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Strawberries and Cream Cupcakes (Bakery-Style!)

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Prep Time 25 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 14 cupcakes
Calories: 431
Ingredients Equipment Method Notes

Ingredients
  

Vanilla Cupcakes:
  • 6 tbsp 84g unsalted butter, room temperature
  • 3/4 cup 155g granulated sugar
  • 6 tbsp 86g sour cream, room temperature
  • 2 tsp vanilla extract
  • 3 large egg whites room temperature
  • 1 1/4 cups 163g all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp 90ml whole milk, room temperature
  • 2 tbsp 30ml water
Strawberry Cream Filling:
  • 1/2 cup 120ml heavy cream, cold
  • 1/4 cup 29g powdered sugar
  • 1/2 tsp vanilla extract
  • 3 oz cream cheese room temperature
  • 1/2 cup chopped fresh strawberries
Strawberry Buttercream:
  • 1 cup freeze-dried strawberries
  • 1 cup 224g unsalted butter, room temperature
  • 4 cups 460g powdered sugar, sifted
  • 3 –4 tbsp 45–60ml water or milk
  • Pinch of salt
  • Fresh strawberries for garnish

Equipment

  • 12 cup muffin tin
  • Cupcake liners
  • Stand mixer or hand mixer
  • Mixing bowls
  • Whisk
  • Food processor (for freeze-dried strawberries)
  • Fine-mesh strainer
  • Piping bags + tips (1M or Ateco 844)
  • Wire cooling rack
  • Cupcake corer or melon baller
  • Spatula

Method
 

  1. Preheat oven to 350°F (176°C). Line a 12-cup muffin tin with liners.
  2. Cream butter and sugar in stand mixer 3–4 minutes until pale and fluffy.
  3. Mix in sour cream and vanilla. Add egg whites in two additions, mixing well.
  4. In bowl, whisk flour, baking powder, and salt. In cup, combine milk and water.
  5. Add half dry ingredients, then milk mixture, then remaining flour. Mix until just combined.
  6. Fill liners halfway. Bake 15–17 minutes until toothpick shows moist crumbs. Cool completely.
  7. Make frosting: Grind freeze-dried strawberries into powder. Beat butter 2 minutes, add half powdered sugar, liquid, and salt. Add remaining sugar and strawberry powder. Beat until fluffy.
  8. Make filling: Whip cream, powdered sugar, and vanilla to soft peaks. Beat in cream cheese until stiff peaks form. Fold in chopped strawberries.
  9. Core cupcakes 2/3 deep. Fill with strawberry cream.
  10. Pipe frosting onto cupcakes. Garnish with fresh strawberries. Chill 30 minutes, serve at room temperature.

Notes

  • Use freeze-dried strawberries for frosting; fresh add too much moisture.
  • Sour cream keeps cupcakes moist; full-fat Greek yogurt works as a substitute.
  • Pat strawberries dry before folding into filling to avoid watery cream.
  • Cupcakes can be baked 3 days ahead; assemble day-of for best results.
  • Recipe also works as an 8-inch cake; bake 22–25 minutes and triple filling/frosting.
  • Store filled cupcakes in refrigerator up to 2 days; serve at room temperature.