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These Strawberries and Cream Cupcakes are made with my favorite vanilla cupcake recipe. They have fresh cream filling with chopped strawberries and the most amazing strawberry frosting!
Strawberries and Cream Cupcakes
I always look forward to strawberries being in season. I love their smell, I love their taste and I love to bake with them. They are especially good dipped in whipped cream too. A big oleโ bowl of strawberries and some whipped cream and Iโm good to go! And these cupcakes are much like eating just that โ in cupcake form.
How to Make Strawberries and Cream Cupcakes
The cupcakes start with my favorite moist vanilla cupcakes. They use the classic creaming method of creaming the butter and sugar together, adding air to the batter that helps make a light cupcake.
The cupcakes also use one of my favorite ingredients โ sour cream. I love the moisture it adds to cupcakes, as well as the additional flavor.
Youโll notice only egg whites in these cupcakes as well. They add structure to the cupcakes to help them hold up to all the wonderful moisture from the sour cream and milk.
Finally, the dry ingredients are added alternatively with the liquid to help the liquid ingredients properly incorporate into the batter. Once the cupcakes are baked and cooled, cut out the cores so that they can be filled. I like to use a cupcake corer, but a knife would work as well.
How to Make Strawberry Cupcake Filling
For the filling, I used one of favorite cream fillings. Itโs whipped cream with a little cream cheese added and some vanilla extract. Powdered sugar is used both to sweeten the cream and to stabilize it. I often hear people say they reduce the amount of powdered sugar used, but be careful doing that. The cream may not end up being as firm.
I added chopped strawberries to the cream, as well. I LOVE the extra pop of strawberries it gives. Itโs a small addition that makes a big difference!
The cupcakes are finished off with the most amazing strawberry frosting! It was declared โthe best strawberry frosting Iโve ever hadโ by all who tasted these cupcakes. So good! Itโs made using freeze dried strawberries to give it plenty of strawberry flavor without thinning out the frosting too much from adding a bunch of strawberry puree. If youโd like to go the puree route, you totally can. I have a frosting like that here. But I definitely recommend trying the freeze dried strawberries.
The final cupcake just melts in your mouth! The moist vanilla cupcake, fluffy cream filling with bursts of strawberries and amazing strawberry frosting are a dangerously delicious combination! All who had them totally fell in love and despite my best efforts, I couldnโt resist eating several. These are definitely a new favorite for summer that I know youโll want to make over and over!
Watch How To Make Them
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Strawberries and Cream Cupcakes
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 12-14 Cupcakes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Strawberries and Cream Cupcakes are made with my favorite vanilla cupcake recipe. They have fresh cream filling with chopped strawberries and the most amazing strawberry frosting!
Ingredients
Vanilla cupcakes
- 6 tbsp (84g), unsalted butter, room temperature
- 3/4 cups (155g) sugar
- 6 tbsp (86g) sour cream
- 2 tsp vanilla extract
- 3 large egg whites, room temperature
- 1 1/4 cups (163g) all purpose flour
- 2 tsp baking powder
- ยผ tsp salt
- 6 tbsp (90ml) milk
- 2 tbsp (30ml) water
Strawberry frosting
- 1 cup freeze-dried strawberries
- 1 cup (224g) unsalted butter, room temperature
- 4 cups (460g) powdered sugar
- 3โ4 tbsp (45-60ml) water or milk
- Pinch of salt
- Fresh berries, for topping
Filling
- 1/2 cup (120ml) heavy whipping cream, cold
- 1/4 cup (29g) powdered sugar
- 1/2 tsp vanilla extract
- 3 oz cream cheese, room temperature
- 1/2 cup chopped strawberries
Instructions
Make the cupcakes
- Preheat oven to 350ยฐF (176ยฐC) and prepare a cupcake pan with cupcake liners.
- In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
- Add sour cream and vanilla extract and mix until well combined.
- Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
- Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
- Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
To make the frosting
- While the cupcakes cool, make the frosting.
- Add the freeze-dried berries to a food processor and grind into a powder. Set aside.
- Add the butter to a large mixer bowl and mix until smooth.
- Add about half of the powdered sugar and mix until smooth
- Add up to 3 tablespoons of water or milk and the salt and mix until smooth.
- Add the remaining powdered sugar and powdered berries and mix until well combined and smooth. Add additional water or milk, as needed. Set frosting aside.
Make the filling
- Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl.
- Whip on high speed with the whisk attachment until soft peaks form.
- Add the cream cheese and continue whipping until stiff peaks form. Itโll happen quickly.
- Stir in the chopped strawberries.
Assemble the cupcakes
- When the cupcakes have cooled, use a cupcake corer or small knife to remove the centers of the cupcakes.
- Fill the centers with the cream filling.
- Pipe the frosting onto the cupcakes. I used Ateco tip 844.
- Top the cupcakes with a strawberry, then refrigerate until ready to serve. Cupcakes are best served at room temperature.
Nutrition
- Serving Size: 1 Slice
- Calories: 431
- Sugar: 42.3 g
- Sodium: 88.7 mg
- Fat: 23.3 g
- Carbohydrates: 53.2 g
- Protein: 4 g
- Cholesterol: 63.6 mg
Categories
Enjoy!
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How long will these last for?
They should be fine for 3-4 days, as long as your strawberries are fresh and hold up well.
Hi Lindsay. Your cupcakes look amazing! I want to make them for my granddaughterโs 4th birthday because she has requested a cake or cupcakes with strawberries and pink frosting (her favorite color). I love that your frosting is all natural and not tinted with food coloring. The party is early in the day, so if I bake the cupcakes, fill them and frost them, will they last overnight in the refrigerator in an airtight cupcake holder? Thank you!
Yes, they will definitely last overnight without a problem. I hope she loves them!
Thatโs great. Thank you so much for letting me know. Iโm sure she and all of the party guests will love them! I will come back in a few weeks to post a review after the party!
Hi again Lindsay. As previously mentioned. I wanted to make these cupcakes for my for my granddaughterโs 4th birthday party. The party was yesterday and everyone LOVED them! I received so many compliments. They are absolutely delicious! All of the components of the cupcakes are wonderful. The aroma of the cupcakes themselves while baking was heavenly, and the taste and texture was perfect. I love the filling and can see using that for other desserts, such as individual trifles, etc. The strawberry frosting came out great, and because my daughter had requested a frosting without food coloring, this recipe certainly fit the bill. Such great strawberry flavor too! Thank you for the wonderful recipe. This is not a recipe you put together in a short period of time, but a great one for a special occasion such as this one. I will definitely be making them again in the future.
Iโm so glad to hear you enjoyed them!
Holy moly these are amazing. Followed the recipe and they turned out great.
Iโm so glad you enjoyed them!
Fresh strawberries in a frosting never seems to stiffen up and turn a bit soupy. This is the nature of fresh strawberries I think, as I l kept adding powdered sugar until I felt like the flavor was being compromised. I love the freeze dried strawberries, they pack a punch!!!
That said, Iโm still Leary of putting the fresh strawberries in my filling.
Would this make enough for 2 9 rounds to make a cake?
No, youโd want to at least double it. If you want the cake to be a full 4 inch height, you maybe want to triple it.
How would I make a chocolate version of this recipe?
Are you looking for just a chocolate cupcake base instead of vanilla? Iโd recommend these chocolate cupcakes.
I am making my strawberry cake soon and I want a new icing. Iโm not a fan of freeze dried strawberries. Iโve made this cupcake before and itโs delicious-is it possible to use this filling as my icing? Will it hold up for a few days? Thank you!
You could use the filling as the frosting, I just wouldnโt add the strawberry chunks, since you wouldnโt be able to pipe them.
Thank you ๐