These Strawberry Cupcakes are made with real strawberries and topped with a creamy strawberry whipped cream. They’re perfect for any summer birthday, party, or baby shower with their pretty pink hue!
Want more cupcake recipes? Try these Mocha Nutella Cupcakes, Nutella S’mores Cupcakes, and Caramel Praline Ice Cream Cupcakes!
Table of Contents
Forget the boxed cake mix and make the perfect Strawberry Cupcakes from scratch! They’re soft, fluffy, and packed with sweet strawberry flavor thanks to a mix of fresh strawberry puree and jam.
Both the cupcakes and the whipped cream contain strawberry jam, so you’re getting a burst of strawberry flavor in every bite!
These pink cupcakes are perfect for birthdays, baby showers, or just a fun weekend treat.
Why you’ll love this Strawberry Cupcake recipe:
- Fresh strawberry flavor: These cupcakes are packed with fresh strawberries and jam for a naturally sweet, fruity bite.
- Light, fluffy, and moist: The moist cupcakes paired with the fluffy whipped cream create the perfect melt-in-your-mouth texture!
- Lovely pink color: The strawberries provide the perfect soft pink hue without the need for food coloring.
Ingredients for Strawberry Cupcakes:
Strawberry Cupcakes:
- Unsalted butter and oil: Butter adds richness and moisture, while the oil keeps the cupcakes extra moist and gives them a light, fluffy texture. Any neutral-flavored cooking oil will work. Make sure to use room temperature butter so it blends easily!
- Sugar: Sweetens the cupcakes and helps create a soft crumb.
- Strawberries: Fresh or frozen strawberries will work perfectly for these cupcakes, which makes them great to enjoy year-round.
- Strawberry jam: Since jam adds both sweetness and fruitiness, go for one with real strawberries and minimal added sugar. It makes a difference in both the cupcakes and the whipped cream, I promise!
- Eggs: Binds everything together and gives structure to the cupcakes.
- Vanilla extract: A little vanilla enhances the strawberry flavor and adds depth.
- All-purpose flour: Provides structure without making the cupcakes too dense!
- Baking powder: Helps the cupcakes rise and stay light and fluffy.
Strawberry Whipped Cream:
- Cream cheese: Gives the whipped cream a thicker texture and tangy flavor! Use full-fat block-style cream cheese.
- Powdered sugar: Sweetens the whipped cream and dissolves easily for a smooth texture.
- Heavy whipping cream: The key to light, fluffy whipped cream! Cold cream whips up best.
- Strawberry jam: Gives the whipped cream a natural strawberry flavor and a soft pink hue.
How to make the best Strawberry Cupcakes:
Making Strawberry Cupcakes is easy! Just mix, bake, and top with fluffy strawberry whipped cream for a sweet, fruity treat. Check the recipe card for the full list of recipe instructions.
- Chop the strawberries.
- Combine the wet ingredients in a large bowl.
- Fold in the dry ingredients.
- Divide the cupcake batter into liners and bake until a toothpick comes out clean.
- Beat cream cheese and powdered sugar until smooth. Slowly add cold heavy cream and whip until thick and fluffy.
- Blend in strawberry jam until combined.
Helpful Tips
- Strawberries: If you are using frozen strawberries, thaw them before pureeing, then proceed with the recipe.
- I have updated the recipe since the original to add in ¼ cup strawberry jam — I find it gives an extra boost of strawberry flavor that we love!
- Cool: Warm cupcakes will melt your whipped cream frosting. Make sure they’re completely cool before adding the topping.
How to store fluffy Strawberry Cupcakes:
If unfrosted, store the cupcakes in an airtight container at room temperature for a day or refrigerate for up to 3 days.
Frosted cupcakes should be stored in the fridge in an airtight container to keep the whipped cream fresh. They will last for up to 2 days!
Can I freeze these cupcakes?
For longer storage, freeze unfrosted cupcakes in a single layer. Then, transfer them to a sealed container or freezer bag. They’ll stay fresh for up to 3 months!
When you’re ready to eat them, thaw at room temperature and frost before serving. The whipped cream doesn’t freeze well, so make that fresh!
More strawberry desserts you’ll love:
- Strawberry Shortcake Recipe — perfect for summer strawberries!
- Strawberry Rhubarb Crisp — don’t skip the vanilla ice cream.
- Strawberry Cheesecake Cupcakes — a unique twist!
- No Bake Strawberry Cheesecake — when you don’t want to turn on the oven.
Strawberry Cupcakes with Strawberry Whipped Cream
written by Ashley Fehr
Ingredients
Strawberry Cupcakes
- ¼ cup unsalted butter (melted)
- ¼ cup canola oil
- 1 cup sugar (200g)
- 300 grams fresh or frozen strawberries, pureed (*see note) (1 cup strawberry puree)
- ¼ cup strawberry jam
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ cups all purpose flour (190g)
- 2 teaspoons baking powder
- ¼ teaspoon salt
Strawberry Whipped Cream
- ¼ cup cream cheese, cold (¼ package or 62 grams)
- ¼ cup powdered sugar
- 1½ cups heavy whipping cream, cold
- ¼ cup strawberry jam
Instructions
Strawberry Cupcakes
- Preheat the oven to 350 degrees F and line one muffin pan with paper liners.
- In a large bowl, whisk together melted butter, oil and sugar until completely combined.
- Add strawberry puree, jam, eggs and vanilla and whisk until combined.
- Add flour, baking powder and salt and stir just until combined.
- Divide cake batter between 12 muffin cups and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.
Strawberry Whipped Cream
- In a large bowl, beat cold cream cheese with an electric mixer until smooth.
- Add powdered sugar and beat until smooth, scraping the sides as necessary.
- Add cream in small amounts, beating on low until combined before adding more. When all the cream is added, turn the mixer to high and beat until soft peaks form.
- Add the strawberry jam and beat on high speed until stiff peaks form. This should take just a couple minutes — don't mix after this point as it will get soupy again! Just lift the beaters up and if the peaks hold, the whipped cream is ready.
- Pipe or spread whipped cream onto cooled cupcakes and refrigerate until ready to serve. These cupcakes can be refrigerated up to 2 days.
Notes
Nutrition Information
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Ɓarbara says
Hi am I missing something as in your photo your cream looks like it has strawberry bits in there yet you state on the recipe only strawberry jam has been put in?
Ashley Fehr says
My strawberry jam happens to have strawberry bits in it.
Jade says
Hi, I’m Jade and me and my teammates made this recipe for our final project and we must of done something wrong because it turned out BAD. We followed the recipe to the letter (other than doubling it) and when they came out the had sunken so bad they looked like edible cupcake liners!!!!!! We liv in Idaho falls idaho so did that affect it? We might have failed our assignment because of that so can you tell me what the heck happened please.
P.S. I am not mad at you, I just really do not want to fail this class!
Ashley Fehr says
Hi Jade! It sounds like when you doubled the recipe one of the ingredients may have been doubled incorrectly.
Jade Martinez says
Hi! I’m sorry it’s been so long since you replied. You were right about us doubling the recipe incorrectly, my team, and the teacher went over everything and we realized we didn’t double the flower thank you so much for replying because I showed this comment to the teacher, and we worked it all out.
P.S. After we worked everything out, I ended up getting a M which at my school translates to a A- through A+ thank you so much. The cupcake tasted great They just didn’t look great..