butter for controlled saltiness.
• Eggs: Provides structure and moisture, room temperature eggs blend more smoothly.
• Vanilla Extract: Adds deep, warm flavor background, pure extract offers better taste.
• Milk: Adds moisture and helps combine ingredients, whole milk creates richer texture.

• Fresh Strawberries, Strawberry Jam: Natural fruity flavor and beautiful decoration, choose ripe, bright red strawberries.
• Heavy Cream, Powdered Sugar: Creates light, fluffy whipped cream topping, use cold cream for best whipping.
• Vanilla Extract: Enhances whipped cream's flavor complexity.

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

• Flour
• Baking powder
• Salt

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

• Select Fresh Strawberries: Choose ripe, bright red strawberries with no white or green patches for the most intense flavor and sweetness in your cupcakes.
• Prevent Strawberry Sinking: Toss chopped strawberries in a light dusting of flour before folding into the batter to prevent them from sinking during baking.
• Create Smooth Whipped Cream: Chill your mixing bowl and whisk before whipping cream to help stabilize and create a more voluminous, fluffy topping.
• Adjust for Dietary Needs: Swap regular flour with gluten-free flour blend and use dairy-free alternatives like coconut cream for a vegan-friendly version of these cupcakes.
• Store with Care: Keep assembled cupcakes in an airtight container in the refrigerator for up to 2 days, adding fresh strawberry garnish just before serving to maintain optimal texture and appearance.

Storage Tips for Strawberries and Cream Cupcakes

• Store cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness and prevent whipped cream from spoiling.
• Place a loose piece of plastic wrap over the cupcakes to protect the delicate whipped cream topping from absorbing other refrigerator odors.
• Remove cupcakes from the refrigerator 15-20 minutes before serving to allow the cream to soften and flavors to develop.
• Do not freeze these cupcakes, as the whipped cream topping will lose its light texture and strawberries will become mushy when thawed.

What to Serve with Strawberries and Cream Cupcakes

• Wine and Beverage Companions
• Crisp and light rosé wines complement the cupcakes' delicate strawberry flavor, enhancing the fruity sweetness with elegant undertones.
• Aromatic earl grey with subtle lavender notes creates a sophisticated pairing that balances the creamy, rich cupcake texture.
• Bubbly and bright prosecco cuts through the whipped cream's richness, adding a festive touch and refreshing the palate between bites.
• Smooth vanilla latte with its creamy profile echoes the cupcake's whipped topping, creating a harmonious and indulgent dessert experience.

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

• Can I use frozen strawberries instead of fresh ones?

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.

• How do I prevent the strawberries from sinking to the bottom of the cupcakes?

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.

• Can I make these cupcakes ahead of time?

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.

• What can I substitute for heavy cream in the topping?

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.

Strawberries And Cream Cupcakes Recipe

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4.6 from 24 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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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.

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Ingredients

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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

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Instructions

1. Arrange the oven rack in the middle position and heat to 350F (175C). Prepare a muffin tin with protective paper liners.
2. Sift together flour, leavening powder, and salt in a medium mixing vessel. Reserve to the side.
3. Utilize an electric mixer to thoroughly combine butter and sugar until the mixture appears airy and voluminous, approximately 2-3 minutes.
4. Incorporate eggs individually into the butter mixture, ensuring complete integration after each addition. Blend in vanilla extract until harmonious.
5. Carefully fold dry ingredients into the wet mixture, alternating with milk. Introduce dry components first and last, mixing gently to maintain delicate texture.
6. Delicately introduce chopped strawberries into the batter, ensuring even distribution without overmixing.
7. Distribute batter evenly across cupcake liners, filling each compartment roughly two-thirds full to allow proper rising.
8. 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.
9. Allow cupcakes to rest in the tin for 5 minutes, then transition to a cooling rack for complete temperature reduction.
10. Chill a large mixing bowl before whipping heavy cream with powdered sugar and vanilla until peaks maintain sturdy, defined shapes.
11. Elegantly adorn cooled cupcakes with whipped cream using a piping tool or spatula.
12. Garnish each cupcake with a pristine fresh strawberry and optional strawberry jam drizzle.
13. 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