If you’re in the mood for a cupcake that tastes like a springtime celebration, then these Strawberries and Cream Cupcakes are for you. Imagine the sweet, delicate flavor of fresh strawberries combined with a rich, creamy frosting—sounds delicious, right? These cupcakes are everything you want in a dessert: light, fluffy, and bursting with fresh flavor. Whether you’re hosting a party, looking for a fun weekend baking project, or just craving a treat, these cupcakes will never disappoint.
Why You’ll Love This Recipe
These Strawberries and Cream Cupcakes are the perfect balance of sweetness and lightness. The cupcakes are made with real strawberries, which gives them a fresh, fruity flavor that pairs beautifully with the creamy, velvety frosting. The best part? They’re simple to make, and you can dress them up with extra strawberries on top for an extra touch of elegance. They’re an ideal treat for any occasion—whether it’s a birthday, a holiday, or just because you deserve something sweet!
Ingredients
Here’s a quick rundown of what you’ll need to get started. The full list is below, but this will give you an idea of what to expect:
- Fresh strawberries
- All-purpose flour
- Baking powder
- Butter
- Sugar
- Eggs
- Milk
- Vanilla extract
- Heavy cream (for frosting)
- Powdered sugar
- Cream cheese
These ingredients come together to create a cupcake that’s as soft as a cloud, with the rich flavor of strawberries in every bite.
Directions
Step 1: Preheat the Oven and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to make the baking process a breeze. This recipe makes about 12 cupcakes, but you can double it if you need more.
Step 2: Prepare the Strawberry Puree
Puree your fresh strawberries in a blender or food processor until smooth. You’ll need about ½ cup of strawberry puree for the cupcake batter. Set it aside and don’t worry if you have a bit left over—you can drizzle it over the cupcakes later for an extra burst of flavor.
Step 3: Make the Cupcake Batter
In a large bowl, cream together your softened butter and sugar until light and fluffy. This step is crucial because it helps the cupcakes rise and become super light. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Now, gradually add the dry ingredients—flour and baking powder—alternating with the milk, starting and ending with the flour mixture. Be careful not to overmix; stir just until combined. Finally, gently fold in the strawberry puree until the batter is a soft, pale pink color.
Step 4: Bake the Cupcakes
Spoon the batter into the cupcake liners, filling each about 2/3 of the way full. Bake in your preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 5: Make the Cream Cheese Frosting
While the cupcakes are cooling, it’s time to make the frosting. Beat the softened cream cheese and butter together until smooth and fluffy. Gradually add in the powdered sugar, 1 cup at a time, until the frosting is light and creamy. Add the heavy cream and vanilla extract, and beat until well combined. If the frosting is too thick, you can add a little more cream to get your desired consistency.
Step 6: Frost the Cupcakes
Once the cupcakes are completely cool, generously pipe or spread the cream cheese frosting onto each one. I love using a piping bag with a decorative tip for a pretty finish, but feel free to spread it with a knife if you’re in a hurry. Top each cupcake with a fresh strawberry for that extra “wow” factor.
Step 7: Serve and Enjoy
These cupcakes are best served the same day, but they can be stored in an airtight container in the fridge for up to 3 days. The flavors only get better as they sit, so you can enjoy them over a couple of days—if they last that long!
Expert Tips and Tricks
- Use fresh strawberries: For the best flavor, always use fresh, ripe strawberries in both the cupcake batter and the frosting. Frozen strawberries tend to release too much water, which can affect the texture.
- Don’t overmix the batter: Overmixing can lead to dense cupcakes, so mix just until the ingredients are combined.
- Chill the frosting: If your frosting is too soft or runny, place it in the fridge for 15-20 minutes before frosting the cupcakes. This will help it hold its shape better when piped.
- Extra strawberry drizzle: If you have leftover strawberry puree, drizzle it over the frosted cupcakes for an extra burst of flavor and color.
Recipe Variations and Possible Substitutions
- Vegan Option: You can make these cupcakes vegan by substituting the butter with a plant-based butter, the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water for each egg), and using almond or oat milk instead of regular milk.
- Gluten-Free: For a gluten-free version, swap the all-purpose flour with a gluten-free all-purpose flour blend. Just make sure the blend includes xanthan gum for structure.
- Add-ins: If you want to get a little fancy, consider adding white chocolate chips to the batter or mixing in some lemon zest for a fresh citrusy kick.
Serving and Pairing Suggestions
These cupcakes are perfect on their own, but if you want to serve them as part of a larger spread, they pair beautifully with a glass of chilled iced tea or a fresh berry salad. If you’re serving them at a party or gathering, consider making a large batch of whipped cream to go alongside—it’s always a crowd-pleaser. They also make an elegant addition to a Mother’s Day brunch or a summer picnic.
Storage and Reheating Tips
Store any leftover cupcakes in an airtight container in the refrigerator to keep them fresh for up to 3 days. If you have a lot leftover, you can freeze them (without the frosting) for up to 3 months. Just make sure to wrap them tightly in plastic wrap and then foil. Thaw them at room temperature before frosting and serving.
FAQs
1. Can I use frozen strawberries instead of fresh?
While fresh strawberries give the best flavor and texture, you can use frozen strawberries in a pinch. Just make sure to thaw and drain them well before pureeing to avoid excess moisture in your batter.
2. How can I make these cupcakes even more strawberry-flavored?
For a stronger strawberry flavor, you can mix a tablespoon of strawberry jam into the frosting, or even add freeze-dried strawberry powder to the batter and frosting.
3. Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day ahead of time and store them in an airtight container. Frost them the day you plan to serve them for the freshest results.
4. Can I make the frosting ahead of time?
Absolutely! You can make the frosting a day or two ahead of time and store it in the fridge. Just give it a good mix before using it to frost the cupcakes.
Conclusion
These Strawberries and Cream Cupcakes are a perfect balance of light, fluffy cupcakes and decadent, creamy frosting. They’re simple to make, stunning to look at, and delicious to eat. Whether you’re celebrating a special occasion or just want a sweet treat to brighten your day, these cupcakes are sure to impress. So grab some fresh strawberries and start baking—you’re in for a real treat!
Print
Strawberries and Cream Cupcakes: A Dreamy Dessert for Every Occasion
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Total Time: 35-40 minutes (plus cooling time)
- Yield: 12 cupcakes 1x
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberries and Cream Cupcakes are light, fluffy, and bursting with fresh strawberry flavor. Topped with a creamy, velvety cream cheese frosting, they’re perfect for any celebration or as a sweet treat to enjoy anytime.
Ingredients
For the Cupcakes:
- 1/2 cup fresh strawberries (pureed)
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 cup butter (softened)
- 1 cup sugar
- 2 large eggs
- 1/4 cup milk
- 1 tsp vanilla extract
For the Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup butter (softened)
- 3–4 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Optional Topping:
- Fresh strawberries (for garnish)
Instructions
-
Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. -
Prepare the Strawberry Puree
Puree fresh strawberries in a blender or food processor until smooth. Set aside about ½ cup for the batter. -
Make the Cupcake Batter
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla extract. Gradually add the dry ingredients (flour and baking powder), alternating with the milk. Be careful not to overmix. Gently fold in the strawberry puree until the batter is smooth. -
Bake the Cupcakes
Fill each cupcake liner 2/3 of the way full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely. -
Make the Cream Cheese Frosting
Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, one cup at a time. Add heavy cream and vanilla extract and beat until the frosting is light and fluffy. -
Frost the Cupcakes
Once the cupcakes are completely cooled, frost each with the cream cheese frosting using a piping bag or knife. Top each cupcake with a fresh strawberry for decoration. -
Serve and Enjoy
Serve immediately, or store in an airtight container in the fridge for up to 3 days.
Notes
- Fresh strawberries yield the best flavor and texture. Avoid using frozen strawberries, as they can affect the consistency of the batter.
- If the frosting is too soft, refrigerate it for 15-20 minutes to firm it up before frosting.
- Leftover strawberry puree can be drizzled over the cupcakes for added flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 32g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg