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!
6small 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 minutesor 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.