Description
Strawberries and Cream Cupcakes are the epitome of summer indulgence. These cupcakes combine the freshness of juicy strawberries with the rich, creamy delight of whipped cream topping, making them perfect for any celebration or casual gathering.
Each bite of these cupcakes offers a burst of sweet strawberry flavor, balanced perfectly with the light and fluffy cream. The recipe is simple to follow, ensuring that even novice bakers can achieve impressive and delicious results. Serve them at your next event and watch them disappear in no time!
Ingredients
Strawberry Cupcakes:
1 2/3 cup all-purpose flour (209 grams)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (112 grams), softened, but not starting to melt
1 cup granulated sugar (200 grams)
2 large eggs, room temperature
2 teaspoons vanilla extract
1/3 cup sour cream (80 ml), room temperature
1/2 cup whole milk (120 ml), room temperature, 2% works too
2/3 cup chopped strawberries, chopped slightly larger than a chocolate chip
Whipped Cream Topping:
1 1/2 cup heavy cream or whipping cream (360 ml), cold
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/2 cup chopped strawberries, finely chopped
14–16 strawberries, optional
Instructions
Strawberry Cupcakes:
Preheat the oven to 350°F (180°C) and line a muffin tin with muffin papers. This recipe will make about 14-16 cupcakes, so you will either need to use two muffin tins or bake 1 tin of muffins, let the pan cool, and then bake the additional 2-4 cupcakes.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk together and set aside.
In a large bowl, beat together the butter and sugar until creamed.
Add in the vanilla extract, then beat in the eggs one at a time until incorporated (you should no longer see pieces of egg).
Add about 1/3 of the flour mixture into the butter mixture and slowly beat together on a low speed until incorporated. Then stir in the sour cream.
Beat in another 1/3 of the flour mixture into the batter with the mixer on a low speed, then beat in the milk (again with the mixer on a low speed). Then beat in the rest of the flour mixture.
Carefully fold in the chopped berries.
Spoon the batter into the prepared pans, filling each muffin cavity about 2/3 to 3/4 full. You should end up with about 14-16 cupcakes in total. If you only get 12 cupcakes (and you use all of the batter), then your cupcakes are too full and will overflow.
Bake 1 tray at a time in the middle of the preheated oven for about 21-24 minutes, or until the tops look set and an inserted toothpick comes out clean or with a few moist muffin crumbs but no gooey muffin batter.
Cool the muffins in the pan for at least 10 minutes, then carefully transfer to a cooling rack to continue cooling.
Whipped Cream Topping:
On the day you plan to serve the cupcakes, make the whipped cream topping. Add the cold cream and powdered sugar to a cold bowl. Using the whisk attachment on your electric mixer, beat the cream until it’s light and fluffy but not starting to curdle.
Stir in the vanilla extract and chopped berries.
Ensure the cupcakes are completely cooled, then top each cupcake with a dollop of cream and a berry. Place in the fridge until ready to serve. (I recommend serving as soon as possible).
- Prep Time: 20 minutes
- Cook Time: 24 minutes
Nutrition
- Calories: 250 kcal