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!
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
- 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 to carefully core out the centers of each cupcake.
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.
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 ⅓ 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 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 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 ½ 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.
Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
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.
It brings me so much joy to see you make my recipes. 🙂
More Cupcake Recipes
Strawberries and Cream Cupcakes
- 12-count muffin pan
- Electric Stand Mixer
- Mixing Bowls
- 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
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
- 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.
- 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.
- 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 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.