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Home / Cakes & Cupcakes

Fresh Strawberry Cupcakes with Whipped Cream Frosting

These super moist Strawberry cupcakes with whipped cream frosting reign supreme in the cupcake world. Soft, fluffy, and bursting with fresh strawberry flavor. Homemade tastes so much better than a box!

Erren Hart

|

last Updated:

02/28/2025
4.89 from 17 votes
Jump to Recipe
Serves: 12 Large Cupcakes
Prep: 15 minutes mins
Cook: 20 minutes mins
One photo shows the cupcake tin with liners being filled with the strawberry batter. The other picture is a photo of the batter being made in the food processor. The bottom photo sis the finished product of the fresh strawberry cupcakes with whipped cream frosting and topped with a strawberry.

Three fresh strawberry cupcakes a

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This phenomenal recipe for Fresh Strawberry Cupcakes with Whipped Cream Frosting uses fresh strawberries to both flavor & color the cake.

Three fresh strawberry cupcakes all topped with a swirl of whipped cream and a fresh strawberry

This cupcake recipe makes soft, tender and moist strawberry cupcakes packed with fresh strawberry flavor and topped with a whipped cream frosting that is absolutely fantastic.

The best part is these cupcakes have no artificial colors or flavors.  Just pure, fresh strawberry in every bite.

There’s something really special about a great cupcake. Maybe it’s the swirl of frosting that adorns the dainty, delicious cakes or the simple nostalgia of knowing it was made with love. Either way, little fancy cupcakes are one of my favorite desserts in the world.

This time of year, when I bake, I love to bake with fresh seasonal fruit and while living in England, nothing says British Summer like Strawberries.

Fresh strawberries piled high in a bowl and laying next to it on the table

Why this recipe works:

  • Pureeing and cooking down the strawberries instead of adding chopped strawberries adds flavor without worrying about the wet, weighed down cake you often get from fresh fruit in the cake.
  • The reduced strawberries add a lovely pink color to the cake without artificial food dyes.
  • The fresh whipped cream is the perfect match to the fresh strawberry flavor in the cake – what could be better than Strawberries and Cream?

Before I go into how to make the cupcakes, I just have to stress how unbelievably delicious this whipped cream frosting is!  It is fresh, creamy and oh so scrumptious! I’m telling you that once you try it, it will become a favorite you use time and time again.

I’ve used the whipped cream in countless recipes on this site.  To name a few, it’s used with my Vanilla Cream Sponge Cake, Banoffee Pie, Dark Chocolate Cream Horns, and many more.  It’s a family favorite!

Here’s how to make the cupcakes:

Clean and hull the strawberries and add them to a food processor.Strawberries in a food processor bowl

Puree until fully broken down.pureed strawberries in a food processor bowl.

Place a strainer over a saucepan and strain the seeds from the puree.The puree running through a strainer to remove the seeds

Bring juice to boil over medium-high heat and cook (stirring occasionally), until reduced to 1/2 cup of syrupy liquid.The juice cooked down in a saucepan.

Set aside to cool while preparing the ingredients for the cake.

Start the cake by creaming the butter and sugar together until light and fluffy.The butter and sugar, light and fluffy in a bowl

Add the milk and strawberry reduction.

the milk and strawberry liquid added to the butter and sugar

Beat until smooth.the strawberry and butter mixtures mixed together turning a bright pink color

Add the eggs.The eggs added to the batter

Followed by the vanilla and mix until combined.  Add the remaining dry ingredients. The dry ingredients added to the bowl with the wet

Mix until just combined being careful not to over mix.The pale pink, strawberry cake batter mixed together

Using an ice cream scoop (to ensure uniform cupcake sizes), add the batter to the cupcake papers in the pan.

The batter added to the cupcake papers in the bright blue pan

Bake.The baked cupcakes still in the pan

Allow to cool completely before frosting.

To make the whipped cream:

Place all of the ingredients in a food processor (or mixer).

The whipped cream ingredients in a food processor ready to mix

Whip using the regular blade attachment until thick (you’ll see ripples form in the thick cream).

The whipped cream mixed in a bowl

You’ll know it’s done when you can run a spoon through it and the cream doesn’t collapse into the crevice formed.  You’ll also be able to lift the blade with the cream on it without the cream falling off when tilted.

The thick whipped cream on the food processor blade.

Once the cupcakes are cooled, swirl on the whipped cream frosting.  This frosting holds its shape for days without flattening.

Three fresh strawberry cupcakes a

Baker’s Tips For This Recipe:

  • When straining the pureed strawberries, place the puree into a fine-mesh strainer and firmly press the mixture through the strainer, mixing and scraping along the way to keep the strainer from being clogged with seeds.
  • When cooking down the strawberries, once it reduces by half, start measuring the liquid.  You want it to reduce down to half a cup, but don’t stop too early.  You want to get the most flavor out of the reduction as possible.
  • When making the whipped cream in a food processor, watch for the waves that form in the thickening cream.  Over mixing may result in an overly thick, butter consistency that can curdle.
  • If you like a large swirl of whipped cream It may be a good idea to double the whipped cream recipe.  This recipe makes 12 large cupcakes (paper’s 3/4 full) so if you like I big swirl, buy enough to double just to make sure you have enough to cover all of the cupcakes.

Tips for Perfect Cupcakes:

  • Use good quality ingredients.  The difference between things like ‘vanilla flavoring’ and pure vanilla extract is monumental in the quality of your cupcake flavor.  This goes for high-quality cocoa powder in chocolate cakes and butter over margarine.
  • Always have your ingredients at room temperature. When you use chilled eggs or milk in the cake batter, they won’t combine as well with the dry ingredients. Ingredients that are Poorly combined can cause a cake to be too dense rather than light and fluffy. 
  • Be careful not to overbeat the batter.  It’s good practice to beat cake batter on low until ingredients have just combined. Over mixing the batter can result in a cupcake that’s flatter, denser, and cause a tighter grain (almost bread-like).
  • Use an ice cream scoop to add the batter to the pan.  This not only ensures that the cupcakes are uniform in size, but that they bake evenly too.
  • Always Pre-heat your oven. I know it’s one of the first things in every recipe and you may think I shouldn’t have to say it, but I’m going to say it – Preheat your oven.  If your oven isn’t thoroughly preheated, your cupcakes may not bake properly.  They can end up uneven or won’t rise properly.
  • Invest in an oven thermometer and use it to check the temperature of your oven before baking. An oven thermometer can take the guesswork out of over and undercooked cupcakes and ensure you actually are using the correct temperature that the recipe calls for.

? Did you make this recipe? Please give it a star rating below!

Three fresh strawberry cupcakes a

Recipe

Strawberries and Cream Cupcakes

These super moist Strawberry cupcakes with whipped cream frosting reign supreme in the cupcake world. Soft, fluffy, and bursting with fresh strawberry flavor. Homemade tastes so much better than a box!
4.89 from 17 votes
Print
Prep Time: 15 minutes mins
Cook Time: 20 minutes mins
Total Time: 35 minutes mins
Serves 12 Large Cupcakes

Ingredients

For the cupcakes:
  • 1 lb fresh strawberries (cleaned and hulled for the batter)
  • ¾ cup butter (softened)
  • 1¾ cups granulated sugar
  • ½ cup milk (room temperature)
  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 2¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
For the cream:
  • 1¼ cups Whipping Cream
  • 6 tablespoons powdered sugar
  • 1 teaspoons vanilla extract
  • 1 tablespoon skimmed milk powder
For decoration:
  • 12 whole strawberries

Instructions

For the Cupcakes
  • Preheat oven to 350°F. Line A12-count muffin pans with cupcake liners.
  • Add the hulled strawberries to a food processor and puree until fully broken down.
  • Place a strainer over a saucepan and strain the seeds from the puree, mixing and scraping the strainer to stop it from being clogged by seeds.
  • Bring strained liquid to boil over medium-high heat and cook (stirring occasionally), until reduced to a ½ cup of syrupy liquid. Set aside to cool while preparing the ingredients for the cake.
  • Cream the butter and sugar together until light and fluffy. Add the milk and strawberry reduction and blend until smooth. Mix in the eggs and vanilla.
  • Add the flour, baking powder and salt. Mix until combined.
  • Using a large ice cream scoop, fill the cupcake liners 3/4 of the way full.  This recipe makes 12 large cupcakes.
  • Bake for 20 minutes or until the tops of the cupcakes spring back when gently touched and a cake tester comes out clean.
  • Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
To make the frosting:
  • Add all of the ingredients into a food processor or mixer. Whip until thick (You’ll know it’s ready to use when you run a spoon through it and it doesn’t collapse into the crevice).
Decorating the cupcakes:
  • Using a piping bag, swirl the icing onto the cupcakes and top each one with a strawberry.
Show Nutrition Hide Nutrition

Nutrition

Calories: 439 | Carbohydrates: 56g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 93mg | Sodium: 226mg | Potassium: 176mg | Fiber: 1g | Sugar: 36g | Vitamin A: 785IU | Vitamin C: 29.5mg | Calcium: 61mg | Iron: 1.4mg
Created by Erren Hart
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4.89 from 17 votes (4 ratings without comment)

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32 responses

  1. Lora Avatar
    Lora
    03/29/2019

    Such gorgeous cupcakes. Love that they are made with fresh strawberries and can’t wait to try them for a party this weekend!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      03/30/2019

      Thank you, Lora, I hope you all love them!

      Reply
  2. Chrissie Baker Avatar
    Chrissie Baker
    03/29/2019

    These cupcakes look completely delightful and great for summer!

    Reply
  3. Melanie Bauer Avatar
    Melanie Bauer
    03/29/2019

    They look fantastic! I would really love to make this, our whole family will enjoy it!

    Reply
  4. Beth Pierce Avatar
    Beth Pierce
    03/28/2019

    What a perfect sweet treat! My kids will really enjoy these little delights!

    Reply
  5. Demeeter Avatar
    Demeeter
    03/28/2019

    These are so good! Love how pretty they turned out.

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      03/30/2019

      Thank you, Demeeter!

      Reply
  6. Clara Avatar
    Clara
    01/18/2019

    I used hand mixer for whip cream frosting and the frosting seemed runny even l chilled the boil and the mixer. Please kindly advise, thank you very much:)

    Reply
    1. Erren Avatar
      Erren
      01/20/2019

      Hi Clara,
      Sorry to hear it. I’m not sure where you are located. but sometimes cream with high milk fat works better. You might want to try using heavy cream (double cream in the UK). Hope this helps.

      Reply
  7. Tina Avatar
    Tina
    11/30/2018

    Best cupcakes ever!!!

    Reply
    1. Erren Avatar
      Erren
      11/30/2018

      Awesome to hear! 🙂

      Reply
  8. Katrina Avatar
    Katrina
    08/07/2018

    Can I leave the skimmed milk powder out of the whipped cream frosting?

    Reply
    1. Erren Avatar
      Erren
      08/08/2018

      You can, but it will deflate and soften. You can try using extra sugar, but I’m not sure what the result will be.

      Reply
  9. Angela Avatar
    Angela
    06/20/2018

    These are seriously gorgeous cup cakes, another great recipe!

    Reply
  10. Kelly Avatar
    Kelly
    06/20/2018

    Ive tried a couple of these (tried one and had to have another) Strawberry Cupcakes, made by Erren herself and they are delicious! Highly recommend them, totally yummy!

    Reply
    1. Erren Avatar
      Erren
      06/20/2018

      Thanks, Kelly 😊 I’m so glad you liked them! Thanks for the great feedback!

      Reply
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