These strawberries-and-cream cupcakes are ideal for peak strawberry season. Moist vanilla cupcakes studded with fresh strawberry pieces and topped with lightly sweetened whipped cream and berries. Simple to make and delicious without any fancy decorating.
Strawberries and whipped cream are a timeless pairing, and these cupcakes capture that combination perfectly. The vanilla cupcakes are tender and fluffy, with small pieces of fresh strawberry folded into the batter. Instead of a heavy frosting, each cupcake is topped with a dollop of sweetened whipped cream mixed with more chopped berries.
They’re attractive in their simplicity and shine during summer gatherings, afternoon teas, or anywhere you want a bright, seasonal dessert. If you enjoy Wimbledon treats, these are a nod to the classic strawberries-and-cream tradition.
Making the Cupcakes
This is a straightforward vanilla cupcake recipe made with butter for extra flavor and both sour cream and milk for moisture. After the batter comes together, chopped fresh strawberries are gently folded in. Use fresh berries rather than frozen: frozen strawberries can bleed color into the batter and are often sliced too large, which makes them sink to the bottom.
Recipe Tip
Bring the butter, eggs, sour cream and milk to room temperature before you start. Room-temperature ingredients combine more evenly and reduce the chance of overmixing, which can make cupcakes tough or dry.
After the cupcakes cool completely, prepare the whipped cream. Whip cold heavy cream with a little powdered sugar until it’s thick enough to dollop but not overwhipped. Fold in finely chopped strawberries—about the size of a chocolate chip—so the cream stays light and evenly mixed.
Recipe Tip
Keep the cream, bowl and beaters cold before whipping. Chilling them for 10 minutes in the refrigerator makes whipping easier. Look for whipping cream with roughly 33–35% milk fat for best results.
These cupcakes offer a moist crumb and buttery vanilla flavor balanced by bright, sweet strawberries and a light whipped cream topping. The result is a delicate, fresh dessert that’s easy to make and delightful to serve.
If you love strawberries, consider trying other strawberry desserts such as strawberry layer cake, strawberries-and-cream cake, or strawberry muffins.
Strawberries and Cream Cupcakes
Equipment
- 12-cavity muffin pan
Ingredients
Strawberry Cupcakes
- 1 2/3 cup all-purpose flour (209 g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 g), softened but not melted
- 1 cup granulated sugar (200 g)
- 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)
- 2/3 cup chopped strawberries (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 finely chopped strawberries
- 14–16 whole strawberries, optional for garnish
Instructions
Strawberry Cupcakes
- Preheat the oven to 350°F (180°C) and line muffin tins with papers. This makes about 14–16 cupcakes; you may need to bake in two batches.
- In a bowl, sift together flour, baking powder, baking soda and salt. Whisk and set aside.
- In a large bowl, beat the butter and sugar until creamed.
- Add vanilla, then beat in eggs one at a time until fully incorporated.
- Add about one-third of the flour mixture to the butter mixture on low speed, then stir in the sour cream.
- Add another third of the flour mixture, then beat in the milk on low speed, then add the remaining flour mixture and mix until combined.
- Carefully fold in the chopped strawberries.
- Spoon batter into the prepared pans, filling each cavity about two-thirds to three-quarters full. You should have about 14–16 cupcakes.
- Bake one tray at a time in the center of the oven for 21–24 minutes, until tops are set and a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Whipped Cream Topping
- On the day you plan to serve, combine cold cream and powdered sugar in a cold bowl. Using the whisk attachment, beat until light and fluffy but not curdled.
- Stir in vanilla and the finely chopped strawberries.
- When cupcakes are completely cool, top each with a dollop of whipped cream and a whole strawberry if desired. Chill until serving and serve soon after topping.
Notes
- Strawberries: Use fresh strawberries for best color and texture.
- Room Temperature Ingredients: Ensure butter, eggs, sour cream and milk are at room temperature for even mixing.
- Cream: Whipping cream should be about 33–35% milk fat and kept cold for easier whipping.
- Make Ahead: Bake cupcakes up to one day ahead and store in an airtight container at room temperature. Add whipped cream topping the day you serve and keep refrigerated. Leftovers keep up to 3 days in the fridge.
- Nutrition: Nutrition info is an estimate per cupcake with whipped cream topping.