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    Home Β» Cupcakes

    Strawberries and Cream Cupcakes

    May 24, 2022 by Ginger Snap 10 Comments

    *This post may contain affiliate links. See my full disclosure policy.
    Jump to Recipe Print Recipe

    These Strawberries and Cream Cupcakes feature a fresh strawberry and vanilla cupcake that's filled with a strawberry cream filling, and topped with a whipped cream frosting. They're super moist, fluffy, and bursting with fresh fruit!

    Fresh strawberry cupcakes with whipped cream and strawberries in the background.

    These strawberry filled cupcakes have the best strawberry flavor because they're incorporated in three ways: in the cake batter, in the cream filling, and directly on top of the cupcakes.

    I love the light and refreshing flavor of strawberries and cream, especially when there's fresh cream involved!

    Craving even more strawberry desserts? Then check out these recipes: fresh strawberry cupcakes, strawberry rice krispie treats, and mini strawberry pies.

    Cupcakes with whipped cream frosting topped with a strawberry.

    Why You'll Love These Cupcakes

    • They're topped with a stabalized whipped cream frosting.
    • Strawberries are tasted in every bite.
    • They're beyond soft and fluffy.
    • The whipped cream filling has bits of strawberries folded into it.
    • They'd be perfect for both Spring and Summer!

    I look forward to this time of year when the fruit stands are starting to open and you can get fresh berries again, like strawberries. They're always so much sweeter and jucier than the ones at the grocery store.

    That's why I thought we needed this new recipe with pureed strawberries in every bite!

    A bite taken out of a cupcake that is filled with a strawberry cream.

    Expert Baking Tips

    1. 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.
    1. 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.
    1. 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.
    1. Assembling: Use a piping tip to carefully core out the centers of each cupcake.

    Ingredients Needed

    Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.

    • Leavening Agents: A combination of both baking soda and baking powder are used.
    • 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.
    • Heavy Whipping Cream: This is used for both the filling and frosting.
    • Cream Cheese: Using cream cheese helps to stabilize the whipped cream frosting. Be sure to use the brick-style cream cheese and not the one from a tub.
    Ingredients needed: flour, salt, baking powder, baking soda, butter, cream cheese, vanilla extract, milk, eggs, heavy whipping cream, powdered sugar, oil, strawberries, and sugar.

    Insturctions

    Here are the step by step instructions on how to make these strawberry cupcakes.

    Step 1: Dry ingredients. In a medium or large bowl, whisk together the flour, baking powder, baking soda, and salt.

    Step 2: Puree the strawberries. Measure out 1/3 cup and place into a small bowl. Mix in the milk, vanilla extract, and set aside.

    Pureed strawberries in a food processor.
    Stainless steel mixing bowl with wet cake batter.

    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 vegetable oil. Scrape down the sides of the bowl as needed.

    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.

    Stainless steel mixing bowl with strawberry cake batter.
    Muffin pan filled with batter and ready to bake.

    Step 6: Bake the cupcakes. Divide the batter up amongst the cupcake liners, filling them 2/3 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 until stiff peaks form (I used my stand mixer). Fold in the strawberry puree and place into the refrigerator.

    Strawberry whipped cream in a small bowl.
    A hand holding a silicone spatula in a bowl of frosting.

    Step 8: Make the frosting. Beat the cream cheese on high speed until smooth. Add the powdered sugar and vanilla extract and mix until combined.

    Add the heavy whipping cream a 1/2 cup at a time until a thick consistency forms (at med-high speed). Once all has beed added, beat for an additonal 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.

    Cupcakes being filled with whipped cream.
    Cupcakes topped with frosting.

    Next, place the whipped frosting in a piping bag and frost the cupcakes. I used the Wilton 1M piping tip.

    Finally, top the cupcakes with half of a strawberry.

    Storing Tips

    Keep any leftovers in an airtight container in the refrigerator for up to 5 days.

    Frequently Asked Questions

    Can You Fill A Cupcake With Whipped Cream?

    Yes you can. These cupcakes are amazing with the whipped cream filling. Use a piping bag to make filling the cupcakes easier.

    Can I Use Frozen Strawberries?

    I don't recommend it. Use fresh strawberries because frozen has too much extra water.

    A half dozen of strawberry cupcakes with fresh whipped cream.

    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. πŸ™‚

    Happy Baking!

    More Cupcake Recipes

    • Raspberry Coconut Cupcakes
    • Banana Split Cupcakes
    • Fresh Strawberry Cupcakes
    • Dark Chocolate Covered Strawberry Cupcakes
    A half dozen of strawberry cupcakes with fresh whipped cream.

    Strawberries and Cream Cupcakes

    Karissa Parrish (Ginger Snap)
    These Strawberries and Cream Cupcakes feature a fresh strawberry and vanilla cupcake that's filled with a strawberry cream filling, and topped with a whipped cream frosting. They're super moist, fluffy, and bursting with fresh fruit!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Cooling Time 10 mins
    Total Time 50 mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes

    Equipment

    • 12-count muffin pan
    • Cupcake Liners
    • Electric Stand Mixer
    • Mixing Bowls

    Ingredients:
      

    Strawberry Cupcakes

    • 1 β…” cups all-purpose flour
    • ΒΎ teaspoon baking powder
    • ΒΌ teaspoon baking soda
    • ΒΌ teaspoon salt
    • β…“ cup fresh strawberry puree (10 medium-sized strawberries)
    • ΒΌ cup milk, room temperature
    • Β½ teaspoon vanilla extract
    • Β½ cup unsalted butter, room temperature (1 stick)
    • 1 cup sugar
    • 2 large eggs, room temperature
    • ΒΌ cup oil (vegetable or canola)

    Whipped Cream Filling

    • Β½ cup heavy whipping cream
    • 1 tablespoon sugar
    • β…› 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 β…“ 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 β…” of the way full (about 2 Β½ tablespoons of batter) and bake for 18-22 minutesΒ 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 thickΒ (about 30 seconds).
    • Slowly add the heavy whipping cream (about 1/2 cup at a time) and beat on med-high speed until a thick consistency starts to form. Continue adding a 1/2 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 fillingΒ (I placed mine in a piping bag).
    • Frost the cupcakes. I placed the frosting in a piping bag and used the Wilton 1M 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.
    Keyword strawberries and cream cupcakes, strawberry cupcakes, strawberry cupcakes with filling, strawberry filled cupcakes, whipped cream frosting
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    Reader Interactions

    Comments

    1. Cindy Mom the Lunch Lady

      May 28, 2022 at 2:27 pm

      5 stars
      OMG these are my dream cupcakes. I LOVE strawberries and cream, but add them into a cupcake and WOW!!

      Reply
      • Ginger Snap

        May 31, 2022 at 4:37 pm

        Thank you, Cindy! πŸ™‚

        Reply
    2. Shelby

      May 29, 2022 at 6:43 am

      5 stars
      These are perfect for baby/bridal showers because they're light but sweet. Love the flavor!

      Reply
      • Ginger Snap

        May 31, 2022 at 4:37 pm

        Thanks for sharing, Shelby!! I bet these would go great at those events!

        Reply
    3. Katie

      May 29, 2022 at 8:52 am

      5 stars
      The perfect cupcakes! Love this beautiful recipe!

      Reply
      • Ginger Snap

        May 31, 2022 at 4:36 pm

        Awe, thank you so much!!

        Reply
    4. Nancy

      May 29, 2022 at 11:35 am

      5 stars
      Wonderful and classic recipe that we all like making !!

      Reply
      • Ginger Snap

        May 31, 2022 at 4:36 pm

        Thank you so much, Nancy! πŸ™‚

        Reply
    5. Bianca

      May 29, 2022 at 3:00 pm

      5 stars
      These cupcakes were the perfect recipe to start off strawberry season! Sooooo delicious!

      Reply
      • Ginger Snap

        May 31, 2022 at 4:36 pm

        I'm so glad, Bianca!!

        Reply

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    ABOUT KARISSA

    Hey, I'm Karissa, and I am the recipe developer, food photographer, and lover of all things desserts here at Ginger Snap's Baking Affairs. I love to create easy desserts that every home baker can make in their own kitchens!

    Learn more about me β†’

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