Vanilla Strawberry Cream Cupcakes

These vanilla strawberry cream cupcakes are a dream for anyone who loves light and tender cake with a fresh twist. They look like they came straight from a fancy bakery but come together in your own home kitchen. Each bite is a soft vanilla hug topped with pillowy cream and a sweet strawberry.

I first made these for my niece’s birthday picnic. She still talks about how pretty they looked lined up on the blanket surrounded by wildflowers.

Ingredients

• All-purpose flour: gives a soft crumb and structure. Choose a brand you trust for cake baking
• Baking powder: ensures the cupcakes rise and stay fluffy. Make sure it is fresh for best results
• Salt: highlights vanilla flavor and balances sweetness
• Unsalted butter: brings richness. Use real butter and have it properly softened for ease of mixing
• Granulated sugar: for sweetness and tender crumb. Fine baking sugar works best
• Large eggs: add moisture and binding. Room temperature eggs mix in more easily
• Pure vanilla extract: infuses the cake with true vanilla aroma. Always choose pure extract over imitation
• Whole milk: keeps the cupcakes moist and helps the batter blend smoothly. Opt for full-fat milk here
• Heavy whipping cream: creates a stable yet soft topping. It must be cold for easy whipping
• Powdered sugar: sweetens the topping without any grit
• Vanilla extract: in the cream topping carries the flavor through. Again use pure extract
• Fresh strawberries: serve as the jewel on top. Look for berries that are deep red and fragrant

Step-by-Step Instructions

Make the Cupcake Batter:

Begin by preparing a standard-size muffin tin with paper liners and turning your oven to the right temperature. This guarantees the cupcake batter sets up as soon as it goes into the oven

Mix Dry Ingredients:

In a medium mixing bowl, thoroughly whisk together flour, baking powder, and a pinch of salt to prevent clumps and ensure an even rise

Cream Butter and Sugar:

Place the softened butter in a large bowl. Beat with sugar until fluffy and much paler in color. This step adds air and creates that classic cupcake crumb

Incorporate Eggs and Vanilla:

Add the eggs, one after another, making sure each is fully blended before pouring in the next. Drizzle in vanilla extract and continue mixing until homogenous

Combine Dry and Wet Ingredients:

Starting and finishing with the flour mixture, add portions of dry ingredients to the creamed mix, alternating with splashes of milk. Stir lightly only until the batter just comes together to prevent a tough cake

Fill and Bake:

Portion the batter evenly into the lined tin using a scoop or two spoons for uniform cupcakes. Bake until golden and a toothpick inserted in the center returns clean. Allow to fully cool so the cream does not melt later

Whip the Cream:

Use an electric beater to whip cold heavy cream with powdered sugar and vanilla in a thoroughly chilled bowl. Continue until stiff peaks form that hold shape without sliding or collapsing. Avoid overbeating to keep it silky

Assemble the Cupcakes:

Either pipe the whipped cream using your favorite decorating tip or swirl it on gently with a knife. Finish by nestling one perfect strawberry on top of each cupcake

Save

I always use fragrant local strawberries since their flavor makes such a difference in each bite. My grandmother used to let us pick the best looking ones from her patch to save for this recipe. Sharing that tradition with my own kids fills every batch with extra love.

Storage Tips

Store assembled cupcakes in a covered container in the fridge. The cream topping will stay fresh and fluffy for up to two days. If you want to bake ahead make the cakes a day in advance and hold off topping with cream and berries until serving.

Ingredient Substitutions

If you do not have whole milk you can use half-and-half or plain yogurt thinned with a splash of water. For a dairy-free version swap the butter for vegan margarine and the cream for a coconut whipping cream. Vanilla bean paste can be used instead of extract for an even deeper aroma.

Serving Suggestions

Serve these cupcakes chilled straight from the fridge for a refreshing treat during warm days. They also pair beautifully with a glass of cold lemonade or a scoop of strawberry ice cream if you want to dress up dessert time at any party.

Cultural and Historical Context

Fresh strawberries and cream are a classic pairing in British teatime treats and inspire many cakes and desserts in Europe. Adding them to cupcakes gives that nostalgic elegance with a simple home-baked twist. They feel extra special when berries are at their peak in late spring.

Recipe FAQs

→ How do I keep the whipped cream stable on cupcakes?

Chill the bowl and beaters before whipping your cream, and ensure stiff peaks form. For added stability, you can incorporate a tablespoon of instant pudding mix with the powdered sugar.

→ Can I use frozen strawberries for topping?

Fresh strawberries are best for garnish, but if using frozen, thaw and pat them dry to prevent the cream from sliding off.

→ How long do these cupcakes stay fresh?

Store assembled cupcakes in the refrigerator and enjoy within two days for the best flavor and texture.

→ What’s the best way to pipe the whipped cream?

Use a large star or round piping tip for a bakery-style swirl, or simply dollop with a spoon for a rustic appearance.

→ Can I make the cupcakes ahead of time?

The cupcakes can be baked and stored unfrosted for up to two days in an airtight container; add cream and strawberries before serving.