These strawberries and cream cupcakes are fluffy vanilla cupcakes that have fresh strawberry bits in the cake batter and are filled with a fresh cream filling and chopped strawberries. They're also topped with a stabilized whipped cream frosting!
These strawberries and cream cupcakes are a perfect summer treat! Each bite is soft, moist, and bursting with fresh fruit.
The whipped cream frosting on top will remind you of your favorite strawberry shortcake cake!
Looking for more strawberry desserts? Then check out these recipes: strawberry crunch cheesecake, strawberry swirl ice cream, and strawberry cinnamon rolls.
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Why You'll Love These Cupcakes
- They're topped with a homemade whipped cream frosting.
- Strawberries are tasted in every bite.
- The cupcake batter is beyond soft and fluffy.
- The middle of the cupcake has a creamy strawberry filling.
- They'd be perfect for both Spring and Summer!
Fresh strawberry cupcakes are the best to make during strawberry season. I look forward to my local grocery store and the fruit stands around town carrying the big red and juicy strawberries.
Also, moist vanilla cupcakes are the perfect vessel to hold the delicate strawberry and cream filling.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all-purpose flour.
- Strawberries: I recommend using fresh strawberries for both the puree and the topping.
- Milk: I used 2%, but feel free to substitute it with your preferred milk.
- Oil: I used vegetable oil but you can also use canola.
- Vanilla Extract: Use pure vanilla extract.
- Heavy Whipping Cream: Do not substitute for heavy cream, for they are not interchangeable.
- Cream Cheese: Using cream cheese helps to stabilize the frosting. Be sure to use the brick-style cream cheese and not the one from a tub.
Instructions
Here are the step by step instructions on how to make this strawberry cupcake recipe.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 2: Puree the strawberries. In a blender or food processor, puree the strawberries.
Measure out ⅓ cup and place into a small bowl. Mix in the milk and vanilla extract and set aside.
Step 3: Cream together the butter and sugar. In the bowl of an electric stand mixer using the paddle attachment, cream together the butter and white sugar on medium-high speed until light and fluffy.
Step 4: Wet ingredients. Add the eggs, one at a time. Then mix in the oil.
Step 5: Combine the ingredients. Add about half of the flour mixture, mixing on low speed just until incorporated. Then mix in the strawberry milk mixture, followed by the rest of the flour.
Mix just until combined.
Step 6: Bake the cupcakes. Divide the batter up amongst the cupcake liners, filling them ⅔ of the way full.
Bake for 18-22 minutes and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack.
Step 7: Make the cream filling. Whisk the heavy whipping cream, sugar, and vanilla extract on high speed using an electric hand mixer until stiff peaks form.
Fold in the strawberry puree and place into the refrigerator.
Stabilized Whipped Cream Frosting
In a large bowl of a stand mixer beat the cream cheese on high speed until smooth.
Add the powdered sugar and vanilla extract and mix until combined.
Slowly add the heavy whipping cream a ½ cup at a time until a thick consistency forms (at med-high speed). Once all has been added, beat for an additional 1-2 minutes.
Assembling the Cupcakes
Make sure the cupcakes have completely cooled before assembling and decorating.
First, use a piping tip to carefully cut out the centers. Place the strawberry whipped cream filling in a piping bag and fill each cupcake.
Next, place the whipped frosting in a piping bag and frost the cupcakes. I used the Wilton 6B piping tip.
Garnish the top of the cupcakes with a fresh strawberry slice if desired like I did!
Storage Tips
Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
These cupcakes are best consumed within 2 days because of the fresh cream that is used.
Expert Baking Tips
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. Do not skip this step! It's super important so that the ingredients can incorporate properly.
- Oven Thermometer: Sometimes our ovens can be off in temperature, which can then affect how our baked goods will bake. I recommend you use an oven thermometer to make sure your oven is at the correct temperature.
- Assembling: Use a piping tip (or apple corer) to carefully core out the centers of each cupcake.
Recipe FAQs
Yes you can. These cupcakes are amazing with the whipped cream filling. Use a piping bag to make filling the cupcakes easier.
I don't recommend it. Use fresh strawberries because frozen has too much extra water.
Absolutely! You could make a regular strawberry buttercream or even a strawberry cream cheese frosting.
Yes you can! You can either make your own or use store-bought.
If they are unfrosted, yes. Once cooled, place them on a baking sheet and freeze for 1 hour. Then transfer them to a zip-loc bag. When ready to eat, thaw them in the refrigerator over night. Then, fill and frost them.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cupcake Recipes
📖 Recipe
Strawberries and Cream Cupcakes
Equipment
- 12-count muffin pan
- Electric Stand Mixer
- Mixing Bowls
Ingredients:
Strawberry Cupcakes
- 1 ⅔ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup fresh strawberry puree (10 medium-sized strawberries)
- ¼ cup milk, room temperature
- ½ teaspoon vanilla extract
- ½ cup unsalted butter, room temperature (1 stick)
- 1 cup sugar
- 2 large eggs, room temperature
- ¼ cup oil (vegetable or canola)
Whipped Cream Filling
- ½ cup heavy whipping cream
- 1 tablespoon sugar
- ⅛ teaspoon vanilla extract
- 3 tablesoons fresh strawberry puree
Whipped Cream Frosting
- 8 ounces brick-style cream cheese, room temperature
- 1 cup powdered sugar
- 2 cups heavy whipping cream
- 6 small or medium strawberries, cut in half for the top of the cupcakes
Instructions:
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
Strawberry Cupcakes
- In a medium-sized mixing bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
- Puree 10 strawberries in a blender or food processor for about 5 seconds (just until you have small strawberry bits). Measure out ⅓ cup of the puree and place in a small bowl. Reserve the remaining puree for the cream filling. Mix in the milk and vanilla extract into the small bowl with the strawberry puree. Set aside.
- In an electric stand mixer using the paddle attachment, cream together the butter and sugar on med-high speed until fully combined and fluffy (about 2-3 minutes). Scrape down the sides of the bowl as needed. Then add the eggs, one at a time, mixing well after each one. Then mix in the vegetable oil.
- Add about half of the flour mixture, mixing on low speed just until incorporated. Then mix in the strawberry puree, followed by the rest of the flour. Mix just until combined (be careful not to overmix).
- FIll each cupcake liner ⅔ of the way full (about 2 ½ tablespoons of batter) and bake for 18-22 minutes or until a toothpick comes out clean from the center of the cupcake. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Cream Filling
- In the bowl of an electric stand mixer using the whisk attachment, whisk together the heavy whipping cream, sugar, and vanilla extract on high speed for 3-4 minutes, or until stiff peaks form. Fold in 3 tablespoons of strawberry puree and place into a different bowl. Keep refrigerated until ready to use.
Whipped Cream Frosting
- In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese on high speed until soft and creamy. Add the powdered sugar and vanilla extract and mix on medium speed until thick (about 30 seconds).
- Slowly add the heavy whipping cream (about ½ cup at a time) and beat on med-high speed until a thick consistency starts to form. Continue adding a ½ cup of the cream at a time until you have no more left and beat the frosting for an additional 1-2 minutes with smooth and creamy.
Assemble
- Once the cupcakes have cooled, use a piping tip (or a small sharp knife) to carefully cut out the centers. Be careful not to go through the bottom of the cupcake (only go about halfway down). Fill each cupcake with the whipped cream filling (I placed mine in a piping bag).
- Frost the cupcakes. I placed the frosting in a piping bag and used the Wilton 6B piping tip. Top each frosted cupcake with half of a strawberry.
- Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes:
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. Do not skip this step! It's super important so that the ingredients can incorporate properly.
- Oven Thermometer: Sometimes our ovens can be off in temperature, which can then affect how our baked goods will bake. I recommend you use an oven thermometer to make sure your oven is at the correct temperature.
- Assembling: Use a piping tip (or apple corer) to carefully core out the centers of each cupcake.
Nutrition
Recipe originally published in May of 2022.
Can the frosting or filling be stored for future use in the freezer?
I don't recommend it because of the stabilized whipped cream. I would suggest just make it the same day you want to use it
These cupcakes were the perfect recipe to start off strawberry season! Sooooo delicious!
I'm so glad, Bianca!!
Wonderful and classic recipe that we all like making !!
Thank you so much, Nancy! 🙂
The perfect cupcakes! Love this beautiful recipe!
Awe, thank you so much!!
These are perfect for baby/bridal showers because they're light but sweet. Love the flavor!
Thanks for sharing, Shelby!! I bet these would go great at those events!
OMG these are my dream cupcakes. I LOVE strawberries and cream, but add them into a cupcake and WOW!!
Thank you, Cindy! 🙂