These Strawberry Cupcakes are made with real strawberries! They are topped with a creamy Strawberry Whipped Cream and are perfect for any summer birthday, party or baby shower with their pretty pink hue. Recipe includes a full STEP BY STEP recipe VIDEO.
Be still my strawberry-loving heart.
These strawberry cupcakes, you guys… they are so good!
I based this strawberry cupcake recipe off of these Strawberry Cheesecake Cupcakes from the Sprinkles cookbook (<– you need it!), because if anybody knows cupcakes, it’s the Sprinkles bakery.
We experienced a Sprinkles cupcake first in 2016 on our trip to Florida, and I’m hooked. They are so moist and perfect, and it’s obvious from the cookbook that a lot of thought goes into the ingredients and technique.
I added some extra strawberries and the flavour is still mild (but delicious!), so if you are looking for an intense strawberry flavour try some of my tips below.
That being said, the recipes are also easy and not fussy, and totally doable for any home cook. (Even a home cook with a baby on her hip or preschoolers who like to “help” 😉 ).
Strawberry season has not reached us here in Manitoba yet — we have maybe another month or so of anticipation but I know it’s always worth the wait. There’s nothing like fresh, local strawberries and I can’t wait to make these again with the real deal.
I know that my Southern friends are already well into the season, so I’m stocking up on strawberry recipes for all of us!
How to make Strawberry Cupcakes:
- For these cupcakes, fresh or frozen strawberries will work perfectly, which makes them great for enjoying year round.
- If you are using frozen strawberries, be sure to 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! (There are 2 changes that aren’t in the original video: the jam, and the butter being melted, which makes it easy to whip these up with just a whisk!)
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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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..