When the first hints of summer began to peek through the windows, I found myself craving something light, sweet, and utterly delightful. That’s when I decided to whip up a batch of Strawberries and Cream Cupcakes. These little treats are not just a feast for the taste buds; they evoke the very essence of warm days filled with sunshine and laughter. The vibrant flavors of fresh strawberries combined with the creamy, fluffy frosting bring joy with every bite.
Jump to:
- <strong>Strawberries and Cream Cupcake Ingredients</strong>
- How to Make Strawberries and Cream Cupcakes
- <strong>Strawberries and Cream Cupcakes Variations</strong>
- How to Store and Freeze Strawberries and Cream Cupcakes
- What to Serve with <strong>Strawberries and Cream Cupcakes</strong>?
- Make Ahead Options
- Strawberries and Cream Cupcakes Recipe FAQs
As I gathered the ingredients—flour, sugar, butter, and of course, those luscious strawberries—memories of summer picnics and gathering with friends danced in my mind. The beauty of this recipe lies in its simplicity and the way it effortlessly transforms mundane moments into sweet celebrations. Whether you’re planning a backyard barbecue, a birthday party, or simply want to indulge in a homemade dessert, these cupcakes are sure to steal the show. Join me as we create a dessert that’s as heartwarming as it is delicious, one that will brighten any occasion!
Why You'll Love This Strawberries and Cream Cupcakes
- These Strawberries and Cream Cupcakes are incredibly easy to make, allowing you to whip up a delightful treat in just 40 minutes.
- The combination of fresh strawberries and fluffy frosting creates a flavor explosion that will leave everyone begging for more.
- Not only are these cupcakes perfect for summer gatherings, but they are also versatile enough to be enjoyed at any celebration, making them a true crowd-pleaser.
- With their vibrant colors and beautiful presentation, these cupcakes are sure to impress, making them a fantastic centerpiece for any dessert table.
Strawberries and Cream Cupcake Ingredients
Get ready for a sweet treat with these Strawberry and Cream Cupcakes!
For the Cupcakes
- All-purpose flour – helps create a fluffy cupcake base that holds up to the frosting.
- Granulated sugar – sweetens the cupcakes and adds a lovely golden color.
- Unsalted butter – adds richness and moisture to the batter; make sure it’s softened for easy mixing.
- Large eggs – provide structure and help create a tender crumb.
- Vanilla extract – enhances the overall flavor with a warm, aromatic touch.
- Whole milk – keeps the batter moist and adds a hint of creaminess.
- Baking powder – ensures your cupcakes rise to perfection and stay light and airy.
For the Frosting
- Unsalted butter – beat until creamy for a rich and luscious frosting.
- Powdered sugar – gives the frosting its sweetness and smooth texture; sift it for a fluffier finish.
- Heavy cream – adds a rich creaminess to your frosting, making it indulgent.
- Vanilla extract – a splash in the frosting gives added depth to the flavor.
- Fresh strawberries – their pureed form contributes natural sweetness and vibrant color to the frosting.
For Topping
- Fresh strawberries – sliced to add a fresh, fruity garnish that complements the cupcakes beautifully.
- Whipped cream – optional, but it adds an extra layer of delightful creaminess to every bite.
Now you’re all set to create these lovely Strawberries and Cream Cupcakes that will certainly brighten your day!
How to Make Strawberries and Cream Cupcakes
Preheat the Oven: Start by preheating your oven to 350°F (175°C) and preparing a cupcake pan with liners. It’s the perfect temperature for baking these delightful treats!
Mix the Batter: In a large bowl, combine the all-purpose flour, granulated sugar, softened unsalted butter, eggs, vanilla extract, whole milk, and baking powder. Mix until smooth and creamy, about 2-3 minutes, ensuring there are no lumps.
Fill the Liners: Carefully spoon the batter into each cupcake liner, filling them about two-thirds full to allow for rising. Bake in the preheated oven for 18-20 minutes, or until they’re golden brown and a toothpick inserted comes out clean.
Make the Frosting: While the cupcakes cool, beat the unsalted butter in a mixing bowl until creamy. Gradually add the powdered sugar, then the heavy cream and vanilla extract. Continue mixing until light and fluffy, about 3-4 minutes.
Add the Strawberries: Gently fold in the pureed strawberries into your frosting, mixing thoroughly. This will give your frosting that beautiful pink hue and delicious flavor!
Frost the Cupcakes: Once the cupcakes have completely cooled, use a spatula or piping bag to frost each cupcake generously with the strawberry cream frosting.
Garnish: Top each frosted cupcake with sliced fresh strawberries and a dollop of whipped cream for an extra touch of sweetness and elegance.
Optional: Sprinkle a tiny bit of crushed graham crackers on top for added texture and flavor!
Exact quantities are listed in the recipe card below.
Strawberries and Cream Cupcakes Variations
Feel free to get creative with these delightful cupcakes, turning them into your own signature treats!
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend for a delightful version anyone can enjoy.
Dairy-Free: Use coconut oil and almond milk instead of butter and whole milk for a creamy, dairy-free alternative that retains flavor.
Vegan: Replace eggs with flaxseed meal mixed with water, and choose dairy-free butter and plant-based milk for a cruelty-free treat.
Chocolate Twist: Add 1/2 cup of cocoa powder to the cupcake batter for a chocolatey version that pairs beautifully with strawberry frosting.
Lemon Zest: Stir in the zest of one lemon into the batter and frosting for a refreshing citrusy twist that beautifully complements strawberries.
Texture Boost: Incorporate some chopped nuts like almonds or walnuts into the batter for added crunch and flavor depth.
Spiced Up: Add a pinch of cinnamon or nutmeg into the batter for a warm, aromatic profile that dances on the palate.
Fruity Mix-ins: Experiment by adding blueberries or raspberries along with the strawberries for a mixed berry explosion in every bite.
How to Store and Freeze Strawberries and Cream Cupcakes
Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days to keep them moist and fresh. Avoid refrigerating them as it can dry them out.
Fridge: If you’ve frosted the cupcakes, place them in the fridge for up to 3 days in a sealed container. This will help preserve the freshness of the strawberries in the frosting.
Freezer: You can freeze both frosted and unfrosted cupcakes! Wrap them tightly in plastic wrap and aluminum foil, then store in the freezer for up to 3 months. Thaw in the fridge overnight before serving.
Reheating: For a warm treat, microwave unfrosted cupcakes for about 10-15 seconds. Frost them right before serving, especially if they’ve been frozen. Enjoy your Strawberries and Cream Cupcakes!
What to Serve with Strawberries and Cream Cupcakes?
When it comes to pairing your delicious cupcakes, let’s create a symphony of flavors that will delight your taste buds.
Fresh Fruit Salad: A medley of seasonal fruits will add a refreshing crunch that beautifully complements the sweetness of the cupcakes. The natural juiciness enhances the dessert experience!
Whipped Cream Dreams: Serve extra whipped cream on the side, allowing guests to personalize their cupcakes with a dollop of fluffy delight. It adds a light, airy texture ensuring every bite is blissful.
Sparkling Lemonade: The zesty sparkle from refreshing lemonade cuts through the sweetness while invigorating the palate, making each bite feel like summer in a glass.
Chocolate Ganache: Rich, velvety chocolate ganache drizzled over the cupcakes creates a decadent twist. It balances the fruity notes, adding an indulgent layer of flavor.
Vanilla Ice Cream: A scoop of vanilla ice cream alongside your cupcakes makes for an irresistible combination. The creaminess contrasts the soft, fluffy texture of the cupcake and enhances those strawberry flavors.
Mint Tea: A hot cup of mint tea brings a soothing herbal note that pairs surprisingly well with the sweet and fruity cupcakes, perfect for a cozy afternoon gathering.
Each pairing is designed to elevate your Strawberries and Cream Cupcakes, bringing vibrancy to your dessert table while fulfilling that sweet tooth!
Make Ahead Options
These Strawberries and Cream Cupcakes are perfect for busy home cooks looking to save time during the week! You can prepare the cupcakes themselves up to 24 hours ahead. Simply bake and cool the cupcakes, then store them in an airtight container at room temperature to keep them fresh. For the strawberry cream frosting, you can make it up to 3 days in advance; just refrigerate it in a sealed container. When you’re ready to serve, let the frosting sit at room temperature for about 30 minutes to soften, then frost your cupcakes and garnish with fresh strawberries and whipped cream. This meal prep approach ensures your cupcakes remain just as delightful when finished as they are straight out of the oven!
Chef's Helpful Tips
- Ensure your unsalted butter is at room temperature before mixing for a smoother batter when making the Strawberries and Cream Cupcakes.
- Avoid overmixing the batter once the flour is added to keep the cupcakes light and airy.
- When making the frosting, sift your powdered sugar before adding it to create a fluffier texture and prevent lumps.
- Allow the cupcakes to cool completely before frosting to ensure the frosting doesn’t melt off.
Strawberries and Cream Cupcakes Recipe FAQs
How can I tell if my strawberries are ripe for the cupcakes?
Absolutely! Look for strawberries that are bright red and feel slightly soft to the touch. Avoid ones with dark spots or a dull color, as they may not be ripe. For the best flavor in your cupcakes, select strawberries that are both fragrant and firm, with no signs of mold.
How should I store the cupcakes and for how long?
For unfrosted cupcakes, place them in an airtight container at room temperature for up to 2 days. This keeps them moist and tasty! If they’re frosted, they can be stored in the fridge for up to 3 days. Just be sure to use a sealed container to keep them fresh.
Can I freeze Strawberries and Cream Cupcakes? How do I do it?
Yes, you can absolutely freeze both frosted and unfrosted cupcakes! Start by wrapping each cupcake tightly in plastic wrap, ensuring there are no air pockets. Then, place the wrapped cupcakes in a resealable freezer bag or an airtight container. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply thaw them in the fridge overnight and frost (if unfrosted) just before serving!
What should I do if my frosting is too runny?
No worries! If your frosting is runny, it’s likely because the butter or heavy cream was too warm. To fix this, chill the frosting in the refrigerator for about 15-20 minutes to firm it up. Alternatively, gradually add a bit more powdered sugar while mixing until you reach the desired consistency. Remember, the frosting should be spreadable but not overly loose.
Are these cupcakes safe for kids with nut allergies?
Yes, these Strawberries and Cream Cupcakes are nut-free! However, always double-check your ingredients for any hidden nut traces, especially in the vanilla extract and butter. If you’re serving kids with allergies, please ensure all equipment used is thoroughly cleaned to avoid cross-contamination.
Can I use other fruits instead of strawberries?
Very! Feel free to experiment with other fruits like raspberries or blueberries, which would add a delightful flavor as well! Just make sure to adjust the frosting to complement the fruits used, potentially using fruit purees for similar taste. Enjoy the process of creating your unique version!
Strawberries and Cream Cupcakes
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and prepare a cupcake pan with liners.
- In a large bowl, combine the all-purpose flour, granulated sugar, softened unsalted butter, eggs, vanilla extract, whole milk, and baking powder. Mix until smooth and creamy, about 2-3 minutes.
- Spoon the batter into each cupcake liner, filling them about two-thirds full. Bake for 18-20 minutes, or until golden brown.
- While the cupcakes cool, beat the unsalted butter until creamy. Gradually add the powdered sugar, then the heavy cream and vanilla extract. Mix until light and fluffy.
- Gently fold in the pureed strawberries into your frosting, mixing thoroughly.
- Frost each cupcake generously with the strawberry cream frosting once completely cooled.
- Top with sliced fresh strawberries and whipped cream for added sweetness.
