Dessertscakemehometonight4.5
Strawberries and Cream Cupcakes
Strawberries and cream cupcakes are the perfect spring and summer dessert! Made with vanilla cupcakes, homemade strawberry filling, stabilized whipped cream frosting, and a fresh strawberry, these cupcakes are light, fresh, and one of my favorite cupcake recipes!
👥 12 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 1h🔥 Cook: 20 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- saucepan
- wooden spoon
- microwave
📝 Preparation Steps
1
Vanilla Cupcakes
2
Preheat the oven to 350 degrees F and line a cupcake pan with 12 cupcake liners.
3
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder and salt.
granulated sugar2 tbsp
4
Add milk, vegetable oil, egg, sour cream, and vanilla extract. Whisk until the wet and dry ingredients are combined and smooth.
egg (room temperature)1sour cream (room temperature)2 tbspvanilla extract2 tsp
5
Use a large cookie scoop to portion the cupcake batter into the cupcake liners, about ⅔ full.
6
Bake the cupcakes for ⏱️ 20 minutes until the tops of the cupcakes bounce back when gently touched.
7
Remove the cupcake pan from the oven. Cool the cupcakes in the pan for a few minutes and then transfer to a wire cooling rack to cool completely.
8
Strawberry Filling
9
In a small saucepan, combine frozen strawberries, granulated sugar, and lemon juice over medium-low heat on the stovetop.
frozen strawberries8 ozfresh strawberries (halved)6granulated sugar2 tbsplemon juice2 tsp
10
Simmer until the strawberries have broken down and are bubbling. Use a wooden spoon to break up the strawberries.
frozen strawberries8 ozfresh strawberries (halved)6
11
In a small bowl, mix together cornstarch and water. Add the cornstarch slurry to the strawberry mixture and stir to combine. Immediately remove from the heat.
cornstarch1 tbspwater1 tbsp
12
Allow the mixture to cool to room temperature before transferring to a bowl and chilling in the fridge for at least one hour before use.
13
Stabilized Whipped Cream Frosting
14
In a small, microwave-safe bowl, combine unflavored gelatin and water. Mix and set aside for ⏱️ 5 minutes.
unflavored gelatin1 tspwater1 tbsp
15
In the bowl of a stand mixer fitted with a whisk attachment or large mixing bowl with an electric hand mixer, add in heavy cream, powdered sugar, and vanilla extract.
heavy cream (cold)2 cupsvanilla extract2 tsp
16
Mix the cream mixture on low speed until the powdered sugar is dissolved. Turn the mixer to medium speed and whip until soft peaks form.
17
Place the small bowl with the bloomed gelatin in the microwave and heat for about ⏱️ 15-20 seconds until the gelatin is dissolved.
18
With the mixer on medium speed, slowly drizzle in the gelatin mixture.
19
Turn the mixer to medium-high speed and whip until stiff peaks form. Scrape the sides and bottom of the bowl occasionally to ensure that all of the cream is incorporated. Do not overmix.
20
Assembling the Strawberries and Cream Cupcakes
frozen strawberries8 ozfresh strawberries (halved)6
21
Use an apple corer to remove the center of the cooled vanilla cupcakes. Plunge the corer about 2/3 of the way down the cupcake, twist, and remove.
22
Fill a piping bag with the strawberry filling and pipe the filling into the center of each cupcakes.
23
Fill a piping bag fitted with an Ateco 826 piping tip (or your favorite piping tip) with the stabilized whipped cream frosting. Swirl the frosting onto the filled cupcakes.
24
Add a halved strawberry to the top of the whipped cream swirl.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...