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Strawberries and Cream Cupcakes
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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.

Course Baking
Cuisine Canadian
Keyword cupcakes, Strawberry
Servings 18 cupcakes

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

  1. Preheat the oven to 350F and line two muffin tins with paper cup liners.
  2. In a large bowl, sift the flour and baking powder, and whisk in the sugar and salt.
  3. 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.
  4. 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.
  5. Cool slightly before carefully removing the cupcakes from the tin to cool completely on a wire rack.
  6. 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.
  7. 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