The Best Strawberries and Cream Cupcakes Recipe (Bakery-Style!)

The Best Strawberries and Cream Cupcakes Recipe (Bakery-Style!)

These stunning strawberries and cream cupcakes combine moist vanilla cake with fresh strawberry cream filling and the most incredible strawberry buttercream frosting. Made with real freeze-dried strawberries for intense flavor, these bakery-style cupcakes are perfect for spring celebrations, summer parties, or whenever you’re craving that classic strawberries and cream combination.

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Why These Are The Ultimate Strawberries and Cream Cupcakes

After years of perfecting cupcake recipes in my bakery, I can confidently say these strawberries and cream cupcakes are absolute perfection. What makes them special? It’s the combination of my signature vanilla cupcake base (moist yet sturdy enough to hold the filling), a light-as-air strawberry cream cheese filling studded with fresh berries, and that incredible strawberry frosting made with freeze-dried strawberries for maximum flavor without excess moisture.

These cupcakes have become my most-requested recipe for baby showers, bridal showers, and summer celebrations. The secret lies in using both fresh and freeze-dried strawberries strategically – fresh in the filling for juicy bursts of flavor, freeze-dried in the frosting for intense strawberry taste that won’t make your frosting weep.

What Makes These Cupcakes Special:

• Triple strawberry flavor from fresh berries, freeze-dried berries, and strawberry frosting
• Surprise cream filling with real strawberry pieces
• Bakery-style presentation that looks professionally made
• Perfect texture balance – moist cake, creamy filling, fluffy frosting
• Make-ahead friendly components can be prepared in advance
• Consistently perfect results with detailed instructions

Essential Ingredients & Why They Matter

For the Vanilla Cupcakes:

• 6 tablespoons (84g) unsalted butter, room temperature – creates tender crumb
• 3/4 cup (155g) granulated sugar – perfect sweetness level
• 6 tablespoons (86g) sour cream – the secret to ultra-moist cupcakes
• 2 teaspoons vanilla extract – use pure, not imitation
• 3 large egg whites, room temperature – creates light, fluffy texture
• 1 1/4 cups (163g) all-purpose flour – measured correctly for consistency
• 2 teaspoons baking powder – fresh for best rise
• 1/4 teaspoon salt – enhances all flavors
• 6 tablespoons (90ml) whole milk – room temperature
• 2 tablespoons (30ml) water – creates perfect batter consistency

For the Strawberry Frosting:

• 1 cup freeze-dried strawberries – intense flavor without moisture
• 1 cup (224g) unsalted butter, room temperature
• 4 cups (460g) powdered sugar, sifted
• 3-4 tablespoons (45-60ml) water or milk
• Pinch of salt – balances sweetness
• Fresh strawberries for garnish

For the Cream Filling:

• 1/2 cup (120ml) heavy whipping cream, cold
• 1/4 cup (29g) powdered sugar
• 1/2 teaspoon vanilla extract
• 3 oz cream cheese, room temperature – stabilizes the whipped cream
• 1/2 cup chopped fresh strawberries – small pieces work best

Ingredient Tips & Substitutions:

Freeze-Dried Strawberries: Don’t substitute with fresh or frozen – they add too much moisture. Find freeze-dried strawberries in the snack aisle or online. One 1.2 oz package equals about 1 cup.

Sour Cream: Full-fat Greek yogurt works as a substitute. Don’t use low-fat versions as they affect texture.

Room Temperature Matters: Set out butter, eggs, sour cream, and cream cheese 2 hours before baking. Microwave butter for 5-second intervals if needed – don’t melt it!

Fresh Strawberries: Choose firm, ripe berries. Pat completely dry after washing to prevent excess moisture in the filling.

Step-by-Step Instructions for Strawberry Cupcake Perfection

Making the Vanilla Cupcake Base

Step 1: Prep Your Workspace Preheat your oven to 350°F (176°C). Line a 12-cup muffin tin with cupcake liners – I prefer parchment paper liners as they release easier and look more professional. Position your oven rack in the center for even baking.

Step 2: Master the Creaming Method In your stand mixer with paddle attachment (or large bowl with hand mixer), cream the room temperature butter and sugar together for a FULL 3-4 minutes on medium-high speed. This isn’t just mixing – you’re incorporating air for a light, fluffy texture. The mixture should be pale, almost white, and noticeably increased in volume.

Critical: Don’t rush this step! Under-creaming equals dense cupcakes. Set a timer.

Step 3: Add Wet Ingredients Add sour cream and vanilla extract, mixing until completely combined. The sour cream is your secret weapon for incredibly moist cupcakes that stay fresh for days.

Add egg whites in two batches, mixing well after each addition. Why egg whites only? They create a lighter texture than whole eggs and keep the cupcakes perfectly white for a beautiful contrast with the pink frosting.

Step 4: Combine Dry and Wet Ingredients In a separate bowl, whisk together flour, baking powder, and salt. In a measuring cup, combine milk and water.

Now for the critical mixing technique:

• Add half the flour mixture, mix on low just until combined
• Add all the milk mixture, mix until combined
• Add remaining flour, mix just until no streaks remain
• Stop immediately when combined – overmixing creates tough, peaked cupcakes

Step 5: Fill and Bake Fill cupcake liners exactly halfway – use a cookie scoop for uniform size. These cupcakes rise significantly, so don’t overfill.

Bake for 15-17 minutes. They’re done when:

• A toothpick inserted in center comes out with just a few moist crumbs
• Tops spring back when lightly touched
• Edges just begin to turn golden

Step 6: Cool Properly Let cupcakes cool in the pan for exactly 2-3 minutes – this prevents sticking but doesn’t let them steam and become soggy. Transfer to a wire rack to cool completely before filling and frosting.

Creating the Strawberry Buttercream Frosting

Step 7: Make Strawberry Powder Add freeze-dried strawberries to your food processor and grind for 30-60 seconds until you have a fine powder. Sift through a fine-mesh strainer to remove any large pieces – these can clog piping tips. You should have about 1/3 cup of powder.

Pro Tip: Save a tablespoon of powder for dusting finished cupcakes!

Step 8: Build Your Frosting Beat room temperature butter in your stand mixer with paddle attachment for 2 minutes until pale and fluffy.

Add half the powdered sugar, mixing on low initially to prevent sugar clouds, then increasing to medium. Add 3 tablespoons water/milk and salt, beat until smooth.

Add remaining powdered sugar and strawberry powder. Mix on low, then increase to medium-high and beat for 3 minutes until fluffy and pink. The color will deepen as it sits.

Consistency Check: Frosting should be pipeable but hold its shape. Add additional liquid 1 teaspoon at a time if too thick.

Making the Strawberry Cream Filling

Step 9: Whip the Cream Chill your mixing bowl and whisk attachment for 15 minutes. Add cold heavy cream, powdered sugar, and vanilla. Whip on high speed until soft peaks form – about 2 minutes.

Step 10: Stabilize with Cream Cheese Add room temperature cream cheese and continue whipping just until stiff peaks form – this happens quickly, usually within 30 seconds. The cream cheese prevents the whipped cream from deflating.

Step 11: Fold in Fresh Strawberries Gently fold in chopped strawberries. Chop them small (1/4 inch pieces) and pat dry with paper towels first. This prevents the filling from becoming watery.

Assembling Your Strawberry Cream Cupcakes

Step 12: Core the Cupcakes Using a cupcake corer, small knife, or melon baller, remove the center of each cupcake, going about 2/3 deep. Save the removed cake pieces for snacking or cake pops!

Step 13: Fill with Cream Spoon or pipe the strawberry cream filling into each cavity, filling to just below the top of the cupcake. Don’t overfill or the frosting won’t sit properly.

Step 14: Pipe the Frosting Transfer strawberry frosting to a piping bag fitted with your chosen tip (Ateco 844 creates beautiful roses, 1M makes classic swirls). Pipe generously on each cupcake, starting from the outside and working inward.

Step 15: Garnish and Chill Top each cupcake with a fresh strawberry (hull removed, pointed end up for elegance). Refrigerate for 30 minutes to set, but serve at room temperature for best flavor.

Recipe Variations & Flavor Twists

Chocolate Strawberries and Cream Cupcakes

Replace 1/4 cup flour with cocoa powder in the cupcake batter for chocolate-strawberry combination. Drizzle with melted chocolate.

Strawberry Shortcake Cupcakes

Add 1 tablespoon sugar and 1/2 teaspoon vanilla to the cupcake batter. Top with whipped cream instead of buttercream and fresh berries for a shortcake-inspired treat.

Strawberry Lemonade Cupcakes

Add 1 tablespoon lemon zest to the batter and 2 tablespoons lemon juice to the frosting for a tangy twist perfect for summer.

Neapolitan Cupcakes

Make chocolate, vanilla, and strawberry batters. Layer in cupcake liners for striped effect. Top with tri-colored frosting.

Strawberry Cheesecake Cupcakes

Replace cream filling with cheesecake filling: 8 oz cream cheese, 1/4 cup sugar, 1 egg, beaten until smooth. Bake inside cupcakes.

Vegan Strawberries and Cream Cupcakes

• Replace butter with vegan butter
• Use plant milk and apple cider vinegar for buttermilk
• Replace eggs with aquafaba (chickpea liquid)
• Use coconut cream for filling

Mini Strawberry Cupcakes

Makes 36 mini cupcakes. Bake 10-12 minutes. Perfect for parties and easier portion control.

Professional Decorating Techniques

Classic Swirl Method

Using a 1M or 2D tip, start at outer edge and pipe in a circular motion toward center, building height as you go. Finish with a flourish lift.

Rose Technique

With Ateco 844 or similar petal tip, start in center and pipe outward in a spiral, overlapping each rotation slightly for realistic rose appearance.

Rustic Spread

Simply spread frosting with offset spatula for a homestyle look. Create peaks and valleys for texture.

Ombre Effect

Divide frosting into three bowls. Leave one plain, add extra strawberry powder to others for gradient effect. Pipe in layers.

Garnishing Options:

• Fresh strawberry (classic)
• Strawberry slice fanned on top
• Freeze-dried strawberry pieces
• White chocolate drizzle
• Edible flowers for elegance
• Gold leaf for special occasions

Storage & Make-Ahead Instructions

Storage Guidelines

Unfrosted Cupcakes:

• Room temperature: 2 days in airtight container
• Refrigerator: 5 days wrapped well
• Freezer: 3 months in freezer bags

Frosted Cupcakes:

• Refrigerator: 3 days in covered container
• Best served at room temperature
• Remove from fridge 30 minutes before serving

Frosting:

• Refrigerator: 1 week in airtight container
• Freezer: 3 months
• Re-whip before using to restore texture

Cream Filling:

• Must be refrigerated
• Use within 2 days
• Cannot be frozen (will separate)

Make-Ahead Timeline

3 Days Before:

• Make and freeze unfrosted cupcakes
• Prepare strawberry powder

2 Days Before:

• Make frosting, refrigerate

1 Day Before:

• Thaw cupcakes at room temperature
• Prepare cream filling
• Assemble cupcakes
• Refrigerate overnight

Day Of:

• Bring to room temperature
• Add fresh strawberry garnish
• Serve within 4 hours for best quality

Troubleshooting Common Issues

Dense, Heavy Cupcakes

Problem: Under-creamed butter and sugar, overmixed batter, or wrong temperature ingredients Solution: Cream for full 3-4 minutes, mix just until combined, ensure all ingredients are room temperature

Sunken Centers

Problem: Too much baking powder, oven temperature too high, or opened oven door too early Solution: Measure baking powder carefully, verify oven temperature with thermometer, don’t open door until 15 minutes

Frosting Too Runny

Problem: Butter too warm or too much liquid added Solution: Refrigerate frosting 15 minutes, then re-whip. Add more powdered sugar if needed

Filling Leaking Out

Problem: Filled too much or filling too thin Solution: Fill only 2/3 of cavity, ensure cream is whipped to stiff peaks, pat strawberries dry

Dry Cupcakes

Problem: Overbaked or too much flour Solution: Check at minimum time, use spoon-and-level method for flour measuring

Frosting Won’t Hold Shape

Problem: Under-beaten or too warm Solution: Beat for full 3 minutes, refrigerate if needed, ensure butter isn’t melted

Frequently Asked Questions

Can I use fresh strawberries in the frosting?

Fresh strawberries add too much moisture and make frosting separate. Freeze-dried strawberries provide intense flavor without water content. Puréed fresh strawberries can work if reduced on stovetop first, but freeze-dried gives best results.

Why do my cupcakes sink in the middle?

Usually from too much leavening, opening oven door too early, or incorrect oven temperature. Use exactly 2 teaspoons baking powder, don’t open door for first 15 minutes, and verify your oven runs true to temperature.

Can I make these without the filling?

Absolutely! Simply skip the coring and filling steps. The cupcakes are delicious on their own with just the strawberry frosting.

How far in advance can I make these?

Cupcakes can be baked 3 days ahead if stored properly. Assemble day-of or night before for best quality. Filled cupcakes should be consumed within 2 days.

Can I use strawberry extract instead of freeze-dried strawberries?

Extract won’t provide the same authentic flavor or pink color. Freeze-dried strawberries are worth seeking out for best results. Find them at Target, Trader Joe’s, or online.

Why add water to the cupcake batter?

The water creates the perfect batter consistency for light, fluffy cupcakes. It might seem unusual, but it’s the secret to the ideal texture.

Can these be made as a cake?

Yes! Use two 8-inch or 9-inch rounds, bake 22-25 minutes. Triple the filling and frosting recipes for a layer cake.

How do I prevent the strawberries from making the filling watery?

Pat fresh strawberries completely dry with paper towels. Chop small and fold in gently just before filling cupcakes. Don’t let filled cupcakes sit too long before serving.

Serving Suggestions & Occasions

Perfect For:

• Baby Showers: Pink perfection for girl showers
• Bridal Showers: Elegant and feminine
• Mother’s Day: Show mom special love
• Easter: Spring celebration essential
• Valentine’s Day: Romantic pink treats
• Summer Parties: BBQs and picnics
• Birthdays: Especially for strawberry lovers
• Tea Parties: Sophisticated afternoon treat

Serving Ideas:

• Arrange on tiered stand for elegant display
• Pair with champagne for adult celebrations
• Serve with vanilla ice cream for à la mode style
• Dust with edible glitter for special occasions
• Package individually in clear boxes for favors

Portion Recommendations:

• Standard serving: 1 cupcake per person
• Children’s party: Consider mini versions
• Dessert buffet: Cut in half for sampling
• Formal event: Serve on doily-lined plates

Expert Tips for Strawberry Cupcake Success

After making thousands of these cupcakes in my bakery, here are my non-negotiable rules:

1. Room temperature is critical – Cold ingredients won’t emulsify properly
2. Don’t skip the sour cream – It’s the secret to moist cupcakes
3. Measure flour correctly – Spoon and level, never scoop
4. Time your mixing – Under-creaming and over-mixing are equally bad
5. Invest in freeze-dried strawberries – Fresh won’t work in frosting
6. Fill cupcakes just before serving – Prevents soggy bottoms
7. Bring to room temperature – Cold cupcakes don’t taste as good

Professional Secrets:

• Add a drop of pink food coloring to frosting if desired for deeper color
• Brush cupcake tops with simple syrup for extra moisture
• Strain strawberry powder for smooth frosting
• Use clear vanilla extract to keep cupcakes pure white
• Double-line your pan with cupcake liners for easier removal

Your Bakery-Style Strawberry Cupcakes Await!

These strawberries and cream cupcakes represent everything wonderful about the classic flavor combination – fresh, light, creamy, and bursting with real strawberry flavor. The combination of moist vanilla cake, surprise cream filling, and that incredible strawberry frosting creates a cupcake worthy of any special occasion or simple afternoon treat.

Whether you’re making them for a special celebration or just because you’re craving something sweet and strawberry-filled, this recipe delivers professional bakery results in your home kitchen. The key is quality ingredients, proper technique, and following the detailed instructions for each component.

Ready to create these stunning cupcakes? Gather your ingredients and let’s bake!

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Quick Recipe Summary

Prep Time: 25 minutes
 Bake Time: 15 minutes
 Cooling Time: 30 minutes
 Total Time: 1 hour 10 minutes
 Yield: 12-14 cupcakes
 Difficulty: Intermediate
 Category: Dessert
 Method: Baking
 Cuisine: American

Nutrition Per Cupcake:

• Calories: 431
• Fat: 23.3g
• Carbohydrates: 53.2g
• Protein: 4g
• Sugar: 42.3g

Keywords: strawberries and cream cupcakes, strawberry cupcakes, strawberry cream cheese frosting, strawberry buttercream, filled cupcakes, strawberry desserts, spring cupcakes, summer cupcakes, vanilla cupcakes with strawberry frosting

Last updated: December 2024 | Recipe perfected over 5 years of professional baking

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