Meet the Strawberries & Cream Cupcakes Recipe: a dreamy combination of fluffy vanilla cake, juicy bursts of real strawberries, and billowy clouds of homemade whipped cream. Every bite delivers pure summer happiness and a sweet reminder of the classic strawberries-and-cream duo. Easy to make yet impressive to serve, these cupcakes are the perfect treat for birthdays, picnics, or whenever you want to bring a little sunshine to your table. This Strawberries & Cream Cupcakes Recipe is one you’ll want to bake over and over again!
Ingredients You’ll Need
The beauty of this Strawberries & Cream Cupcakes Recipe is in its simplicity—just a handful of kitchen staples and fresh strawberries combine to make something absolutely magical! Each ingredient plays a special role in the taste, texture, and gorgeous look of these cupcakes. Here’s exactly what you’ll need and why you’ll love working with each one:
- All-Purpose Flour: The backbone of the cupcake, providing a soft and tender crumb.
- Baking Powder: Gives these cupcakes their perfect rise and fluffy texture.
- Salt: Just a pinch enhances all the sweet and fruity flavors.
- Unsalted Butter (softened): For rich taste and a melt-in-your-mouth texture; make sure it’s at room temperature for easy creaming.
- Granulated Sugar: Adds sweetness and sweetness helps keep the cupcakes moist as they bake.
- Large Eggs: Bind everything together and give structure as well as richness.
- Vanilla Extract: Gives the cupcakes and frosting a fragrant, classic aroma that pairs perfectly with strawberries.
- Whole Milk: Keeps the crumb tender and helps everything blend smoothly.
- Fresh Strawberries (finely chopped): The star of the show! Use ripe, fragrant berries for maximum flavor and color.
- Heavy Whipping Cream: Whips up into a luscious, cloudlike frosting that tastes like pure luxury.
- Powdered Sugar: Sweetens the whipped cream without grittiness, for a silky-smooth topping.
- More Vanilla Extract (for frosting): Rounds out the flavors and ties everything together, just as in the cupcake batter.
- Fresh Strawberry Slices (optional): Top your cupcakes with these for a gorgeous, inviting presentation and even more strawberry flavor.
How to Make Strawberries & Cream Cupcakes Recipe
Step 1: Prepare Your Tools and Preheat the Oven
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners. This simple prep ensures your cupcakes bake evenly and lift easily out of their pans, ready to be devoured!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the leavening evenly throughout your cupcakes for consistent, fluffy results every time.
Step 3: Cream Butter and Sugar
In a large bowl, use a mixer to cream the softened butter and granulated sugar until light, pale, and fluffy. This step is key to creating that melt-in-your-mouth cupcake texture. Don’t rush—give it a good 2-3 minutes if you can!
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time to make sure everything is beautifully smooth, then add in the vanilla extract for that unmistakable, sweet aroma we all love in a Strawberries & Cream Cupcakes Recipe.
Step 5: Combine Wet and Dry Mixes
Alternate adding the flour mixture and milk to your wet ingredients, beginning and ending with flour. Mix on low speed and stop as soon as it’s combined for soft, tender cupcakes. Overmixing is the enemy here!
Step 6: Fold in Fresh Strawberries
Gently fold in the finely chopped strawberries. This prevents the berries from breaking down too much or sinking, so you get juicy strawberry bits in every single cupcake.
Step 7: Fill and Bake
Divide the batter evenly among your prepared liners, filling each about three-quarters full so they have space to rise. Bake for 18 to 20 minutes—your kitchen will fill with the most irresistible aroma! Test with a toothpick for doneness, then let them cool in the pan for 5 minutes before transferring to a wire rack.
Step 8: Make Whipped Cream Frosting
Once your cupcakes are cool, whip up your billowy frosting: beat heavy cream, powdered sugar, and vanilla extract until you see sturdy, delicious peaks. Be careful not to overmix or it may turn grainy.
Step 9: Frost and Decorate
Frost each cupcake with a generous swirl of whipped cream. If you’d like, top with bright strawberry slices for a picture-perfect finish. Voila! Your Strawberries & Cream Cupcakes Recipe is ready to steal the show.
How to Serve Strawberries & Cream Cupcakes Recipe
Garnishes
The magic is in the details! A simple crown of fresh strawberry slices or a small mint leaf on top of your whipped cream creates a bakery-style look in seconds. For a slightly fancier touch, try a tiny drizzle of strawberry puree or a sprinkle of white chocolate shavings—play and make them your own.
Side Dishes
Pair your Strawberries & Cream Cupcakes Recipe with a refreshing fruit salad or a scoop of vanilla bean ice cream for a summery dessert spread. For a charming tea party or brunch, serve alongside pots of black tea, lemonade, or even a glass of bubbly—these cupcakes go with everything!
Creative Ways to Present
Arrange your cupcakes on a pretty cake stand or tiered platter for special occasions. You can also pop them into decorative cupcake wrappers or tie a ribbon around each liner for birthday parties and showers. Mini cupcake versions make adorable party favors and easy-to-share treats.
Make Ahead and Storage
Storing Leftovers
Because of the whipped cream frosting, store any leftovers in an airtight container in the refrigerator. They’ll stay delicious and fresh for up to two days—just pull them out a few minutes before you want to enjoy, so the flavors shine through!
Freezing
If you’d like to make these ahead, freeze the unfrosted cupcakes in a freezer-safe container for up to a month. Thaw at room temperature before adding your whipped cream and garnishes to keep everything tasting vibrant and just-baked.
Reheating
Since these cupcakes are best served chilled or at room temp, there’s no need to reheat. However, if you’ve stored them in the refrigerator, remove about 10 minutes before serving for the fluffiest, freshest texture.
FAQs
Can I use frozen strawberries in this Strawberries & Cream Cupcakes Recipe?
Yes, you can use frozen strawberries—just thaw and drain them well, then chop finely before folding into the batter. Fresh strawberries are best for bite and color, but frozen works in a pinch!
How can I make the strawberry flavor even stronger?
For more intense strawberry goodness, add 1 to 2 teaspoons of strawberry puree or a swirl of strawberry jam to the frosting before whipping, or brush homemade cupcakes with a little diluted jam before frosting.
Is it possible to make these cupcakes gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend (one that measures cup-for-cup), and double check that your baking powder is gluten-free. The results are just as fluffy and fruity.
Can I use whipped topping instead of homemade whipped cream?
You can, but homemade whipped cream gives the lightest, freshest flavor. If you’re short on time or ingredients, whipped topping is a convenient substitute, just frost close to serving time.
How far in advance can I frost the cupcakes?
For best texture, frost these cupcakes no more than a few hours before serving and always keep them cold until ready to eat. The whipped cream is delightfully stable for up to 24 hours (thanks to powdered sugar), but is at its fluffy best on day one.
Final Thoughts
If you’re ready to bring a bit of sweetness and sunshine to your kitchen, the Strawberries & Cream Cupcakes Recipe is the way to do it! Every bite is soft, creamy, and bursting with juicy berries—guaranteed to make hearts (and taste buds) happy. So grab your mixing bowl and treat yourself and your loved ones to this easy, beautiful dessert—you’ll be so glad you did!
Print
Strawberries & Cream Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of fresh strawberries and creamy whipped frosting with these luscious Strawberries & Cream Cupcakes. These moist and flavorful cupcakes are perfect for any occasion, from birthdays to summer gatherings.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup finely chopped fresh strawberries
For the Whipped Cream Frosting:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Optional Topping:
- Fresh strawberry slices for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the batter: Whisk together flour, baking powder, and salt. Cream butter and sugar, add eggs and vanilla. Alternate adding flour mixture and milk, then fold in strawberries.
- Bake the cupcakes: Divide batter into liners and bake for 18-20 minutes. Cool on a wire rack.
- Make the frosting: Whip cream, sugar, and vanilla until stiff peaks form. Frost cupcakes and garnish with strawberry slices.
Notes
- For stronger strawberry flavor, add 1–2 teaspoons of strawberry puree or jam to the frosting.
- Keep cupcakes refrigerated after frosting and serve chilled for best texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 18g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
