Strawberry Cream Cupcake
Spring might just be Mother Nature’s way of saying, “Hey, bake something pretty.” And nothing whispers springtime joy quite like a Strawberry Cream Cupcake. These babies are everything you want in a dessert: a fluffy vanilla cupcake base, filled with a dreamy whipped cream and strawberry center, and topped with strawberry frosting that’s so good, it’ll make you forget your name for a minute.
These cupcakes are like that perfect sundress—light, fresh, and always making you feel a little fancy. Whether you’re celebrating a birthday, hosting a brunch, or just trying to impress your coworkers (we see you, Linda from HR), this recipe brings both flavor and flair.
I first made these when my daughter begged for “cupcakes with strawberries AND cream AND pink icing,” and honestly, how could I say no? The result was pure magic—and now, they’re on repeat every spring.
If you enjoyed these cupcakes, you’ll love our creamy Strawberry Vanilla Panna Cotta.
Why You’ll Love This Strawberry Cream Cupcake
- Berry fresh flavor: With both fresh strawberries and freeze-dried berries, the taste is bright, tangy, and naturally sweet.
- Creamy surprise inside: The whipped cream filling with real strawberries makes every bite feel special.
- Soft and moist vanilla base: Thanks to sour cream and egg whites, these cupcakes are super tender.
- Pretty in pink: That frosting? As lovely as a spring bouquet, and just as photo-worthy.
- Perfect for parties: These hold up well, travel nicely, and will absolutely steal the dessert table spotlight.
Ingredients
Vanilla Cupcakes
- 6 tbsp (84g) unsalted butter, room temp
- ¾ cup (155g) sugar
- 6 tbsp (86g) sour cream
- 2 tsp vanilla extract
- 3 large egg whites, room temp
- 1¼ cups (163g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 6 tbsp (90ml) milk
- 2 tbsp (30ml) water
Strawberry Frosting
- 1 cup freeze-dried strawberries
- 1 cup (224g) unsalted butter, room temp
- 4 cups (460g) powdered sugar
- 3–4 tbsp (45–60ml) water or milk
- Pinch of salt
- Fresh berries, for topping
Filling
- ½ cup (120ml) cold heavy whipping cream
- ¼ cup (29g) powdered sugar
- ½ tsp vanilla extract
- 3 oz cream cheese, room temp
- ½ cup chopped strawberries
Instructions
Make the Cupcakes
- Preheat oven to 350°F (176°C). Line cupcake pan with paper liners.
- Cream butter and sugar for 3–4 minutes until fluffy.
- Mix in sour cream and vanilla until smooth.
- Add egg whites in two batches, mixing well.
- In a bowl, whisk flour, baking powder, and salt. Combine milk and water in a cup.
- Add half of the dry ingredients to the batter, then the milk mixture, then the rest of the dry mix.
- Divide batter among liners (about halfway full). Bake 15–17 minutes. Cool completely.
Make the Frosting
- Pulse freeze-dried strawberries into a fine powder.
- Beat butter until creamy. Add half the powdered sugar and mix.
- Mix in liquid and salt. Add remaining sugar and strawberry powder. Beat until fluffy.
Make the Filling
- Whip cold cream, powdered sugar, and vanilla to soft peaks.
- Add cream cheese and whip to stiff peaks. Fold in chopped strawberries.
Assemble the Cupcakes
- Core out cupcake centers.
- Fill with strawberry cream.
- Pipe frosting on top and crown with a fresh berry.
- Chill until ready to serve. Bring to room temp before enjoying.
Melania’s Tips for Perfect Strawberry Cream Cupcake
- Don’t skip the sour cream—it’s the secret to moist cupcakes!
- Use room temperature ingredients for a smoother batter and fluffier bake.
- Chill your bowl and beaters before whipping cream for that perfect, cloud-like texture.
- If you want your frosting extra pink, sneak in a touch of gel food coloring.
Bake It With the Littles
These are prime kid-helper cupcakes. Let the littles:
- Pour in the dry ingredients
- Press the button to grind the strawberries (supervised, of course!)
- Core the cupcakes with a spoon (messy = fun)
- Decorate with berries or colorful sprinkles
Honestly, half the joy is watching frosting go everywhere, right?
Complement these cupcakes with a glass of our Blood Orange Cucumber Crush for a refreshing twist
Meal-Prep Magic
Want to prep ahead?
- Cupcakes: Bake and freeze (unfrosted) for up to 2 months
- Filling: Make the day before and refrigerate
- Frosting: Store airtight for up to 5 days in the fridge—just rewhip before using
Assemble the day of for max freshness.
Healthier Swaps Without Losing the Magic
Looking to lighten things up just a smidge?
- Use Greek yogurt instead of sour cream
- Sub in low-fat cream cheese
- Try coconut whipped cream for a dairy-free option
- Cut the powdered sugar in the frosting by ½ cup for less sweetness
They’ll still be luscious—promise.
Leftover Remix
If you somehow don’t eat them all (who are you?), here’s how to repurpose:
- Cupcake trifles: Layer with yogurt or whipped cream in a mason jar
- Strawberry shortcake sundaes: Crumble and serve over vanilla ice cream
- Breakfast twist: Slice in half and toast lightly, then top with butter or cream cheese (yes, really)
Gift It Like a Pro
- Wrap individual cupcakes in clear treat bags with a ribbon and a cute handwritten tag.
- Use cupcake boxes with inserts for safer transport.
- Want to go extra? Add a tiny bag of tea or mini fork to the package.
Perfect for teachers, neighbors, or anyone who needs a little love in dessert form.
FAQs
Can I use fresh strawberries in the frosting?
Not recommended—they add too much moisture. Stick to freeze-dried for bold flavor and better texture.
What if I don’t have a cupcake corer?
Use a small paring knife or even a melon baller to scoop out the centers.
Can I use store-bought cupcakes?
If you’re in a time crunch, sure! Just add the filling and frosting to make them your own.
Can I double the recipe?
Absolutely. This recipe scales beautifully for parties or bake sales.
Final Thought
These Strawberry Cream Cupcakes are more than just a sweet treat—they’re a little burst of sunshine, a nod to warm days, and a delicious reason to gather around the kitchen counter. Whether you’re sharing with friends or sneaking one solo while hiding in the pantry (no judgment), they’re guaranteed to bring smiles.
For more berry-loving bakes, check out my Strawberry Lemonade Bars or the forever-popular Vanilla Bean Sheet Cake.
Happy baking, friend. Let those berries shine.
Strawberry Cream Cupcake
Ingredients
- Vanilla cupcakes
- 6 tbsp 84g, unsalted butter, room temperature
- 3/4 cups 155g sugar
- 6 tbsp 86g sour cream
- 2 tsp vanilla extract
- 3 large egg whites room temperature
- 1 1/4 cups 163g all purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 6 tbsp 90ml milk
- 2 tbsp 30ml water
- Strawberry frosting
- 1 cup freeze-dried strawberries
- 1 cup 224g unsalted butter, room temperature
- 4 cups 460g powdered sugar
- 3 –4 tbsp 45-60ml water or milk
- Pinch of salt
- Fresh berries for topping
- Filling
- 1/2 cup 120ml heavy whipping cream, cold
- 1/4 cup 29g powdered sugar
- 1/2 tsp vanilla extract
- 3 oz cream cheese room temperature
- 1/2 cup chopped strawberries
Instructions
- Make the Cupcakes
- Preheat your oven to 350°F (176°C) and line a cupcake pan with paper liners.
- In a large bowl, beat the butter and sugar together on medium speed for 3–4 minutes, until light and fluffy.
- Mix in the sour cream and vanilla extract until smooth.
- Add the egg whites in two additions, mixing well and scraping the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, and salt. In a small cup, combine the milk and water.
- Add half of the dry ingredients to the batter and mix until incorporated. Pour in the milk mixture and blend, then add the remaining dry ingredients. Stir until everything is well combined.
- Divide the batter evenly among cupcake liners, filling each about halfway.
- Bake for 15–17 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Let the cupcakes cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Prepare the Strawberry Frosting
- As the cupcakes cool, grind the freeze-dried strawberries in a food processor until they become a fine powder. Set aside.
- In a large mixing bowl, beat the butter until smooth and creamy.
- Add half of the powdered sugar and beat until blended.
- Mix in 3 tablespoons of milk or water and a pinch of salt.
- Add the remaining powdered sugar along with the strawberry powder. Beat until smooth and fluffy. Adjust the consistency with more milk or water if needed.
- Make the Cream Filling
- In a separate bowl, whip the cold heavy cream, powdered sugar, and vanilla on high speed until soft peaks form.
- Add the cream cheese and continue to whip until stiff peaks form. This happens quickly, so watch closely.
- Fold in the chopped strawberries.
- Assemble the Cupcakes
- Once the cupcakes are fully cooled, use a knife or cupcake corer to remove the centers.
- Spoon or pipe the strawberry cream filling into the hollow centers.
- Pipe the strawberry frosting on top using a piping tip (Ateco 844 was used here).
- Garnish each cupcake with a fresh strawberry.
- Refrigerate until ready to serve, and let come to room temperature before enjoying for the best flavor and texture.
Notes
- You can make the cupcakes a day ahead and store them (unfilled and unfrosted) in an airtight container.
- For a more intense berry flavor in the frosting, add an extra tablespoon of freeze-dried strawberry powder.
- Make sure the cream cheese is fully softened before whipping for the smoothest filling texture.
- If you don’t have freeze-dried strawberries, substitute with a strawberry jam swirl—but reduce added liquids accordingly.
