Soft, airy vanilla cupcakes filled with a luscious strawberry compote and topped with a cloud of strawberry cream frosting—these Strawberries and Cream Cupcakes are like biting into a summer memory. Every element brings something irresistible: the buttery vanilla base, the tangy-sweet burst of real strawberry inside, and that silky swirl of whipped frosting kissed with berry flavor. Each bite melts with a balance of freshness, richness, and just the right amount of sweetness.

Perfect for garden parties, baby showers, birthdays, or a cozy tea with friends, these cupcakes look as lovely as they taste. The glossy pink frosting piped high, crowned with fresh strawberries, makes them visually stunning and hard to resist. Whether you’re baking for a special occasion or just treating yourself, these cupcakes deliver flavor and joy in every bite.

Why You’ll Love This Strawberries and Cream Cupcakes Recipe

Flavor Explosion: The combination of vanilla cake, fresh strawberry filling, and creamy frosting is classic yet extraordinary.
Beautiful Presentation: With their pink swirls and fresh fruit topping, these cupcakes are made to impress.
Seasonal & Fresh: The use of real strawberries brings seasonal freshness and natural sweetness.
Customizable: Swap the filling or the frosting base depending on preference—cream cheese, buttercream, or even mascarpone work beautifully.
Make-Ahead Friendly: The cupcakes can be made a day in advance without losing any of their charm or flavor.

Preparation Phase & Tools to Use for Strawberries and Cream Cupcakes

Before diving into baking, having the right tools and preparation techniques is essential to ensure perfect results with these Strawberries and Cream Cupcakes. Here’s what you’ll need and why it matters:

Essential Tools and Equipment:

Electric Mixer (Stand or Handheld)
Critical for achieving fluffy, well-aerated batter and perfectly whipped frosting. A stand mixer is more efficient, but a hand mixer works fine for small batches.
Cupcake or Muffin Pan
This holds the shape of the cupcakes. Non-stick pans are ideal, but using liners ensures easy removal and prettier presentation.
Mixing Bowls (at least two)
One for dry ingredients and one for wet. Having multiple bowls helps you stay organized and maintain proper ingredient separation until combining.
Sifter or Fine Mesh Strainer
To aerate dry ingredients and remove any clumps—important for soft, even-textured cupcakes.
Spoon or Cookie Scoop
For evenly portioning batter into cupcake liners, ensuring consistent sizes for even baking.
Piping Bag and Star Tip (1M or 2D)
These help you achieve those beautiful, high swirls of strawberry frosting seen in bakery-style cupcakes.
Apple Corer or Paring Knife
Used to create a cavity in each cupcake to fill with strawberry compote.
Cooling Rack
To cool the cupcakes evenly after baking, which prevents sogginess and maintains texture.

Preparation Tips

Bring Ingredients to Room Temperature
Butter, eggs, and dairy mix more smoothly and incorporate more air when at room temp, resulting in lighter cupcakes.
Don’t Overmix the Batter
Mix until just combined after adding flour—overmixing can make cupcakes dense or dry.
Chill the Filling if Made Ahead
If you prepare the strawberry compote in advance, ensure it’s fully chilled before inserting into the cupcakes, or it may soak into the sponge.
Taste the Strawberries
Not all berries are equally sweet. If they’re tart, you may need to slightly increase the sugar in the compote or frosting.
Use a Tall Cup for Filling the Piping Bag
Set the bag inside a tall glass and fold the edges over the rim to fill it without mess.

Ingredients for This Strawberries and Cream Cupcakes Recipe

These cupcakes combine simple baking staples with fresh fruit to create a rich, fruity treat. Here’s a complete breakdown of what you’ll need for the cupcakes, filling, and frosting:

For the Vanilla Cupcakes

1 ½ cups (190g) all-purpose flour – For structure and softness.
1 ½ tsp baking powder – Helps the cupcakes rise.
¼ tsp salt – Balances and enhances the overall flavor.
½ cup (113g) unsalted butter, room temperature – For richness and moisture.
¾ cup (150g) granulated sugar – Sweetens and gives structure.
2 large eggs, room temperature – Adds moisture, structure, and stability.
2 tsp pure vanilla extract – Enhances the base flavor.
½ cup (120ml) whole milk, room temperature – Loosens the batter and adds tenderness.

For the Strawberry Filling

1 cup fresh strawberries, finely chopped – The star of the filling.
2 tbsp granulated sugar – Helps macerate the berries and bring out juices.
1 tsp lemon juice – Adds brightness and balances sweetness.
1 tsp cornstarch (optional) – Thickens the filling slightly for a jam-like texture.

For the Strawberry Cream Frosting

1 cup (227g) unsalted butter, room temperature – Creates a smooth and creamy base.
3 cups (360g) powdered sugar – Sweetens and firms the frosting.
⅓ cup strawberry puree (reduced slightly if too thin) – Natural color and fruity flavor.
½ tsp vanilla extract – Adds depth.
Pinch of salt – Cuts through the sweetness for balance.

Garnish (Optional but Recommended)

Whole or halved fresh strawberries – For topping, presentation, and a burst of flavor.

Step-by-Step Instructions for Strawberries and Cream Cupcakes

Follow these steps closely to ensure perfect texture, flavor, and presentation. Each stage has been carefully designed to maximize flavor and visual appeal.

Step 1: Make the Strawberry Filling

In a small saucepan, combine chopped strawberries, sugar, and lemon juice.
Cook over medium heat, stirring frequently, until strawberries begin to break down (about 5–7 minutes).
Optional: Stir in cornstarch to thicken. Cook for another 1–2 minutes until slightly jammy.
Remove from heat and let the compote cool completely before using.

Step 2: Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until pale and fluffy (about 3 minutes).
Beat in the eggs one at a time, then add the vanilla extract.
Add the dry ingredients in two batches, alternating with the milk. Mix until just combined.
Use a cookie scoop or spoon to fill the cupcake liners about ⅔ full.

Step 3: Bake the Cupcakes

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Core and Fill the Cupcakes

Once cupcakes are cool, use a paring knife or apple corer to remove a small center portion of each.
Fill the cavity with 1–2 teaspoons of the cooled strawberry compote.

Step 5: Make the Strawberry Cream Frosting

Beat the butter until smooth and fluffy (about 2–3 minutes).
Gradually add powdered sugar, one cup at a time, mixing well between additions.
Mix in the strawberry puree, vanilla extract, and a pinch of salt. Beat until light and smooth.
If needed, chill for 10 minutes to firm up before piping.

Step 6: Frost and Decorate

Fill a piping bag fitted with a large star tip and pipe tall swirls of strawberry cream frosting onto each cupcake.
Top each cupcake with a fresh strawberry for the perfect finishing touch.

Notes for Making Strawberries and Cream Cupcakes

Use Room Temperature Ingredients: This ensures everything mixes evenly, creating a smooth batter and fluffy frosting.
Adjust Strawberry Sweetness: Depending on the season, strawberries can range from tart to very sweet. Taste your berries before preparing the filling or frosting and adjust the sugar accordingly.
Thicken the Compote If Needed: For a more jam-like texture that stays neatly inside the cupcakes, you can simmer the filling longer or add a bit of cornstarch.
Reduce the Strawberry Puree for Frosting: If the puree is too runny, your frosting may not hold its shape. Simmer it down slightly and cool before adding.
Chill Before Serving (Optional): If your frosting is soft or it’s a hot day, chill the frosted cupcakes for 15–20 minutes before serving to help them hold their shape beautifully.

Watch Out for These Mistakes While Cooking

Overfilling the Cupcake Liners: This can cause the batter to overflow during baking. Stick to filling them about two-thirds full.
Skipping the Cooling Step Before Filling: Filling warm cupcakes can cause the compote to melt into the sponge instead of staying centered.
Frosting Warm Cupcakes: Always wait until cupcakes are completely cool. Warm cupcakes will melt your beautifully whipped frosting.
Using Too Much Strawberry Puree in Frosting: It may seem like more puree equals more flavor, but excess liquid can break the frosting.
Not Sifting the Powdered Sugar: This can lead to lumps in the frosting, making it harder to pipe smoothly.
Uneven Mixing: Make sure to scrape down the sides of the bowl during mixing to avoid pockets of unmixed flour or butter.
Forgetting the Salt in the Frosting: A pinch of salt balances the sweetness and makes the strawberry flavor pop.
Rushing the Whipping Process: Allow time to beat the butter and sugar properly to create that ultra-light, fluffy texture.

What to Serve With Strawberries and Cream Cupcakes

Strawberries and Cream Cupcakes are a showstopper on their own, but pairing them with the right side treats or beverages can create an unforgettable dessert spread. Whether you’re planning a brunch, afternoon tea, or a party, here are some ideas to complement these delightful cupcakes.

8 Recommendations

1. Sparkling Rosé or Strawberry Lemonade

The light bubbles and berry notes of a sparkling rosé, or the refreshing citrus flavor of strawberry lemonade, pair perfectly with the fruity, creamy cupcakes.

2. Fresh Fruit Salad

A vibrant mix of berries, melons, and citrus fruits enhances the cupcake’s natural sweetness and adds a refreshing contrast.

3. Chocolate-Dipped Strawberries

Double down on the strawberry theme with rich, dark chocolate-dipped strawberries. They offer a luxurious, slightly bitter contrast to the cupcakes’ sweetness.

4. Vanilla Bean Ice Cream

The smooth, cold creaminess of vanilla bean ice cream complements the soft texture of the cupcakes and makes for a classic pairing.

5. Light Tea (Chamomile or Green Tea)

A delicate, aromatic tea helps cleanse the palate between bites and enhances the cupcake’s fruity flavors without overpowering them.

6. Mini Quiches or Savory Bites

If you’re planning a larger spread, add some mini savory items like spinach quiches or cheese tarts to balance the sweetness.

7. Shortbread Cookies

The buttery, crumbly texture of classic shortbread cookies pairs nicely with the fluffy cupcakes and gives a contrasting crunch.

8. Whipped Cream with Fresh Berries

A simple bowl of whipped cream and fresh berries can act as a light side option, keeping the menu feeling cohesive and not overly heavy.

Storage Instructions for Strawberries and Cream Cupcakes

To enjoy these cupcakes at their best, proper storage is key. Here’s how to keep them fresh and delicious:

Short-Term Storage (Up to 2 Days):
Store the cupcakes in an airtight container at room temperature if the environment is cool (below 70°F/21°C). If your kitchen is warmer or humid, refrigerate to avoid frosting melting.
Refrigerated Storage (Up to 5 Days):
Place the cupcakes in an airtight container and store them in the refrigerator. Allow them to sit at room temperature for about 20–30 minutes before serving so the cake and frosting regain their soft texture.
Freezing Option:
You can freeze unfrosted cupcakes for up to 2 months. Wrap each cupcake tightly in plastic wrap and then in foil. Thaw overnight in the fridge, then bring to room temperature before filling and frosting.
Note: Freezing with frosting is possible, but the texture may slightly change, especially with fresh strawberry elements.

Estimated Nutrition for Strawberries and Cream Cupcakes

While exact values may vary depending on specific ingredients and portion sizes, here’s an approximate breakdown per cupcake (including filling and frosting):

Calories: ~340 kcal
Total Fat: 18g
Saturated Fat: 11g
Cholesterol: 70mg
Sodium: 120mg
Total Carbohydrates: 42g
Dietary Fiber: 1g
Sugars: 30g
Protein: 3g

Nutrition Tip: You can lighten the recipe by using reduced-fat butter, decreasing the frosting amount, or substituting half the sugar with a sugar alternative if desired.

Frequently Asked Questions About Strawberries and Cream Cupcakes

1. Can I make the cupcakes in advance?

Yes! You can bake the cupcakes a day ahead and store them in an airtight container at room temperature. Fill and frost them the next day for ultimate freshness and best texture.

2. Can I use frozen strawberries instead of fresh?

Absolutely. Thaw and drain frozen strawberries before making the compote to avoid excess water that could thin the filling or frosting.

3. What if I don’t have a piping bag?

No problem! You can simply spread the frosting onto the cupcakes with a spatula or even a butter knife. It won’t look as swirly but will still taste amazing.

4. How do I prevent my frosting from being too runny?

Make sure your strawberry puree is thickened slightly by simmering it before adding it to the frosting. Also, don’t skip chilling the frosting briefly if needed before piping.

5. Can I make these cupcakes gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure the blend includes xanthan gum for the best structure.

6. Can I double the recipe for a party?

Definitely. Double all the ingredients and bake in two cupcake pans. Just make sure not to overcrowd your oven for even baking.

7. What’s the best way to fill cupcakes neatly?

Using a small spoon, piping bag, or even a squeeze bottle filled with the strawberry compote makes filling the cupcakes quicker and less messy.

8. How can I make the frosting more pink naturally?

If your strawberry puree doesn’t give you the vibrant pink you want, add a few drops of natural beet juice or a tiny bit of freeze-dried strawberry powder instead of food coloring.

Conclusion

Strawberries and Cream Cupcakes are pure joy wrapped in a little paper liner. From the moist vanilla crumb to the sweet, fruity filling and luscious swirl of strawberry frosting, they offer everything you love about homemade desserts. Whether you’re making them for a special event or just to celebrate life’s sweet moments, these cupcakes promise to steal the show with their flavor and beauty.

Every bite tastes like sunshine and happiness—perfect for parties, gatherings, or a personal treat. Now that you have all the tips, tricks, and steps, you’re ready to whip up your own batch of bakery-quality cupcakes right at home!