I was at a birthday party this summer where some talented gal made Peaches and Cream Cupcakes…they were to die for! Of course, living in the Okanagan I will take any chance I can get to use fruit in a recipe. It was my inspiration for making these cupcakes.
If you’re looking for a fancy treat to serve at your next girl’s night or birthday party, these will do the trick! I know that a lot of people reach for cake mixes out of a box, but it’s really not difficult to make your own, and it allows you to completely control everything that goes into them! They aren’t complicated to make and are SO showy. The recipe calls for fresh or frozen strawberries, which are pureed right into the batter, meaning that you can make these beauties all-year round.
Photography by Mackenzie Jane Photo
Strawberries & Cream Cupcakes
These strawberries and cream cupcakes are everything you want in a dessert that feels special but still familiar. Soft, tender vanilla cupcakes filled with real strawberries and topped with a lightly whipped cream frosting, they’re fresh, nostalgic, and just indulgent enough, perfect for spring celebrations, birthdays, or any day that could use a little sweetness.
Ingredients
Strawberry Cupcake Ingredients
- 3 cups flour
- 1 ½ cups sugar
- 1½ tablespoons baking powder
- ½ teaspoon salt
- 4 eggs beaten
- 2 cups puréed strawberries*
- ½ cup melted butter
- 1 tablespoon vanilla
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 10 drops pink food coloring optional
Whipped Cream Icing Ingredients
- 2 cups heavy whipping cream
- 1 teaspoon vanilla
- 3 tablespoons sugar
- 1 package whipping cream stabilizer
- Fresh strawberries for decoration
- * for puréed strawberries place 4-5 cups of fresh or slightly thawed frozen strawberries in a blender and pulse until smooth
Instructions
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Preheat the oven to 350F and line two muffin tins with paper cup liners.
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In a large bowl, sift the flour and baking powder, and whisk in the sugar and salt.
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In a separate medium bowl, whisk the eggs. Whisk in the strawberry puree, melted butter, vanilla, lemon juice, lemon zest, and food colouring, if using, to combine. Add the wet ingredients into the dry ingredients and whisk until just combined.
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Divide the batter evenly among the muffin tins and bake until the tops are firm to the touch and a toothpick inserted into the middle comes out clean, 20-25 minutes.
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Cool slightly before carefully removing the cupcakes from the tin to cool completely on a wire rack.
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In a large bowl using an electric mixer on medium-high speed, whip the heavy cream, sugar, vanilla, and whipping cream stabilizer until it forms stiff peaks.
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Using a piping bag fitted with a large diameter tip (of your choice depending on the pattern you want to achieve), fill the piping bag with the whipping cream mixture and pipe a swirl of cream on top of each cupcake. Top the cupcakes with a single strawberry and serve.
Recipe Notes
* for puréed strawberries, place 4-5 cups of fresh or slightly thawed frozen strawberries in a blender and pulse until smooth
These sound delicious! What is Whip It and where can I get it?
Thanks in advance!
We made a version of these cupcakes for my son’s first birthday party in August! We used a Martha Stewart recipe and Ontario organic strawberries, and they were a huge hit. Strawberry swiss meringue buttercream for the top. Decadent!
I plan on making these for my daughters birthday party, do you think the cupcake(without icing) would freeze well? I would like to make them a few days before.
Yes they freeze well! I froze a bunch:)
I want to make these for my sons first birthday! Where would I find whipping cream stabilizer??
Hi Karli, in the baking section of any grocery store (Oetker makes one)
Hi Tori,
I can’t wait to make these. Can you recommend a Pipping Set? I’ve never used one before and I’ve been looking on-line and there are so many brands and types.
Your advice on this would be much appreciated.
Thanks, Jodi
I think that Wilton has the best baking sets for piping/icing. I have a larger set that I absolutely love – you can buy them at Michaels or online of course! I don’t have the packaging so I don’t know exactly what size they are but the bottom end is about 1″ diameter.
Thanks so much for these! I love stumbling on amazing dairy free recipes 🙂
Also, I added almond extract along with the vanilla and YUM.
great idea! So glad you liked them!
Do you have a dairy free icing option? Looking to make these for a party with a dairy allergy.
Hi Bri,
You could make a buttercream icing (Wilton has a great one on their site) and just use vegan butter!
Would you recommend adding frozen wild blueberries to the batter before baking? I’m thinking about one cup.
Hi Nick it’s hard to say as I have never tried but of course let me know how it goes! I think you should be fine adding that amount:)
Hi Tori
These tasted amazingly good….loved them. One question – the inside of my cupcakes were not pinkish as I expected. Is that normal or should they have been pink inside? Will make these again!
Hi Mary Anne! Yes that’s right – you can add a couple of drops of food colouring (you can find the natural stuff) if you want them to be more pink!