Name: Easy Cupcake Recipes with Strawberries and Cream
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 and 1/2 cups all-purpose flour; 1 and 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 1/2 cup milk; 1 cup fresh strawberries, diced; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract (for cream); Extra strawberries for topping

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Baking cupcakes always feels a little magical to me. One minute you’re staring at a mixing bowl, wondering if you measured that sugar right, and the next you’ve got golden cupcakes cooling on the counter. These strawberries and cream cupcakes are my go-to when I want something that’s light, sweet, and honestly a little showy. I mean, strawberries tucked into fluffy cake with cream? That’s romance in dessert form. When I was a kid, I thought cupcakes were made only for birthdays. But somewhere along the way, I realized they deserve everyday status. The soft sponge paired with fresh berries feels like summer even when the sky’s gray. They’re simple enough to whip up on a random Tuesday but fancy enough to pass off as your ‘I totally planned this’ dessert. And you know what? People always believe it. If you’ve been looking for easy cupcake recipes that balance comfort and charm, this one hits the spot. It’s one of my favorite strawberries recipes and a real crowd-pleaser for anyone who loves Easy Tasty Recipes. Whether you’re into recipes with strawberries, hunting for Easy Cupcakes, or just need a recipe with strawberries that doesn’t feel fussy, these little treats deliver. Soft cake, creamy topping, and juicy fruit—it’s a combo that’s tough to beat. This is one of those Tasty Recipes you’ll bake once and then keep baking, mostly because your family will ask… no, demand, that you do.

1) Key Takeaways
2) Easy Strawberries and Cream Cupcakes Recipe
3) Ingredients for Strawberries and Cream Cupcakes
4) How to Make Strawberries and Cream Cupcakes
5) Tips for Making Strawberries and Cream Cupcakes
6) Making Strawberries and Cream Cupcakes Ahead of Time
7) Storing Leftover Strawberries and Cream Cupcakes
8) Try these Dessert next!
9) Strawberries and Cream Cupcakes
10) Nutrition

1) Key Takeaways

These cupcakes bring together soft cake, fresh strawberries, and fluffy cream.
They are simple to make yet look impressive enough for special occasions.
Fresh strawberries give natural sweetness that balances the cream topping.
This recipe is a good pick if you want easy cupcake recipes that always deliver.

2) Easy Strawberries and Cream Cupcakes Recipe

When I talk about comfort baking, I often mean recipes like these. Easy cupcake recipes feel like they belong in every kitchen. These cupcakes, filled with diced strawberries and topped with a cloud of whipped cream, remind me of summer afternoons that stretch longer than they should. I love that the recipe works for beginners but still feels impressive when served on a table filled with family and friends.

There’s something about fresh fruit tucked inside soft sponge cake that feels right. The sweetness of the strawberries mixes with the gentle vanilla flavor, and then you finish it with cream that’s light but rich. That balance makes each bite feel layered and satisfying without being heavy.

If you’re searching for strawberries recipes that don’t demand complicated steps, this is one to keep. I’ve shared it at gatherings, and people always ask for the recipe. I say, just go to Simply Cooked Recipes at SimplyCookedRecipes.com where I keep it saved and updated with my notes. It’s one of those Easy Tasty Recipes I turn to when I want something sweet but not overwhelming.

3) Ingredients for Strawberries and Cream Cupcakes

All-purpose flour: The base of the cupcake, giving structure while staying tender. Always sift it so the texture turns out smooth and light.

Baking powder: Helps the batter rise into a soft, fluffy cake. Without it, you’d have dense little pucks instead of cupcakes.

Salt: A small pinch balances the sweetness and makes the strawberry flavor stronger.

Butter: Softened butter blends smoothly with sugar, giving richness and a golden crumb that feels indulgent.

Sugar: Sweetness with structure. Creaming sugar with butter traps air, helping the cupcakes stay light.

Eggs: Add stability, moisture, and that slight richness cupcakes need to hold together well.

Vanilla extract: A touch of vanilla brings warmth and rounds out the flavor of the strawberries.

Milk: Adds moisture and makes the batter smooth and pourable. Whole milk works best for flavor.

Strawberries: Fresh diced strawberries folded into the batter provide juicy bursts in each bite.

Heavy cream: Whipped into soft peaks for a topping that feels light but adds richness.

Powdered sugar: Sweetens the whipped cream without weighing it down.

Extra strawberries: Sliced for garnish on top. They make the cupcakes look fresh and inviting.

4) How to Make Strawberries and Cream Cupcakes

Step 1: Preheat the oven to 350°F and line a muffin tin with cupcake liners. This small step sets the stage for even baking.

Step 2: In a medium bowl, whisk flour, baking powder, and salt together. Dry ingredients combine better this way and prevent clumps.

Step 3: In a large bowl, beat softened butter with sugar until fluffy. This is where air gets into the batter.

Step 4: Mix in eggs one at a time, then stir in vanilla. The batter starts to look glossy and smooth at this point.

Step 5: Alternate adding dry ingredients and milk. Always start and end with dry ingredients. Mix until combined but don’t overdo it.

Step 6: Fold in diced strawberries gently. Overmixing here can break the fruit and leave streaks in the batter.

Step 7: Divide batter into liners, filling each about two-thirds full. Bake for 18 to 20 minutes. A toothpick should come out clean.

Step 8: Cool cupcakes completely. For the topping, whip cream with powdered sugar until soft peaks form. Swirl over each cupcake and add sliced strawberries.

5) Tips for Making Strawberries and Cream Cupcakes

Work with room temperature butter and eggs. They mix more evenly and give a smoother batter. Cold ingredients can leave your batter lumpy.

Cut the strawberries small. Bigger pieces can sink to the bottom, but small diced fruit stays spread throughout. It keeps every bite balanced.

If you’re after easy cupcakes that look polished, pipe the whipped cream with a star tip. But if you’re like me, a spoon swirl works just fine and feels homey.

Don’t rush cooling the cupcakes. Warm cakes melt whipped cream into a puddle. Patience gives you those tall creamy swirls you want.

6) Making Strawberries and Cream Cupcakes Ahead of Time

You can bake the cupcakes a day or two in advance. Store them unfrosted in an airtight container. The cake stays soft and the flavor doesn’t fade. When ready to serve, whip the cream fresh and top them off.

If you need them for a party, consider freezing the baked cupcakes. Wrap each tightly and freeze for up to two months. Thaw overnight at room temperature. The texture holds well, and no one can tell the difference.

For the best taste, always wait to add fresh strawberries on top until serving. They look brighter and taste fresher this way.

7) Storing Leftover Strawberries and Cream Cupcakes

Keep leftover cupcakes in the fridge in a covered container. They last about three days before the cream begins to soften. If you want them to taste as close to fresh as possible, eat them within the first day or two.

You can store the unfrosted cupcakes at room temperature for two days. This works well if you prefer whipping the cream right before serving.

Frozen cupcakes without cream keep their flavor for weeks. Frost them after thawing, and they taste nearly as good as the day they were baked.

8) Try these Dessert next!

9) Strawberries and Cream Cupcakes