Strawberries and Cream Cupcakes – Light, Fluffy, and Easy to Make

Strawberries and cream is a timeless combination that never fails to delight. The natural sweetness of fresh strawberries paired with rich, fluffy whipped cream creates a dessert that feels indulgent yet light. Now imagine all that goodness packed into a soft, moist cupcake. That’s exactly what these Strawberries and Cream Cupcakes deliver—a perfect blend of flavors and textures in every bite.

One of the things I love most about these cupcakes is how easy they are to make, even if you’re not an experienced baker. Using a boxed white cake mix as a base speeds up the process while still delivering homemade flavor. And if you prefer a completely from-scratch version, you can swap in your favorite vanilla cupcake recipe. The filling is just as effortless—fresh strawberries mixed into a lightly sweetened whipped cream, creating a melt-in-your-mouth experience.

Another reason this recipe is a winner is its versatility. You can customize the cupcakes with different fruit variations, adjust the sweetness to your preference, or even turn them into a celebration-worthy dessert by topping them with extra whipped cream and a drizzle of strawberry sauce. Whether you’re making them for a summer picnic, a Mother’s Day brunch, or just to satisfy a sweet craving, these cupcakes are sure to impress.

Why You’ll Love This Recipe

There are countless reasons to fall in love with these Strawberries and Cream Cupcakes, but here are some of the top ones:

1. Easy to Make – With a white cake mix as the base, these cupcakes come together quickly and effortlessly. Even the filling is just a simple combination of whipped cream and fresh strawberries.
2. Light and Fluffy Texture – The use of egg whites and a bit of melted butter ensures that the cupcakes are soft, airy, and delicate, making every bite feel light yet satisfying.
3. Perfectly Balanced Sweetness – The cupcakes have just the right amount of sweetness, complemented by the natural tartness of the fresh strawberries and the creamy, mildly sweet whipped filling.
4. Visually Stunning – These cupcakes are not only delicious but also beautiful. The layers of white cake, fresh strawberries, and fluffy whipped cream make them an elegant dessert for any occasion.
5. Versatile and Customizable – You can easily switch up the fruit, add a hint of almond extract for a more sophisticated flavor, or even drizzle a strawberry glaze on top for extra indulgence.

Health Benefits

While cupcakes aren’t typically considered a health food, these Strawberries and Cream Cupcakes have several ingredients that offer nutritional benefits. Let’s take a look at some of the healthier aspects of this recipe:

1. Fresh Strawberries

Strawberries are packed with vitamins, minerals, and antioxidants. They are an excellent source of vitamin C, which boosts the immune system, supports skin health, and helps with iron absorption. Additionally, strawberries contain fiber, which aids digestion and helps regulate blood sugar levels.

2. Whipped Cream Instead of Buttercream

Traditional cupcakes are often topped with heavy buttercream frosting, which can be very high in sugar and fat. Using lightly sweetened whipped cream as the filling and topping reduces the overall sugar content and makes the cupcakes feel much lighter.

3. Lower Sugar Option

You can control the sweetness in this recipe by adjusting the amount of sugar in the whipped cream. If you prefer a less sweet dessert, you can reduce the powdered sugar in the filling or use a natural sweetener like honey.

4. Less Fat with Egg Whites

Using only egg whites in the cupcake batter helps reduce the fat content while still maintaining a light and fluffy texture. This makes the cupcakes slightly lower in calories compared to recipes that use whole eggs.

Preparation Time, Servings, and Nutritional Information

Preparation Time:

• Prep Time: 20 minutes
• Baking Time: 15-17 minutes
• Cooling Time: 20 minutes
• Assembly Time: 10 minutes
• Total Time: Approximately 1 hour

Servings:

• Makes 12 cupcakes

Nutritional Information (Per Cupcake):

• Calories: 230
• Carbohydrates: 30g
• Protein: 3g
• Fat: 11g
• Fiber: 1g
• Sugar: 20g

Ingredients List

Here’s everything you need to make these delicious Strawberries and Cream Cupcakes:

The Cupcakes:

• 1 box white cake mix (15.25 oz) – A convenient and reliable base for the cupcakes.
• 3 large egg whites – Helps create a light and fluffy texture.
• ½ cup melted butter – Adds richness and flavor.
• 1 cup water – Ensures a smooth batter consistency.
• 1 teaspoon vanilla extract – Enhances the flavor of the cupcakes.
• 1 teaspoon almond extract (optional) – Adds a subtle wedding cake flavor.

The Whipped Cream Filling:

• 1 cup heavy whipping cream – Creates a fluffy, creamy filling.
• ¼ cup powdered sugar – Lightly sweetens the whipped cream.
• 1 teaspoon vanilla extract – Adds extra flavor.
• 1 pint fresh strawberries, finely diced – Brings natural sweetness and a fresh fruit texture.

Garnishing:

• Powdered sugar (for dusting, optional) – Adds a pretty finishing touch.
• Extra sliced strawberries (optional) – For decorating the tops of the cupcakes.

Step-By-Step Cooking Instructions

Prepare the Cupcake Batter

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the white cake mix, egg whites, melted butter, water, vanilla extract, and almond extract (if using). Mix until smooth and well combined, about 2 minutes.
3. Fill each cupcake liner about ¾ full with the batter to allow room for the cupcakes to rise.

Bake the Cupcakes

1. Place the muffin tin in the preheated oven and bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.
2. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Make the Whipped Cream Filling

1. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract using an electric mixer on medium-high speed. Continue beating until stiff peaks form, which should take about 2-3 minutes.
2. Gently fold in the diced fresh strawberries, being careful not to overmix so the whipped cream stays fluffy.

Assemble the Cupcakes

1. Once the cupcakes have completely cooled, use a small knife to cut off the tops of each cupcake.
2. Spoon a generous amount of strawberries and cream filling onto the bottom half of each cupcake.
3. Place the cupcake tops back on and lightly dust with powdered sugar.

Garnish and Serve

1. For an extra decorative touch, top each cupcake with a small slice of fresh strawberry or a swirl of additional whipped cream.
2. Serve immediately or refrigerate until ready to enjoy.

How to Serve

These Strawberries and Cream Cupcakes are elegant yet simple, making them suitable for a variety of occasions. Here are some fun and creative ways to serve them:

• As a Standalone Dessert – These cupcakes are delicious on their own, with no need for extra toppings. A light dusting of powdered sugar enhances their delicate sweetness.
• With a Side of Fresh Berries – Serve them with a bowl of fresh strawberries, blueberries, or raspberries for a beautiful and colorful presentation.
• Drizzled with Strawberry Sauce – For an extra fruity touch, drizzle homemade or store-bought strawberry sauce over the cupcakes. This adds a lovely burst of flavor.
• With a Scoop of Vanilla Ice Cream – Pairing these cupcakes with vanilla bean ice cream takes them to the next level and makes for an extra indulgent treat.
• For Afternoon Tea – These cupcakes fit perfectly into a tea party spread, served alongside hot tea, herbal infusions, or even a refreshing iced tea.

Pairing Suggestions

Pairing the right drinks or complementary foods with these Strawberries and Cream Cupcakes can elevate the experience. Here are some of the best pairings:

Beverages

• Classic Black Tea or Earl Grey – The floral and citrusy notes of Earl Grey tea balance the sweetness of the cupcakes beautifully.
• Chamomile or Hibiscus Tea – A caffeine-free option that pairs well with the fresh strawberry flavor.
• Strawberry Lemonade – A refreshing, citrusy drink that enhances the fruity flavors of the cupcakes.
• Milk or Almond Milk – A simple but delicious pairing, especially for kids.
• Iced Coffee or Cold Brew – The slight bitterness of coffee contrasts nicely with the sweetness of the cupcakes.

Additional Desserts

• Chocolate-Dipped Strawberries – If you’re serving these cupcakes at a party, adding chocolate-covered strawberries to the dessert table is a great idea.
• Lemon Bars – The tartness of lemon desserts complements the sweetness of the cupcakes.
• Angel Food Cake Slices – A light, fluffy cake that pairs well with similar flavors.

Savory Pairings for a Balanced Spread

• Cheese and Crackers – A small cheese platter with mild cheeses like Brie or Ricotta balances the sweetness of the cupcakes.
• Fresh Fruit Salad – A simple fruit medley of grapes, melon, and kiwi makes for a fresh side dish.
• Tea Sandwiches – If serving at a brunch or tea party, cucumber sandwiches, egg salad sandwiches, or smoked salmon on toast work beautifully.

Storage, Freezing & Reheating Instructions

Storage Instructions

• Refrigeration: Since these cupcakes contain whipped cream and fresh strawberries, they should be stored in the refrigerator. Place them in an airtight container and store them for up to 2 days.
• Room Temperature: Unfilled cupcakes can be stored at room temperature for up to 3 days in an airtight container. However, once they are filled, they should be refrigerated.

Freezing Instructions

• Freezing the Cupcakes (Without Filling): If you want to prepare these cupcakes ahead of time, bake and cool them completely, then wrap them in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
• Thawing: When ready to use, let them thaw at room temperature for 1 hour, then add the whipped cream and strawberries before serving.
• Freezing Whipped Cream: Whipped cream does not freeze well, so it’s best to make it fresh when assembling the cupcakes.

Reheating Instructions

• If Serving After Refrigeration: Let the cupcakes sit at room temperature for about 15-20 minutes before serving. This helps soften the cake and enhances the flavors.
• If Cupcakes Seem Dry: Lightly brush the tops with a little milk or strawberry syrup before serving to add moisture.

Common Mistakes to Avoid

Even though this recipe is quite simple, here are some common mistakes to watch out for:

1. Not Letting the Cupcakes Cool Completely – If you add the whipped cream while the cupcakes are still warm, it will melt and become runny. Always allow cupcakes to cool fully before assembly.
2. Overmixing the Batter – Overmixing can cause dense, tough cupcakes instead of light and fluffy ones. Mix until just combined.
3. Not Whipping the Cream to Stiff Peaks – If your whipped cream is too soft, it won’t hold up well in the cupcakes. Make sure it reaches stiff peaks before using.
4. Using Too Many Strawberries in the Filling – Adding too many strawberries can make the whipped cream watery and cause it to lose its structure.

Pro Tips

• Use Fresh, Ripe Strawberries – The better the strawberries, the better the cupcakes. Look for bright red, sweet-smelling berries.
• Chill Your Mixing Bowl Before Making Whipped Cream – This helps the cream whip faster and stay stable.
• Make a Strawberry Glaze – If you want extra flavor, cook down strawberries, sugar, and a splash of lemon juice to make a quick strawberry glaze to drizzle over the cupcakes.
• Experiment with Different Fillings – Instead of whipped cream, you can try a mascarpone cheese filling or strawberry jam mixed with Greek yogurt for a tangy twist.

Frequently Asked Questions (FAQs)

1. Can I use store-bought whipped cream instead of homemade?

Yes! You can use store-bought whipped cream like Cool Whip, but homemade whipped cream has a fresher, richer flavor.

2. Can I use a different type of cake mix?

Absolutely! Vanilla, yellow cake, or even angel food cake mix works well with this recipe.

3. How do I prevent the cupcakes from getting soggy?

Make sure the cupcakes are fully cooled before adding the filling, and don’t overfill them with strawberries, as too much moisture can make them soggy.

4. Can I make these cupcakes gluten-free?

Yes! Just use a gluten-free white cake mix for an easy swap.

Conclusion & Call to Action

These Strawberries and Cream Cupcakes are a perfect combination of light, fluffy cake, fresh berries, and luscious whipped cream. They’re elegant yet simple, making them perfect for parties, gatherings, or just a special treat at home.

If you try this recipe, I’d love to hear how it turns out! Leave a comment below, or share a photo on social media. Happy baking!

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