Try these strawberry and cream cupcakes – soft, fluffy, and filled with a sweet strawberry compote. Topped with creamy mascarpone frosting, they’re the perfect treat for any strawberry lover. Light, flavorful, and simply irresistible, these cupcakes are perfect for any occasion!
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Strawberry and cream cupcakes are a highlight of strawberry season, my favorite time of year. While strawberries are available year-round, seasonal ones truly make these cupcakes shine with their fresh, vibrant flavor.
This strawberry cupcake recipe is incredibly delicious and irresistible, with a base of my soft vanilla cupcakes recipe, a heart of strawberry compote and a fluffy and light mascarpone frosting.
The combination of strawberry and whipped cream in these cupcakes is a delight, both indulgent and light, it's my favorite strawberry cupcake recipe along with this strawberry crunch cupcake recipe.
This recipe si ultra-easy to make and really perfect on your party tables for birthdays, baby showers and even special occasions like weddings.
Ingredients Notes
You need these ingredients to make these strawberries and cream cupcakes:
- Vanilla cupcakes: These are made with basic ingredients like cake flour, baking powder, sugar, eggs, vanilla extract and buttermilk. (for a oil base cupcakes follow this recipe for vanilla cupcakes with oil)
- Fresh strawberry filling: A mix of fresh strawberries, sugar, and a bit of lemon juice, cooked down to a thick, jam-like consistency that bursts with natural berry flavors.
- Mascarpone frosting: A creamy and smooth frosting combining mascarpone cheese, powdered sugar, and heavy cream or heavy whipping cream.
How to Make Strawberries and Cream Cupcakes
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
- Preheat the oven to 350°F / 180°C and prepare a cupcake pan with cupcake liners.
- In a large bowl, mix and sift the dry ingredients, cake flour, baking powder and salt.
- In the bowl of your stand mixer fitted with the whisk attachment, beat the softened unsalted butter with the granulated sugar for 2-3 minutes until creamy.
- Add the eggs and vanilla extract, and beat again for 2-3 minutes until the mixture has a voluminous consistency.
- Incorporate the buttermilk and then the dry ingredients with a spatula until smooth.
- Pour the cupcake batter into the paper cases, filling them just ¾ full, and bake for around 13-15 minutes until golden and set.
- Allow the cupcakes to cool before removing from the pan and cooling completely on a wire rack.
- Place frozen or fresh strawberries in a saucepan with the caster sugar and lemon juice and cook for around 10-15 minutes until the mixture looks like strawberry jam.
- Place the strawberry mixture in a glass jar and chill completely in the fridge until ready to assemble.
- Fill the center of each cupcake with the strawberry filling, previously removed in the middle with a cupcake corer.
- Place the cold mascarpone cheese in a medium bowl with the cold heavy cream, powdered sugar and vanilla extract.
- Beat at medium speed for about 3 minutes until smooth and firm.
- Fill a piping bag with the frosting and chill until ready to assemble.
- Decorate the top of the cupcakes with the frosting and add an extra half of fresh strawberries for decoration.
- Keep the filled strawberry cupcakes in the fridge for 1 hour before serving with a homemade strawberry coulis.
Tips for this recipe
Recipe Variations
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I hope you love these Strawberries and cream cupcakes. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Strawberry and Cream Cupcakes
- Total Time: 45 minutes
- Yield: 12 cupcakes
Description
Recipe for strawberry-filled cupcakes with a soft and moist vanilla cupcake base, strawberry filling and mascarpone whipped cream (for approx. 12 cupcakes)
Ingredients
Vanilla cupcakes
- 100 g (½ cup) Butter - unsalted and softened
- 150 g (¾ cup) Sugar - granulated extra thin
- 2 Eggs - large at room temperature
- 1 ½ tsp vanilla extract
- 135 ml (½ cup) Buttermilk - or yogurt, sour cream
- 150 g (1 ¼ cups) Cake flour or all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
Mascarpone frosting
- 250 g (1 cupp Mascarpone cheese - cold
- 70 g (⅔ cup) Powdered sugar
- 375 ml (1 ½ cups) Heavy cream - or heavy whipping cream
- 1 ½ tsp Vanilla extract
Fresh strawberries for decoration
Instructions
Vanilla cupcakes :
- Preheat the oven to 350°F / 180°C and line a standard cupcake tin with cupcakes liners.
- In a medium bowl, mix and sift together all the dry ingredients, cake flour, baking powder and salt, then set aside.
- Place the softened unsalted butter with the extra-fine granulated sugar in the bowl of your stand mixer fitted with the whisk attachment, and beat at high speed for 2-3 minutes until creamy and smooth.
- Keeping the whisk running at medium speed, add the vanilla extract and eggs, then continue at high speed for around 2 minutes until you have a voluminous mixture.
- Stir in the buttermilk, then the dry ingredients, using a spatula to avoid over-beating the mixture.
- Fill the paper cups in the cupcake tin ¾ full (use a standard ice-cream scoop to measure out the mixture). Be careful not to overfill, or the cupcakes will overflow during baking.
- Bake the cupcakes in the preheated oven for about 13-15 minutes, without opening the oven door, until well done. (Check for proper baking by sticking a toothpick into the center of the cupcake; if it comes out clean, it's done).
- Let the strawberry cupcakes cool slightly before removing from the cupcake tin and cooling completely on a cake rack.
Prepare the strawberry compote in advance and chill in the fridge until ready to assemble.
Mascarpone Frosting
- Place the cold mascarpone cheese in a mediaum bowl with the cold heavy cream, powdered sugar and vanilla extract.
- Beat at medium speed with an electric mixer for 3-4 minutes until firm and smooth (be careful not to overbeat, or it will slice and be grainy).
- Fill a piping bag fitted with a decorating tip with all the mascarpone whipped cream and set aside in the fridge.
Assembly
- Using a Cupcake corer, scoop out the center of the cupcakes.
- Fill the inside with the strawberry compote.
- Decorate the top with mascarpone whipped cream and add a piece of fresh strawberry.
- Place in the fridge for at least 1 hour before serving.
Notes
Storage: Up to 3-4 days in the fridge, wrapped in plastic wrap.
To flavour the base of the cupcakes, add 3-4 fresh strawberries cut into pieces to the batter at the end of the preparation or about 2 tbsp strawberry purée or freeze dried strawberry powder.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Cupcakes
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 253
- Sugar: 19.4 g
- Sodium: 79.4 mg
- Fat: 13.8 g
- Carbohydrates: 29.9 g
- Protein: 3 g
- Cholesterol: 68.1 mg
These cupcakes are a real treat! Can't wait to see the first strawberries to try them out, thanks for the recipe.