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How To Make Easy Strawberries & Cream Cupcakes From Scratch

How To Make Easy Strawberries & Cream Cupcakes From Scratch

How To Make Easy Strawberries & Cream Cupcakes From Scratch

Indulge in the delightful combination of fresh strawberries and cream with these Strawberries and Cream Cupcakes. The light and moist strawberry-flavored cupcakes, filled with sweet strawberry preserves, are topped with a heavenly swirl of whipped cream frosting and garnished with fresh strawberry slices. These cupcakes are perfect for parties, afternoon tea, or any occasion that calls for a burst of fruity sweetness.

In This Recipe


For the cupcakes

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup whole milk
  • ½ cup finely chopped fresh strawberries

For the filling

  • ⅓ cup strawberry preserves

For the whipped cream frosting

  • 1 ½ cups heavy cream, chilled
  • ¼ cup powdered sugar
  • 1 teaspoon pure vanilla extract

For garnish

  • Fresh strawberry slices


  • Electric mixer
  • Mixing bowls
  • Cupcake/muffin tin
  • Cupcake liners
  • Piping bag with star tip (optional)

Step-by-Step Instructions

  1. Preheat the oven and prepare the cupcake tin: Preheat your oven to 350°F (175°C) and line a cupcake/muffin tin with cupcake liners.
  2. Combine the dry ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
  3. Cream the butter and sugar: In a separate large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy.
  4. Add the eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the pure vanilla extract.
  5. Alternate adding dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Start and end with the dry ingredients. Mix until just combined. Do not overmix.
  6. Fold in chopped strawberries: Gently fold in the finely chopped fresh strawberries into the cupcake batter.
  7. Fill the cupcake liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
  8. Bake the cupcakes: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
  9. Prepare the whipped cream frosting: In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  10. Fill the cupcakes: Once the cupcakes are completely cool, use a cupcake corer or a small spoon to remove a small portion from the center of each cupcake. Fill each cavity with strawberry preserves.
  11. Frost the cupcakes: If using a piping bag, fill it with the whipped cream frosting fitted with a star tip. Pipe swirls of frosting onto each cupcake. Alternatively, you can spread the frosting with a spatula.
  12. Garnish: Top each cupcake with fresh strawberry slices for an extra touch of sweetness and a pop of color.

Nutritional Values (per cupcake)

Please note that nutritional values are approximate and may vary based on specific ingredients and quantities used.

  • Calories: 280 kcal
  • Total Fat: 15g
  • Saturated Fat: 9g
  • Cholesterol: 75mg
  • Sodium: 120mg
  • Total Carbohydrates: 34g
  • Dietary Fiber: 1g
  • Sugars: 22g
  • Protein: 3g


These Strawberries and Cream Cupcakes are a delightful treat that captures the essence of fresh strawberries and creamy goodness. Whether you serve them at parties or enjoy them with a cup of tea, these cupcakes are sure to be a hit with everyone. Indulge in the sweet and fruity flavors of these cupcakes for a delightful dessert experience. Enjoy!

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