Capture the essence of a ripe, sun-warmed strawberry and the comfort of whipped cream in one elegant, handheld treat. These Strawberries and Cream Cupcakes are a celebration of the season, combining a supremely tender vanilla cupcake, a hidden pocket of sweet-tart strawberry compote, and a luxurious strawberry cream cheese frosting that’s impossibly light and flavorful.
Unlike artificially flavored desserts, every component here is infused with the real, vibrant taste of fresh strawberries. They are stunning enough for a special occasion—think bridal showers, birthdays, or garden parties—yet simple enough for a weekend baking project.
The secret lies in a clever two-part strawberry technique: a cooked compote for intense flavor in the filling and a reduction swirled into the frosting for that perfect pink hue and fruity tang. Get ready to bake a batch of pure, irresistible joy.
The Art of Layering Real Strawberry Flavor
Creating a truly strawberry-forward dessert requires more than just adding chopped fruit to batter. Fresh strawberries contain a lot of water, which can make baked goods soggy and dilute flavors. This recipe solves that by concentrating the strawberry essence in two brilliant ways.
First, the strawberry compote filling is made by cooking down fresh berries with a little sugar and lemon juice. This process evaporates excess moisture, intensifies the flavor, and creates a thick, jammy texture that won’t seep into the cupcake.
Second, the strawberry reduction for the frosting is a similar reduction, creating a potent, vibrantly colored puree that flavors and tints the frosting naturally, without artificial dyes. The cream cheese frosting base provides the perfect tangy balance to the sweet berries and the light, buttery cupcake. This thoughtful layering—moist vanilla base, intense berry filling, tangy berry frosting—ensures every single bite delivers the complete “strawberries and cream” experience.
Ingredients
For the Vanilla Cupcakes:
- 1 ¾ cups (220g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup (120ml) whole milk, room temperature
For the Strawberry Compote Filling:
- 1 ½ cups (225g) fresh strawberries, hulled and diced
- 3 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
For the Strawberry Cream Cheese Frosting:
- 1 cup (150g) fresh strawberries, hulled and diced (for reduction)
- ½ cup (115g) unsalted butter, room temperature
- 8 oz (225g) full-fat brick cream cheese, chilled
- 3 ½ – 4 cups (440-500g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
1. Make the Strawberry Components: For the compote: In a small saucepan, combine diced strawberries, 3 tbsp sugar, and lemon juice. Cook over medium heat for 10-15 minutes, mashing with a spoon, until thickened. Cool completely. For the frosting reduction: Blend 1 cup strawberries until smooth, then simmer in a clean pan for 10-12 minutes until reduced by half to a thick puree. Cool completely.
2. Bake the Cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin. Whisk flour, baking powder, and salt. In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla. Alternately add flour mixture and milk, beginning and ending with flour. Fill liners ⅔ full. Bake for 18-22 minutes, until a toothpick comes out clean. Cool completely on a wire rack.
3. Core & Fill the Cupcakes: Using a cupcake corer or small knife, cut a cone-shaped piece from the center of each cooled cupcake (about 1-inch deep). Spoon or pipe about 1 teaspoon of the cooled strawberry compote into each cavity.
4. Make the Frosting: Using an electric mixer, beat the room-temperature butter until smooth. Add the chilled cream cheese and beat just until combined—do not overmix. Beat in the cooled strawberry reduction and vanilla. Gradually add the sifted powdered sugar and pinch of salt until the frosting is thick, smooth, and holds a stiff peak.
5. Frost & Decorate: Fit a piping bag with a large star tip (like a 1M). Fill with frosting and pipe generous swirls onto each cupcake. If desired, garnish with a thin strawberry slice, a drizzle of leftover compote, or a mint leaf.
6. Serve & Store: For best texture, serve cupcakes the day they are made. Store leftovers in an airtight container in the refrigerator for up to 3 days. Let sit at room temperature for 30 minutes before serving to soften the frosting.
Pro-Tips for Bakery-Worthy Strawberry Cupcakes
- Room Temperature is Key: Using room temperature butter, eggs, and milk for the batter ensures proper emulsification for a light, even crumb.
- Keep Frosting Stable: Use chilled, brick-style cream cheese and don’t over-beat it after adding to the butter, or the frosting can become too soft. If it does, chill it for 15 minutes before piping.
- Prevent Pink Staining: The fresh strawberry reduction can sometimes cause frosting to turn a subtle brownish-pink after a few hours. For a vibrant pink that holds, add a tiny drop of pink gel food coloring to the frosting.
- Flavor Boost: For an extra layer of flavor, brush the cupcake cavities with a simple syrup (equal parts sugar and water, heated until dissolved) before adding the compote.
- Make-Ahead Strategy: The strawberry compote and reduction can be made 2 days ahead and stored in the fridge. Baked, unfilled cupcakes can be frozen for up to a month.
These Strawberries and Cream Cupcakes are a labor of love that pays off with every sublime, berry-filled bite.
