These strawberries and cream cupcakes have a soft vanilla crumb studded with diced fresh berries and a swirl of lightly sweetened whipped cream on top.
The batter mixes in one bowl with pantry basics, and the topping takes only a few minutes with a whisk. They are bright, tender, and ideal for spring gatherings, showers, or any day that needs a little cake.
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Why This Strawberries and Cream Cupcakes Recipe Works
Creaming the butter and sugar until pale traps air, and alternating the flour with milk keeps the crumb soft rather than tough.
Fresh diced strawberries add juicy pockets and a natural tartness that balances the sweet vanilla cake.
Whipped cream is lighter than buttercream, so the cupcakes feel airy, and a touch of powdered sugar gives the cream body without heaviness.
Ingredients for Strawberries and Cream Cupcakes
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup fresh strawberries, diced and patted dry
- 1 cup cold heavy cream
- 2 tablespoons powdered sugar
- 6 small strawberries, halved, for topping
Butter. Soften it at room temperature for about 30 minutes so it creams smoothly with the sugar.
Strawberries. Dice them small and pat them dry so they do not bleed or sink in the batter.
Baking powder. It gives the lift. Check that the tin is fresh, since old powder bakes up flat.
Whole milk. It adds moisture and richness. Room temperature milk blends in more evenly.
Heavy cream. Keep it very cold so it whips into soft, stable peaks.
How to Make Strawberries and Cream Cupcakes
1. Prepare the pan Heat the oven to 350 degrees F and line a 12 cup muffin tin with paper liners.
2. Cream the butter Beat the butter and sugar for 3 minutes until pale and fluffy, then beat in the eggs one at a time and add the vanilla.
3. Add the dry mix Whisk the flour, baking powder, and salt, then add them to the batter in two parts, alternating with the milk.
4. Fold in the berries Fold the diced strawberries in gently with a spatula.
5. Bake and cool Fill the liners about two thirds full and bake 18 to 20 minutes until a toothpick comes out clean, then cool completely.
6. Top the cupcakes Whip the cream with the powdered sugar to soft peaks, pipe or spoon it on, and crown each cupcake with a berry.
How to Serve Strawberries and Cream Cupcakes
Add the whipped cream right before serving so it stays light and does not weep. These cupcakes pair well with a chocolate buttercream if you want a second flavor, or you can serve them alongside a slice of vanilla cake on a dessert table. For a chocolate contrast, offer a spoonful of silky ganache, and for a berry theme add a strawberry layer cake.
How to Store and Reheat Strawberries and Cream Cupcakes
Because of the whipped cream topping, refrigerate the frosted cupcakes in a covered container for up to 3 days. Unfrosted cupcakes keep at room temperature for 2 days and freeze for up to 3 months, then thaw before adding cream. Let refrigerated cupcakes sit for 15 minutes before serving so the cake softens.
Tips and Variations for Strawberries and Cream Cupcakes
Dry the berries. Blot them on a paper towel so the batter stays thick.
Use room temperature eggs. They blend smoothly and help the batter rise evenly.
Do not overfill. Two thirds full gives a gentle dome without spilling over.
Cool completely. Warm cupcakes melt the cream, so wait until they are fully cool.
Stabilize the cream. Add an extra tablespoon of powdered sugar for a firmer swirl.
Try other berries. Diced raspberries or blueberries work in the same amounts.
Skip the raw batter. Raw flour and eggs can carry bacteria, so bake before tasting.
Chill dairy promptly. Refrigerate cupcakes with cream within 2 hours, and see the University of Wisconsin Extension leftovers guidance for safe times.
Frequently Asked Questions About Strawberries and Cream Cupcakes
Can I make strawberries and cream cupcakes with frozen berries?
Thaw and drain them very well, pat them dry, and toss with a spoonful of flour before folding in.
How far ahead can I bake strawberries and cream cupcakes?
Bake the cakes a day ahead, cool them, and store covered. Whip the cream and frost within a few hours of serving.
Why did my strawberries and cream cupcakes sink?
Too much fruit juice or an underbaked center causes sinking. Dry the berries and bake until a toothpick comes out clean.
Can I use butter frosting instead of whipped cream?
Yes. Any buttercream works, and it keeps longer at room temperature than whipped cream.
Can I add a filling?
Yes. Core each cooled cupcake and fill it with a spoonful of strawberry jam before topping with cream.
Strawberries and Cream Cupcakes
Equipment
- 12-cup muffin tin
- paper liners
- Hand mixer
- Mixing bowls
- Wire rack
Ingredients
Main Ingredients
- 1 ½ cup all purpose flour
- 1 ½ tsp baking powder
- ¼ tsp kosher salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ½ cup whole milk
- 1 cup fresh strawberries diced and patted dry
- 1 cup cold heavy cream for the whipped topping
- 2 tbsp powdered sugar for the whipped topping
- 6 small strawberries halved, for topping
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line a 12 cup muffin tin with liners.
- Cream. Beat the butter and sugar 3 minutes until pale, then beat in the eggs and vanilla.
- Mix. Alternate the whisked flour, baking powder, and salt with the milk, then fold in the diced strawberries.
- Bake. Fill the liners two thirds full and bake 18 to 20 minutes until a toothpick comes out clean. Cool 45 minutes.
- Top. Whip the cream with the powdered sugar to soft peaks, pipe onto the cupcakes, and add the berries.
