Indulge in the sweet simplicity of Strawberries and Cream Cupcakes, a perfectly balanced treat that captures the essence of sun-ripened berries and luscious cream. This recipe is your shortcut to a delightful dessert experience, ideal for any occasion from a simple afternoon tea to a joyous celebration, offering incredible flavor without the fuss.
Key Ingredients for Strawberries and Cream Cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup milk, at room temperature
- ½ cup finely chopped fresh strawberries (plus more for garnish)
- 1 cup heavy cream, cold
- ½ cup powdered sugar
- 1 teaspoon strawberry extract (optional, for enhanced flavor)
How to Make Strawberries and Cream Cupcakes
Prepare to delight your senses with these Strawberries and Cream Cupcakes, a recipe that’s as fun to make as it is to eat! Incredibly straightforward, these cupcakes boast a moist, tender crumb infused with real strawberry goodness, topped with a cloud-like cream frosting. The real magic happens with the fresh strawberries you fold directly into the batter, ensuring bursts of fruity flavor in every bite, and the light, airy frosting provides the perfect, elegant finish. With a preparation time of about 20 minutes and a baking time of 18-22 minutes, you’ll have a batch of these delectable treats ready in no time.
Step-by-Step Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease it well with butter or baking spray.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Incorporate Wet and Dry Ingredients Alternately: Add about one-third of the dry ingredients to the butter mixture and mix on low speed until just combined. Then, add half of the milk and mix until just combined. Repeat this process, alternating dry ingredients and milk, ending with the dry ingredients. Be careful not to overmix.
- Fold in Strawberries: Gently fold in the finely chopped fresh strawberries until evenly distributed throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake Cupcakes: Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- Prepare Cream Frosting: While the cupcakes are cooling, prepare the frosting. In a chilled bowl, whip the cold heavy cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and, if using, the strawberry extract, and continue to whip until stiff peaks form. Be careful not to over-whip.
- Frost Cupcakes: Once the cupcakes are completely cool, generously frost each one with the prepared cream frosting.
- Garnish: Garnish the frosted cupcakes with extra chopped fresh strawberries or thin strawberry slices, if desired.
Why You’ll Love This Strawberries and Cream Cupcakes
You’ll adore these Strawberries and Cream Cupcakes for their delightful burst of fresh strawberry flavor, a vibrant counterpoint to the rich, sweet creaminess of the frosting. Unlike baked strawberry cakes that can sometimes lose their vibrant fruitiness, each bite of these cupcakes guarantees a juicy, natural strawberry punch thanks to the fresh berries folded directly into the tender batter. Making these at home is also incredibly cost-effective, allowing you to create an elegant dessert that rivals expensive bakery versions for a fraction of the price, proving that homemade always tastes better.
The fluffy, cloud-like whipped cream frosting is the perfect airy embrace for the moist cake, providing a light and refreshing counterpoint that’s simply irresistible. Imagine the joy of serving these beautiful creations, knowing you’ve whipped them up with love and readily available ingredients. It’s a simple yet sophisticated dessert that’s perfect for sunny afternoons or any gathering where a touch of sweetness is desired. Don’t wait to experience this delightful treat; try these Strawberries and Cream Cupcakes yourself and taste the magic of fresh, simple ingredients transformed into pure joy!
Storing and Reheating Tips
To keep your delicious Strawberries and Cream Cupcakes fresh and flavorful, proper storage is key. It’s best to store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. If they are frosted with the cream frosting, they must be refrigerated due to the dairy content. Place them in an airtight container in the refrigerator for up to 3-4 days.
When it comes to reheating, these cupcakes are best enjoyed at room temperature. If they have been refrigerated, simply take them out about 30-60 minutes before serving to allow the frosting to soften slightly and the cake to reach ideal temperature. Freezing is generally not recommended for cream-frosted cupcakes as the texture of the frosting can change significantly upon thawing. However, unfrosted cupcakes can be frozen in an airtight container with plastic wrap for up to 1 month, then thawed at room temperature and frosted just before serving.
Final Thoughts
These Strawberries and Cream Cupcakes are a testament to the beauty of simple, fresh ingredients coming together. They offer a delightful balance of fruit and cream that’s both comforting and celebratory. Give them a try; you’ll find they’re an easy way to bring a smile to any face.
Strawberries and Cream Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease it well with butter or baking spray.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.1/2 cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.1 teaspoon vanilla extract
- Add about one-third of the dry ingredients to the butter mixture and mix on low speed until just combined. Then, add half of the milk and mix until just combined. Repeat this process, alternating dry ingredients and milk, ending with the dry ingredients. Be careful not to overmix.1/2 cup milk
- Gently fold in the finely chopped fresh strawberries until evenly distributed throughout the batter.1/2 cup finely chopped fresh strawberries
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting. In a chilled bowl, whip the cold heavy cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and, if using, the strawberry extract, and continue to whip until stiff peaks form. Be careful not to over-whip.1 cup heavy cream, cold, 1/2 cup powdered sugar, 1 teaspoon strawberry extract
- Once the cupcakes are completely cool, generously frost each one with the prepared cream frosting.
- Garnish the frosted cupcakes with extra chopped fresh strawberries or thin strawberry slices, if desired.1/2 cup finely chopped fresh strawberries