I’m sharing my Strawberries And Cream Cupcakes, light box-mix cakes hollowed and filled with fresh strawberries and homemade whipped cream, finished with a dusting of powdered sugar that adds a bright summer touch.

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I always get weirdly excited when I make Strawberries And Cream Cupcakes, they taste like a tiny summer party in your hand. Using fresh strawberries and heavy whipping cream turns a simple treat into something velvety and bright, and yeah its a little messy but in the best way.

People always want my quick Snack Ideas For A Crowd when I bring these to picnics cause they vanish fast. I like the surprise of a soft cream middle and the pop of real strawberries, it feels fancy but is totally doable, and the contrast keeps you coming back for one more.

Ingredients

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Bright, juicy strawberries add vitamin C, fiber and natural sweetness, with a little tart bite.
Rich, high fat cream gives fluffy texture and mouthfeel, not exactly ‘healthy’ though.
Box cake mix brings convenience, refined carbs and sugar, making batter sweet and soft.
Eggs add protein, structure and moisture, help cupcakes rise, they also add richness.
Pure sugar boosts sweetness and browning, empty calories so use with some caution.
Fresh lemon juice cuts sweetness with bright acidity, adds vitamin C and zing.
Small splash of vanilla gives warm aroma and depth, almost no calories added.

Ingredient Quantities

1 box white or yellow cake mix (15.25 oz)

3 large eggs

1/3 cup vegetable oil

1 cup water

1 lb fresh strawberries, hulled and roughly chopped

1/4 cup granulated sugar

1 tbsp fresh lemon juice

1 1/2 cups cold heavy whipping cream

1/4 cup powdered sugar plus more for dusting

1 tsp pure vanilla extract

12 cupcake liners

Optional fresh whole strawberries for garnish

How to Make this

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1. Preheat oven to 350°F and line a 12-cup muffin tin with the 12 cupcake liners; make the cake batter by mixing the 1 box cake mix, 3 large eggs, 1/3 cup vegetable oil and 1 cup water until smooth, don’t overmix or you’ll get dense cupcakes.

2. Divide batter evenly among the liners, filling each about two thirds full, bake 18 to 22 minutes until a toothpick comes out clean, then cool in the pan 5 minutes and transfer to a wire rack to cool completely.

3. While cupcakes bake, hull and roughly chop the 1 lb fresh strawberries, reserve a few whole berries for garnish if you want, then toss the chopped berries with 1/4 cup granulated sugar and 1 tbsp fresh lemon juice; let sit 15 to 20 minutes so they macerate and release juice.

4. If the macerated berries are very juicy, spoon about 1 tablespoon of berries plus a little syrup per cupcake into a small bowl and gently mash some pieces so the filling is easy to spoon but not soupy; drain excess syrup if needed because too much liquid will make the cupcakes soggy.

5. Chill a metal or glass mixing bowl and the beaters in the fridge for 10 minutes, then pour in the 1 1/2 cups cold heavy whipping cream, add 1/4 cup powdered sugar and 1 tsp vanilla extract.

6. Whip the cream on medium-high speed until soft peaks form, then stop, scrape down the bowl, and continue to firm peaks but be careful not to overbeat into butter; taste and add a bit more powdered sugar if you like it sweeter.

7. Core each cooled cupcake with a small knife or a cupcake corer leaving a little base, spoon in about 1 to 2 teaspoons of the macerated strawberries (or a bit more if you want), press the removed top back on slightly or leave open for the filling.

8. Pipe or dollop the whipped cream onto each filled cupcake, smoothing or twirling as you like; you can refrigerate the whipped cream briefly if it softens while you work.

9. Dust the finished cupcakes lightly with extra powdered sugar, garnish with the reserved whole strawberries if using, chill for 15 minutes to set and serve within a few hours for best texture.

Equipment Needed

1. 12 cup muffin tin
2. 12 cupcake liners
3. Mixing bowls (one metal or glass to chill for whipping, plus a medium bowl for the batter)
4. Electric hand mixer or stand mixer with beaters
5. Measuring cups and measuring spoons
6. Rubber spatula and a whisk
7. Wire rack for cooling, dont skip it
8. Small knife or cupcake corer and a tablespoon or piping bag for filling and topping

FAQ

How long do these cupcakes take to bake and what temperature should I use?

Bake at 350°F for 18 to 22 minutes, or until a toothpick comes out with a few moist crumbs. Let them cool in the pan 5 minutes then transfer to a rack to finish cooling before frosting. Dont open the oven too much or theyll sink, and rotate the pan halfway if your oven runs hot.

How do I make the strawberries into a filling or swirl without the cupcakes getting soggy?

Simmer the chopped strawberries with the 1/4 cup sugar and 1 tbsp lemon juice 6 to 10 minutes until thickened, smash a bit, then chill. Fold a couple spoonfuls into the batter for a swirl or dollop cooled compote into the center after baking. If you use raw chopped strawberries, toss them with a teaspoon of flour so they dont all sink to the bottom.

Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them well first or cook them down to remove extra liquid. Frozen berries release more juice so if you add them raw the batter can get too wet, so pat dry or use them in the cooked compote instead.

How do I keep the whipped cream frosting from collapsing?

Use very cold cream and chill the bowl and beaters, then whip to firm peaks with the 1/4 cup powdered sugar and vanilla. For extra stability, bloom 1 tsp unflavored gelatin in 2 tbsp cold water, warm until dissolved, cool slightly and drizzle into the cream as you whip. It keeps the frosting firm longer without tasting weird.

How should I store these cupcakes and how long will they last?

Because of the whipped cream, keep frosted cupcakes in the fridge and eat within 2 to 3 days. Unfrosted cupcakes can sit at room temp in an airtight container for a day or two, or in the fridge up to 4 days. Let refrigerated cupcakes sit 10 to 15 minutes at room temp before serving so the crumb isnt too cold.

Can I make these ahead or freeze them?

You can bake and freeze unfrosted cupcakes up to 3 months: cool fully, wrap individually and freeze. Thaw, then add the whipped cream just before serving. You can also freeze the strawberry compote separately and thaw to use later, but dont freeze cupcakes once youve piped whipped cream on them, the texture wont be as good.

Strawberries & Cream Cupcakes Recipe Substitutions and Variations

Eggs (3 large): swap with 3/4 cup unsweetened applesauce (1/4 cup per egg) for a moist, slightly denser cake; or use 3 tablespoons ground flaxseed mixed with 9 tablespoons water (let sit 5 min) for a vegan binder; or 3/4 cup plain yogurt for extra tenderness.
Vegetable oil (1/3 cup): use 1/3 cup melted unsalted butter for richer flavor; or 1/3 cup light olive oil or avocado oil if you want a single ingredient swap; or replace half the oil with 1/3 cup applesauce to cut fat and keep it moist.
Heavy whipping cream (1 1/2 cups): for a dairy free version use 1 1/2 cups chilled coconut cream (well chilled, scoop the thick part); or make a stabilized whipped topping by folding 8 oz softened cream cheese into 1 cup whipped cream alternative if you need extra hold for piping.
Fresh strawberries (1 lb): frozen strawberries work fine, thawed and drained (pat dry) 1:1; or use 1 cup good-quality strawberry jam reduced with a tablespoon lemon juice for a quicker filling; raspberries can be swapped 1:1 for a different berry note.

Pro Tips

1. Drain the berry syrup before you fill the cupcakes. Let the macerated strawberries sit, scoop them into a fine mesh strainer and press gently or blot with a paper towel so you only get thick, jammy bits. Too much liquid = soggy cupcakes, so be stingy with the syrup.

2. Stabilize the whipped cream so it holds its shape longer. Chill the bowl and beaters, yes, but also fold in a tablespoon of mascarpone or cream cheese or sprinkle in an extra tablespoon of powdered sugar; either one makes the cream firmer and less likely to weep. Be careful not to overbeat though, otherwise you get grainy butter.

3. Save time and keep texture right by making components ahead. You can bake the cupcakes and freeze them unfilled for weeks, then thaw and fill the day you serve. If you need to fill ahead, keep the whipped cream separate until a few hours before serving and store assembled cupcakes in an airtight container in the fridge.

4. Make filling and piping easier with simple tools and tricks. Use a small melon baller or apple corer to remove a neat plug and leave a little base so the filling stays put, and chill the filled cupcakes briefly before piping so the cream holds better. For prettier tops, use a wide star tip and pipe from the outside in, and if a swirl gets soft, pop the tray back in the fridge for 10 minutes and finish then.

Strawberries & Cream Cupcakes Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

352

kcal

Equipment: 1. 12 cup muffin tin
2. 12 cupcake liners
3. Mixing bowls (one metal or glass to chill for whipping, plus a medium bowl for the batter)
4. Electric hand mixer or stand mixer with beaters
5. Measuring cups and measuring spoons
6. Rubber spatula and a whisk
7. Wire rack for cooling, dont skip it
8. Small knife or cupcake corer and a tablespoon or piping bag for filling and topping

Ingredients

1 box white or yellow cake mix (15.25 oz)
3 large eggs
1/3 cup vegetable oil
1 cup water
1 lb fresh strawberries, hulled and roughly chopped
1/4 cup granulated sugar
1 tbsp fresh lemon juice
1 1/2 cups cold heavy whipping cream
1/4 cup powdered sugar plus more for dusting
1 tsp pure vanilla extract
12 cupcake liners
Optional fresh whole strawberries for garnish

Directions

Preheat oven to 350°F and line a 12-cup muffin tin with the 12 cupcake liners; make the cake batter by mixing the 1 box cake mix, 3 large eggs, 1/3 cup vegetable oil and 1 cup water until smooth, don't overmix or you'll get dense cupcakes.
Divide batter evenly among the liners, filling each about two thirds full, bake 18 to 22 minutes until a toothpick comes out clean, then cool in the pan 5 minutes and transfer to a wire rack to cool completely.
While cupcakes bake, hull and roughly chop the 1 lb fresh strawberries, reserve a few whole berries for garnish if you want, then toss the chopped berries with 1/4 cup granulated sugar and 1 tbsp fresh lemon juice; let sit 15 to 20 minutes so they macerate and release juice.
If the macerated berries are very juicy, spoon about 1 tablespoon of berries plus a little syrup per cupcake into a small bowl and gently mash some pieces so the filling is easy to spoon but not soupy; drain excess syrup if needed because too much liquid will make the cupcakes soggy.
Chill a metal or glass mixing bowl and the beaters in the fridge for 10 minutes, then pour in the 1 1/2 cups cold heavy whipping cream, add 1/4 cup powdered sugar and 1 tsp vanilla extract.
Whip the cream on medium-high speed until soft peaks form, then stop, scrape down the bowl, and continue to firm peaks but be careful not to overbeat into butter; taste and add a bit more powdered sugar if you like it sweeter.
Core each cooled cupcake with a small knife or a cupcake corer leaving a little base, spoon in about 1 to 2 teaspoons of the macerated strawberries (or a bit more if you want), press the removed top back on slightly or leave open for the filling.
Pipe or dollop the whipped cream onto each filled cupcake, smoothing or twirling as you like; you can refrigerate the whipped cream briefly if it softens while you work.
Dust the finished cupcakes lightly with extra powdered sugar, garnish with the reserved whole strawberries if using, chill for 15 minutes to set and serve within a few hours for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.