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–+ servings
strawberry cupcakes topped with chopped strawberries on a white plate.

Strawberry Cupcakes with Strawberry Whipped Cream

Course: Dessert
Cuisine: American
Diet: Vegetarian
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Servings: 12 cupcakes
Calories: 356cal
Author: Ashley Fehr
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!
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US Customary - Metric

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

*I have made a few changes to this recipe since it originally came out to make them even better.
 

Nutrition

Calories: 356cal | Carbohydrates: 39g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 84mg | Potassium: 175mg | Fiber: 1g | Sugar: 25g | Vitamin A: 662IU | Vitamin C: 15mg | Calcium: 66mg | Iron: 1mg