Introduction
Strawberries and cream cupcakes combine the classic flavors of fresh strawberries and rich, velvety cream into a delightful dessert that’s perfect for any occasion. These cupcakes offer a light, fluffy texture with a burst of sweet strawberry flavor, complemented by the creamy richness of the frosting. They’re an irresistible treat that pairs beautifully with summer gatherings, picnics, or any time you’re craving a sweet, fruity dessert. The subtle sweetness of the strawberries perfectly balances the richness of the cream, creating a harmonious and decadent experience in every bite. Whether you’re serving them at a birthday party or enjoying them as a simple dessert, strawberries and cream cupcakes will always be a crowd-pleaser.
The History of Strawberries and Cream Cupcakes
The combination of strawberries and cream has been a beloved pairing for centuries, originally gaining popularity in England in the 18th century as a simple and refreshing treat for the summer months. Strawberries, which were once considered a rare and luxurious fruit, were often served with cream to highlight their sweet flavor. The modern-day cupcake, a small and portable version of a traditional cake, began to rise in popularity in the 19th century. Combining the two, strawberries and cream cupcakes offer a contemporary twist on a timeless classic. These cupcakes reflect the elegance and freshness of their history, with a light and fluffy texture that captures the essence of this classic dessert pairing.
Ingredients Breakdown
To make strawberries and cream cupcakes, you’ll need basic baking ingredients such as all-purpose flour, sugar, eggs, butter, baking powder, and vanilla extract. Fresh strawberries are the star of the show, used both in the cupcake batter for flavor and in the frosting for a fruity, vibrant touch. For the creamy frosting, you’ll need heavy cream, powdered sugar, and vanilla extract to achieve that smooth, luscious texture that complements the strawberry flavor. The addition of a small amount of milk helps balance the batter, keeping the cupcakes moist and tender. A pinch of salt enhances the overall flavor, ensuring that the sweetness of the strawberries isn’t overpowering.
Step-by-Step Recipe:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, combine 1 ½ cups (190 g) of all-purpose flour, 1 ½ tsp of baking powder, and a pinch of salt. Set aside.
- In a large bowl, beat together ½ cup (115 g) of softened butter and 1 cup (200 g) of granulated sugar until light and fluffy.
- Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 tsp of vanilla extract.
- Gradually add the dry ingredients into the wet ingredients, alternating with ½ cup (120 ml) of milk. Start and finish with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup (150 g) of finely chopped fresh strawberries.
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack before frosting.
- To make the frosting, beat 1 cup (240 ml) of heavy cream and 1 cup (120 g) of powdered sugar in a chilled bowl until stiff peaks form. Stir in 1 tsp of vanilla extract.
- Once the cupcakes have cooled, pipe or spread the whipped cream frosting generously on top. Garnish with fresh strawberry slices for an extra touch of sweetness.
Tips for the Perfect Strawberries and Cream Cupcakes
For the perfect strawberries and cream cupcakes, be sure not to overmix the batter once you add the dry ingredients. Overmixing can lead to dense cupcakes instead of the light, fluffy texture you’re aiming for. When folding in the strawberries, be gentle to avoid breaking them up too much, as you want small chunks of strawberry in the cupcakes. For the frosting, using chilled beaters and a cold mixing bowl will help the cream whip up faster and achieve the perfect consistency. For an extra burst of flavor, consider adding a bit of strawberry puree to the frosting or the batter. To keep the cupcakes moist, store them in an airtight container at room temperature for up to three days.
Variations and Customizations
There are many ways to customize these strawberries and cream cupcakes. You can experiment with different fruit fillings, such as raspberries or blueberries, for a mixed berry flavor. For a bit of crunch, you can add finely chopped nuts like almonds or pistachios to the batter or sprinkle them on top of the frosting. If you prefer a richer frosting, you could replace some of the heavy cream with mascarpone cheese for a tangy twist. For a more decadent treat, drizzle a bit of strawberry syrup over the top or even fill the cupcakes with strawberry jam before frosting. These cupcakes can also be made into a larger cake if you prefer a layered version of the dessert.
Health Considerations and Nutritional Value
While strawberries and cream cupcakes are a delicious treat, they are typically high in sugar and calories due to the sweetened frosting and flour-based batter. The addition of fresh strawberries adds a touch of fruit and fiber, but the overall nutritional value may be limited. To make them a bit healthier, consider using whole wheat flour or substituting some of the sugar with a natural sweetener like honey or stevia. You can also make the frosting with a lighter version of whipped cream or use Greek yogurt to reduce fat content while still achieving a creamy texture. If you’re looking for a dairy-free option, substitute the heavy cream with coconut cream and use non-dairy milk in the batter. Keep in mind that, like most cupcakes, strawberries and cream cupcakes should be enjoyed in moderation as a treat.
FAQ
- Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries, but be sure to thaw them and drain off any excess liquid before adding them to the batter or frosting to prevent the mixture from becoming too runny. - How can I store leftover cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to three days. If you need to store them longer, refrigerate them for up to a week or freeze them for up to three months. - Can I make the frosting ahead of time?
Yes, you can make the frosting ahead of time. Store it in the fridge in an airtight container for up to two days. Before using, bring it to room temperature and re-whip it if necessary. - Can I add food coloring to the frosting?
Absolutely! If you’d like a pop of color, feel free to add a few drops of pink or red food coloring to the frosting to give it a vibrant hue that matches the strawberry theme.
Strawberries and Cream Cupcakes
Ingredients
Vanilla Cupcakes
- 6 tbsp 84g unsalted butter, at room temperature
- 3/4 cup 155g sugar
- 6 tbsp 86g sour cream
- 2 tsp vanilla extract
- 3 large egg whites at room temperature
- 1 1/4 cups 163g all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 6 tbsp 90ml milk
- 2 tbsp 30ml water
Strawberry Frosting
- 1 cup freeze-dried strawberries
- 1 cup 224g unsalted butter, at room temperature
- 4 cups 460g powdered sugar
- 3 –4 tbsp 45-60ml water or milk
- Pinch of salt
- Fresh berries for topping
Filling
- 1/2 cup 120ml heavy whipping cream, chilled
- 1/4 cup 29g powdered sugar
- 1/2 tsp vanilla extract
- 3 oz cream cheese at room temperature
- 1/2 cup chopped strawberries
Instructions
Make the Cupcakes
- Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
- In a large mixing bowl, cream the butter and sugar together until the mixture is light in color and fluffy, about 3-4 minutes. Be sure not to rush this step, as proper creaming will help give the cupcakes a lighter texture.
- Add the sour cream and vanilla extract, mixing until well combined.
- Add the egg whites in two batches, mixing until incorporated after each addition. Scrape down the sides of the bowl as needed to ensure all ingredients are well blended.
- In a separate bowl, combine the dry ingredients. In a small measuring cup, mix the milk and water together.
- Add half of the dry ingredients to the batter and mix until well combined. Then, add the milk mixture and mix again until fully combined. Add the remaining dry ingredients and mix until just combined, scraping down the sides of the bowl as necessary.
- Fill each cupcake liner about halfway with the batter. Bake for 15-17 minutes, or until a toothpick inserted comes out with just a few crumbs.
- Once done, remove the cupcakes from the oven and let them cool for 2-3 minutes in the pan. Then, transfer them to a cooling rack to cool completely.
To Make the Frosting
- While the cupcakes are cooling, prepare the frosting.
- Add the freeze-dried strawberries to a food processor and grind them into a fine powder. Set this aside.
- In a large mixing bowl, beat the butter until smooth.
- Add about half of the powdered sugar and mix until smooth.
- Add 3 tablespoons of water or milk along with the salt, mixing until smooth again.
- Finally, add the remaining powdered sugar and the powdered strawberries, mixing until fully combined and smooth. If the frosting is too thick, add more water or milk, a little at a time. Set the frosting aside.
Make the Filling
- In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
- Whip the mixture on high speed using the whisk attachment until soft peaks form.
- Add the cream cheese and continue whipping until stiff peaks form—this will happen quickly.
- Gently stir in the chopped strawberries.
Assemble the Cupcakes
- Once the cupcakes have cooled, use a cupcake corer or small knife to remove the centers of the cupcakes.
- Fill the centers with the prepared cream filling.
- Pipe the strawberry frosting onto the cupcakes, using a decorating tip such as Ateco tip 844.
- Top each cupcake with a fresh strawberry.
- Refrigerate the cupcakes until you’re ready to serve. For the best flavor, serve them at room temperature.