Strawberries & Cream Cupcakes

Strawberries & Cream Cupcakes are a delightful treat that brings together the sweetness of strawberries and the richness of whipped cream. These cupcakes are perfect for any occasion, whether it’s a birthday party, a summer picnic, or simply a sweet craving at home. The light and fluffy texture, combined with fresh strawberries, makes them irresistible!

Why Make This Recipe

Making Strawberries & Cream Cupcakes is not only fun, but it also gives you the chance to enjoy the fresh flavors of strawberries. They are easy to prepare, and you can impress your family and friends with your baking skills. Plus, who can resist a creamy cupcake topped with strawberries?

How to Make Strawberries & Cream Cupcakes

Follow these steps to create delicious Strawberries & Cream Cupcakes at home.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup fresh strawberries, diced
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Directions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a mixing bowl, cream together the sugar and butter until light and fluffy.
3. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour and baking powder.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
6. Fold in the diced strawberries.
7. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
8. Let the cupcakes cool completely.
9. In a separate bowl, beat the heavy cream and powdered sugar until soft peaks form.
10. Frost the cooled cupcakes with the whipped cream and top with whole strawberries. Enjoy!

How to Serve Strawberries & Cream Cupcakes

Serve the cupcakes on a nice platter for your guests. They are great as a dessert or a sweet snack. Pair them with a glass of milk or a cup of tea for a delightful treat.

How to Store Strawberries & Cream Cupcakes

Store the cupcakes in an airtight container in the fridge if you have leftovers. They will stay fresh for up to three days. It’s best to add the whipped cream just before serving to keep it fluffy.

Tips to Make Strawberries & Cream Cupcakes

• Make sure your butter is room temperature for easier mixing.
• Use fresh strawberries for the best flavor and texture.
• Don’t overmix the batter; combine just until the dry ingredients are wet.
• Look for heavy cream with a high fat content for better whipped cream.

Variation

If you want to try something different, you can add a little lemon zest to the cupcake batter for a refreshing twist. You can also use different berries such as blueberries or raspberries for variety.

FAQs

1. Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them well before adding to the batter.

2. What can I use instead of heavy cream for frosting?
You can use whipped topping or cream cheese frosting if you prefer a different taste.

3. Can these cupcakes be made ahead?
Absolutely! You can bake the cupcakes a day in advance and frost them on the day you plan to serve them.

Strawberries & Cream Cupcakes

Delicious and fluffy cupcakes made with fresh strawberries and topped with whipped cream, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 cupcakes

Calories 250 kcal

Ingredients

  

Cupcake Batter

• 1.5 cups all-purpose flour
• 1 cup sugar
• 0.5 cups unsalted butter, softened Make sure it’s at room temperature.
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 cups milk Use whole milk for richness.
• 1 cup fresh strawberries, diced Use fresh for best flavor.

Whipped Cream Topping

• 1 cup heavy cream Use cream with high fat content.
• 2 tablespoons powdered sugar

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
• In a mixing bowl, cream together the sugar and butter until light and fluffy.
• Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• In a separate bowl, whisk together the flour and baking powder.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
• Fold in the diced strawberries.
• Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
• Let the cupcakes cool completely.

Frosting

• In a separate bowl, beat the heavy cream and powdered sugar until soft peaks form.
• Frost the cooled cupcakes with the whipped cream and top with whole strawberries.

Notes

It’s best to add the whipped cream just before serving to keep it fluffy. Store cupcakes in an airtight container in the fridge for up to three days.

Keyword Baking, Cupcakes, Dessert Recipe, Strawberries & Cream, Sweet Treats