Fresh Strawberry Cupcakes with Whipped Cream Frosting
Strawberry Cupcakes with fresh strawberries right in the cupcake batter! They’re topped with an out-of-this-world strawberry whipped cream frosting. These cupcakes are not too sweet but loaded with so much strawberry flavor. Just right to serve for birthday parties, picnics, and everything in between!
I just love these strawberry cupcakes with fresh strawberries right in the batter! Did I mention they’re also topped with whipped cream that’s got strawberry jelly in it too? Chhhh-yeah! I wasn’t kidding when I said these cupcakes were loaded with strawberries.
Okay, full disclosure, I was having a hard time keeping my fingers out of the frosting on this one. Probably one of the most important benefits of working alone – you can so totally do that when no one is watching!Just look at all that tender yellow cake.
These yellow cupcakes are spiked with a fresh strawberry bits that run through the entire batter. Also, strawberry flavored greek yogurt. Not only does the greek yogurt make these strawberry cupcakes super tender, it also helps develop that strawberry flavor a little more. NOTHING and I mean nothing is going to give you that same flavor. If you’re thinking strawberry extract, don’t do it. All you need is a small container of strawberry greek yogurt (regular strawberry yogurt works too). That’s it!
These cupcakes are just screaming summertime. And with strawberry season right around the corner, this is the perfect strawberry cupcake recipe to have in your back pocket.
My first batch was a complete fail. They looked beautiful when they were in the oven, the color and everything was spot on! But the minute they came out, the centers started to sink in. Boo! Um. Yes, despite the centers sinking, I still tasted it. These cupcakes were moist, tender, and delicious — only I don’t think you would’ve liked a cupcake with the center sunken in.
After a little research, I discovered it wasn’t the recipe ingredients that I needed to change, but instead it was the method. And guess what? It worked like a charm. I shared these cupcakes with my neighbor friends and they loved them. They said the cupcake was so tender, and it paired beautifully with that strawberry frosting.
The secret to soft, moist crumbs in your cupcake is in the greek yogurt we use along with the creamed butter. They’re perfectly tender with bits of strawberries running through. I could honestly eat these without the frosting and be perfectly content. But for a party the strawberry whipped cream frosting takes these cupcakes to the next level.
Strawberry cupcakes deserve a pink background. The frosting for the recipe comes together in a cinch. A little heavy whipping cream, a little strawberry jam, and a couple tablespoons of granulated sugar. I know what you’re thinking, these cupcakes are out of control. And yes, they kind of are, but in moderation one can enjoy a cupcake with whipped cream frosting, once in a while, right? No judging.
These cupcakes are the perfect remedy for a midweek blues.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3-4 medium strawberries
- 1/2 cup salted butter, melted
- 1 cup sugar
- 5.3 oz (1 container) strawberry greek yogurt (see note)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup milk
- 1 cup heavy whipping cream
- 3 tablespoons strawberry jelly
- 2 tablespoons granulated sugar
- Position a rack in the center of the oven and preheat the oven to 350ºF. Line muffin pans with paper liners, set aside.
- In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda. Set aside. In a food processor, pulse the strawberries until they turn into small pieces, do not puree them. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together for 2 minutes on medium speed. Add in the yogurt and continue to beat. When mixed, add the eggs, one at a time, waiting for each to incorporate before adding the next. Add the vanilla. With the mixer on low, add the flour mixture in 3 additions alternating with the 1/4 cup milk in 2 additions until just combined. Make sure to start and end with the flour mixture. Fold in the chopped strawberries.
- Divide the batter into prepared pans. Fill each up 2/3 full. Bake the cupcakes for 19-22 minutes or until a cake tester comes out with just a few crumbs. Let cool completely before frosting.
- For the frosting: In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy whipping cream with the sugar on the medium setting until soft peaks start to form, bout 3-4 minutes. Add the strawberry jam and continue to beat until the whipped cream holds it's shape, 30 seconds. Do not over beat.
- Frosting can be made one day in advance and stored in the refrigerator, covered.
Regular strawberry yogurt can be used in place of greek yogurt.
Frosted cupcakes can be kept in the refrigerator for up to 5 days.