Strawberries and Cream Cupcakes

These delicious strawberries and cream cupcakes are perfect for strawberry season. Moist vanilla cupcakes dotted with strawberry pieces and topped with whipped cream and berries. No fancy decorating skills required and so delicious!

Prep Time30

Cook Time22

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: Strawberries and Cream Cupcakes

Servings: cupcakes

Author: Fiona Dowling

Equipment

12-cavity muffin pan

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 they should be 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 350F (180C) 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. Set aside.
In a large bowl, beat together the butter and sugar until creamed.
Add in the vanilla extract, then beat in the eggs 1 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 about 1/3 of 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. They should take 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).

Notes

Strawberries: Be sure to use fresh strawberries for this recipe.
Room Temperature Ingredients: For the cupcakes, be sure that the butter, eggs, sour cream and milk are all at room temperature before getting started.
Cream: The whipping cream should be somewhere between 33-35% MF. It should be cold for easier whipping.
Make Ahead Tips: Cupcakes can be made 1 day before serving. Cool fully, then store in an airtight container at room temperature overnight. Only add the whipped cream topping the day you plan to serve. Store in an airtight container in the fridge until ready to serve. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition: Details provided are an estimate only and based on 1 cupcake with whipped cream topping.

Nutrition