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Fraiche Living

Tori Wesszer, Food and Lifestyle Blogger

  • Home
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    • Basics
    • Breakfast
    • Smoothies
    • Lunch
    • Appies & Snacks
    • Main Dishes
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  • Meal Plan
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  • Shop
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Desserts & Baking

Strawberries & Cream Cupcakes

November 3, 2017

Strawberries and Cream Cupcakes

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.

There’s something special about a cupcake versus a cake, right?!  But the one thing that makes me cringe at the thought of making cupcakes or muffins is cleaning the tin after I’m done. I suppose it’s because I’ve baked using muffin tins that were handed down to me from my grandma and mom for so many years, I just had no clue that not all muffin tins made you want to rip your hair out after using them!

I partnered with Paderno this week to test drive their professional bakeware line for a 3 post series (check out the one before for Apple Zucchini Bread and this Pumpkin Pecan Granola) and am IN LOVE!  The muffin tins that I used in this recipe were nothing short of amazing.  They are made from commercial-grade, heavy-gauge aluminized steel with a PFOA/PTFE-free non-stick interior which is why they clean up in a breeze!  I used them a number of times, and on one of my Instagram stories someone asked me how I keep them so clean?  I can’t take an ounce of credit for it, they really do just wipe down and stay looking new!

Back to these cupcakes, if you’re looking for a fancy treat (and these ARE a 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!  They are absolutely a treat.

How to make moist delicious Strawberries and Cream Cupcakes with Tori Wesszer from FraicheNutrition.com  How to make moist delicious Strawberries and Cream Cupcakes with Tori Wesszer from Fraiche Nutrition  How to incorporate fresh fruit into cupcakes for a healthier twist!

How to make fresh cream that holds its shape for cupcakes with Tori Wesszer from FraicheNutrition.com How to make fresh cream that holds its shape for cupcakes with Tori Wesszer from FraicheNutrition.com

How to make moist delicious Strawberries and Cream Cupcakes with Tori Wesszer from FraicheNutrition.com How to pipe whipped cream that holds on fraichenutrition.com

How to pipe whipped cream for cupcakes with fraichenutrition.com!Strawberries and Cream Cupcakes

Fresh and beautiful Strawberries and Cream Cupcakes using real strawberries on fraichenutrition.com.

Fresh and beautiful Strawberries and Cream Cupcakes perfect for birthday parties or a girl's night in on fraichenutrition.com

Strawberries & Cream Cupcakes

Makes 2 dozen cupcakes

 

Ingredients:

  • 3 c. flour
  • 1 ½ c. sugar
  • 1½ Tbsp. baking powder
  • ¼ tsp. salt
  • ¾ c. vegetable oil
  • 1 ¾ c. puréed strawberries*
  • 1 tsp. vanilla
  • 1 tsp. lemon zest
  • 1 Tbsp. lemon juice
  • 4 eggs, beaten
  • 2 c. heavy whipping cream
  • 1 tsp. vanilla
  • 2 Tbsp. sugar
  • 1 package whipping cream stabilizer
  • 24 small fresh strawberries for decoration

* for puréed strawberries, place 2-3 cups of fresh or lightly thawed frozen strawberries in a blender and pulse until smooth

 

Directions:

  1. Preheat oven to 350F.
  2. Line two Paderno Professional Muffin Tins with paper cup liners (or bake them in two batches if you only have one tin).
  3. In a large bowl, sift the flour and baking powder, and whisk in the sugar and salt.
  4. Add the vegetable oil, strawberry puree, vanilla, and lemon juice and zest to the dry ingredients and whisk until combined.
  5. Add the eggs, to the batter and whisk until just smooth (don’t overmix).
  6. Spoon the batter (I like using a large ice cream scoop) into each muffin tin to 3/4 full and bake until the tops are firm to the touch and a toothpick inserted into the middle comes out clean, approximately 20-25 minutes.
  7. Let cool for 5 minutes and carefully remove the cupcakes from the tin, and cool completely on a wire rack.
  8. In a large metal bowl using an electric mixer on medium-high speed, whip the heavy cream, vanilla and the 2 tablespoons of sugar to very stiff peaks.  If you are making the cake in advance, add the whipping cream stabilizer to the cream before whipping it (ie: Whip It) so that the whipping cream holds its shape.
  9. 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 each cupcake with a small strawberry (or a half a larger one) and serve.

How to make moist delicious Strawberries and Cream Cupcakes with Tori Wesszer from FraicheNutrition.com

Thank you Paderno for sponsoring this post!  Check out the other two posts in this series for more baking inspiration!

Photography by Mackenzie Jane Photo

Posted By: Tori Wesszer · In: Desserts & Baking

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<< Pumpkin Pecan Granola (Gluten-Free) Charlie’s Apple Cinnamon Oatmeal >>

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Comments

  1. Lori M says

    November 4, 2017 at 12:14 pm

    These sound delicious! What is Whip It and where can I get it?
    Thanks in advance!

    Reply
  2. Shalini says

    November 6, 2017 at 6:14 pm

    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!

    Reply
  3. Natasha Solvason says

    November 19, 2017 at 6:36 pm

    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.

    Reply
    • Tori Wesszer says

      November 22, 2017 at 5:42 am

      Yes they freeze well! I froze a bunch:)

      Reply
  4. Karli says

    February 8, 2019 at 9:43 pm

    I want to make these for my sons first birthday! Where would I find whipping cream stabilizer??

    Reply
    • Tori Wesszer says

      February 11, 2019 at 11:56 am

      Hi Karli, in the baking section of any grocery store (Oetker makes one)

      Reply
  5. Jodi says

    February 14, 2019 at 10:07 am

    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

    Reply
    • Tori Wesszer says

      February 16, 2019 at 2:10 pm

      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.

      Reply
  6. Carla says

    July 15, 2019 at 12:19 pm

    Thanks so much for these! I love stumbling on amazing dairy free recipes 🙂
    Also, I added almond extract along with the vanilla and YUM.

    Reply
    • Tori says

      July 15, 2019 at 12:59 pm

      great idea! So glad you liked them!

      Reply
  7. Bri says

    February 12, 2020 at 10:08 am

    Do you have a dairy free icing option? Looking to make these for a party with a dairy allergy.

    Reply
    • Tori Wesszer says

      February 12, 2020 at 3:45 pm

      Hi Bri,

      You could make a buttercream icing (Wilton has a great one on their site) and just use vegan butter!

      Reply

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