These strawberries and cream cupcakes are a delightful treat, perfect for any occasion. Light, fluffy vanilla cupcakes are topped with a luscious whipped cream frosting and fresh strawberries, making every bite a taste of summer.

Why You’ll Love This Recipe?

These cupcakes are simple to make, incredibly light, and bursting with fresh strawberry flavor. The combination of vanilla cake, airy whipped cream, and juicy strawberries creates a perfectly balanced dessert that isn’t too heavy or overly sweet.

Ingredients

Here’s a peek at what you’ll need to make these cupcakes. The full list is available below:

For the Cupcakes
all-purpose flour
baking powder
salt
unsalted butter, softened
granulated sugar
eggs
vanilla extract
whole milk
fresh strawberries, finely chopped
For the Cream Filling (optional)
heavy cream
powdered sugar
vanilla extract
For the Whipped Cream Frosting
heavy whipping cream, cold
powdered sugar
vanilla extract
fresh strawberries, diced (for topping)

Make the Cupcake Batter

Preheat your oven and line a muffin tin with cupcake liners. Cream together the butter and sugar until light and fluffy, then mix in the eggs and vanilla. Gradually add the dry ingredients, alternating with milk, until the batter is smooth.

Bake the Cupcakes

Fill each cupcake liner about two-thirds full and bake until they turn golden brown. Let them cool completely before adding the frosting.

Prepare the Whipped Cream Frosting

Whip the heavy cream and powdered sugar together until stiff peaks form. Be careful not to overmix, or the cream can become grainy.

Assemble the Cupcakes

Pipe or spread the whipped cream onto the cooled cupcakes. Top each one with fresh strawberry slices for a beautiful and delicious finish.

Expert Tips and Tricks

Make sure your heavy cream is very cold before whipping to get the best texture.
Let the cupcakes cool completely before frosting to prevent melting.
Use fresh, ripe strawberries for the best flavor.

Recipe Variations and Possible Substitutions

Swap vanilla extract for almond extract for a nutty twist.
Use stabilized whipped cream if you need the frosting to hold up longer.
Add a strawberry jam filling for an extra burst of flavor.

Serving and Pairing Suggestions

These cupcakes pair beautifully with a hot cup of tea or a refreshing glass of lemonade. They make a great addition to brunch, afternoon tea, or any festive celebration.

Storage and Reheating Tips

Store the cupcakes in the refrigerator for up to two days. If making them ahead, keep the cupcakes and frosting separate, assembling just before serving for the freshest taste.

FAQs

Can I use frozen strawberries?
Fresh strawberries are best, but if using frozen, thaw and drain them well before topping the cupcakes.

How do I keep the whipped cream from melting?
Chill the frosted cupcakes in the fridge until ready to serve to keep the cream firm.

Can I make these cupcakes ahead of time?
Yes! Bake the cupcakes in advance and frost them just before serving.

Can I use a different frosting?
Absolutely! Cream cheese frosting or buttercream would work well, too.

Conclusion

Strawberries and cream cupcakes are a light and delicious way to enjoy fresh berries in a simple dessert. Whether for a party or just because, these cupcakes are always a hit!