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!
If I had the option of eating one kind of dessert for the rest of my life (and still fit into my jeans) it would be cupcakes. Forever. And ever.
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.
This strawberry cupcake recipe took me for a spin.
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.
Batch number 2 was perfection.
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.
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!
- 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.
Marzia, these cupcakes are gorgeous! I can see how they cured midweek blues. My 4-year-old, the world’s biggest strawberry fan, would be ALL over these.
Thank you Megan! 🙂
These are so pretty! I cannot wait for the strawberries to be lovely and sweet here again next month, I’m craving these cupcakes!
Do these make 1 dozen or 2?
One dozen, Jess.
I made them lastnight. It seems they shrank a bit. I taste one and Its delicious. I follow all the steps and baked them for 21 minutes. Why my cupcakes are not golden on top and yellow in the inside? They are sort of white. Yours looks very yummy I don’t really like the look of mine.
Thanks for the recipe. I love your recipes.
Hi Laura, i’m glad you thought the cupcakes were delicious! I’m unsure as to why ours had different colors. I do edit the pictures so maybe the editing is making them seem super yellow. They are suppose to be a light pale yellow. If you wanted them to be this yellow, you could add in a bit of food coloring for next time. Happy to hear you enjoy the recipes!
That’s what I thought that maybe you edit your pictures a bit. Anyway, they were very good !!! Thanks for the reply!
These sound so good, thanks for sharing this delicious looking recipe.
Hi there, can’t wait to make these. Do they stay well in the refrigerator, or do they need to be eaten the same day?
Hi Bindi! Yes, you can refrigerate them for a day or two! If you’re making these ahead of time, I suggest frosting them the day of consumption, if possible, so the whipped cream is nice and fluffy!
Thank you so much! They turned out amazing. Both my husband and daughter loved them.
So glad to hear that, Bindi!