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Three fresh strawberry cupcakes a
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4.89 from 17 votes

Strawberries and Cream Cupcakes

These super moist Strawberry cupcakes with whipped cream frosting reign supreme in the cupcake world. Soft, fluffy, and bursting with fresh strawberry flavor. Homemade tastes so much better than a box!
Course Dessert
Cuisine American
Keyword cupcakes, fresh strawberry, whipped cream frosting
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 Large Cupcakes
Calories 439
Author Erren Hart

Ingredients

For the cupcakes:

  • 1 lb fresh strawberries cleaned and hulled for the batter
  • ¾ cup butter softened
  • 1¾ cups granulated sugar
  • ½ cup milk room temperature
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

For the cream:

  • 1¼ cups Whipping Cream
  • 6 tablespoons powdered sugar
  • 1 teaspoons vanilla extract
  • 1 tablespoon skimmed milk powder

For decoration:

  • 12 whole strawberries
US Customary - Metric

Instructions

For the Cupcakes

  • Preheat oven to 350°F. Line A12-count muffin pans with cupcake liners.
  • Add the hulled strawberries to a food processor and puree until fully broken down.
  • Place a strainer over a saucepan and strain the seeds from the puree, mixing and scraping the strainer to stop it from being clogged by seeds.
  • Bring strained liquid to boil over medium-high heat and cook (stirring occasionally), until reduced to a ½ cup of syrupy liquid. Set aside to cool while preparing the ingredients for the cake.
  • Cream the butter and sugar together until light and fluffy. Add the milk and strawberry reduction and blend until smooth. Mix in the eggs and vanilla.
  • Add the flour, baking powder and salt. Mix until combined.
  • Using a large ice cream scoop, fill the cupcake liners 3/4 of the way full.  This recipe makes 12 large cupcakes.
  • Bake for 20 minutes or until the tops of the cupcakes spring back when gently touched and a cake tester comes out clean.
  • Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

To make the frosting:

  • Add all of the ingredients into a food processor or mixer. Whip until thick (You’ll know it’s ready to use when you run a spoon through it and it doesn’t collapse into the crevice).

Decorating the cupcakes:

  • Using a piping bag, swirl the icing onto the cupcakes and top each one with a strawberry.

Nutrition

Calories: 439 | Carbohydrates: 56g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 93mg | Sodium: 226mg | Potassium: 176mg | Fiber: 1g | Sugar: 36g | Vitamin A: 785IU | Vitamin C: 29.5mg | Calcium: 61mg | Iron: 1.4mg