Strawberries and Cream Cupcakes

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!

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.

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!

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.

2. 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.

3. 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.

4. 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.

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.

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.

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.

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.

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

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!

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