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Strawberries and Cream Cupcakes

Strawberries and Cream Cupcakes

Strawberries and cream cupcakes offer a light, fruity treat with a rich, creamy frosting that’s perfect for any celebration. These cupcakes combine the classic flavors of strawberries and cream into a deliciously moist and fluffy dessert everyone will enjoy.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 14

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.