Description
These Strawberries and Cream Cupcakes are soft, fluffy vanilla cupcakes filled with fresh strawberries and topped with a light, creamy frosting. They are perfect for spring and summer gatherings, birthdays, or any occasion that calls for a sweet and fruity treat.
Ingredients
Units
Scale
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1 cup fresh strawberries, finely chopped
For the Cream Filling (optional)
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
For the Whipped Cream Frosting
- 1 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, diced (for topping)
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, beat the butter and sugar together until light and fluffy.
- Add Eggs & Vanilla: Mix in the eggs one at a time, followed by the vanilla extract.
- Combine Dry & Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Fold in Strawberries: Gently fold in the chopped strawberries.
- Bake: Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- Make the Cream Filling (Optional): Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Use a piping bag to fill the cupcakes by inserting the tip into the center and squeezing gently.
- Make the Whipped Cream Frosting: Beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Frost the cooled cupcakes with a piping bag or a spatula.
- Garnish & Serve: Top with fresh diced strawberries and serve immediately.
Notes
- For extra strawberry flavor, add 1 tablespoon of strawberry puree to the cupcake batter.
- Make ahead: Cupcakes can be stored in the fridge for up to 3 days.
- Stabilized frosting: Add 1 teaspoon of cornstarch or gelatin to the whipped cream to help it hold its shape longer.
- Alternative frosting: Use cream cheese frosting for a richer taste.
Nutrition
- Serving Size: 1 cupcake
- Calories: ~220 kcal
- Sugar: 14g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 90mg
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg