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Strawberry Cupcakes with Whipped Cream Berry Frosting

These delightful strawberry cupcakes, topped with a creamy berry frosting, are perfect for any occasion, bringing joy and sweetness with every bite.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Strawberry Filling
  • 2 lbs strawberries (approximately 8 cups, stems removed)
  • 6 tablespoons sugar (for filling)
Cupcake Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 cup sugar (for cupcakes)
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup unsalted butter (cut into 12 to 16 chunks and softened)
  • 3 large eggs
  • 3/4 cup whole milk
  • 1 1/2 teaspoons vanilla extract (for cupcakes)
Frosting Ingredients
  • 2 cups heavy cream (cold)
  • 2 tablespoons sugar (for frosting)
  • 2 teaspoons vanilla extract (for frosting)

Method
 

Preparation
  1. In a large bowl, mash 1/3 cup of strawberries. Slice the remaining strawberries into small chunks. Add 6 tablespoons of sugar and stir well. Let this mixture sit for about 30 minutes to draw out the juices from the strawberries.
  2. Preheat your oven to 350°F (175°C) and prepare a cupcake pan with liners.
Cupcake Making
  1. In another bowl, mix together the flour, 1 cup of sugar, baking powder, and salt. Add the softened butter and mix until the mixture resembles coarse sand.
  2. Add the eggs one at a time, mixing well after each addition. Next, pour in the milk and 1 1/2 teaspoons of vanilla extract. Beat the mixture until it gets light and fluffy.
  3. Fill the cupcake liners about 3/4 full with the cupcake batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Filling and Frosting
  1. Once baked, let the cupcakes cool. After they are cool, cut out a small cone from the top of each cupcake. Fill the hollow with the strawberry mixture you prepared earlier.
  2. For the frosting, in a large bowl, whip the cold heavy cream, 2 tablespoons of sugar, and 2 teaspoons of vanilla extract until soft peaks form. Gently fold in the sugared strawberries.
  3. Frost the filled cupcakes with the whipped cream berry frosting.

Notes

Serve the cupcakes on a pretty platter, and for added flair, you can top each cupcake with a whole strawberry or a dollop of extra frosting. To keep your cupcakes fresh, store them in an airtight container in the refrigerator for up to three days. If freezing, do so without frosting and add frosting before serving.