Strawberries and Cream Cupcakes

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Strawberries and Cream Cupcakes

Soft, fluffy vanilla-almond cupcakes topped with a light, creamy strawberry frosting—perfect for spring gatherings, birthdays, or a summer dessert table.

Ingredients

For the Cupcakes:

  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • ½ cup shortening
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • ¾ cup sour cream
  • ¼ cup heavy whipping cream

For the Strawberry Cream Frosting:

  • 8 oz cream cheese, softened
  • 8 oz Cool Whip (or whipped topping), thawed
  • 1 cup powdered sugar (adjust to taste)
  • 1 tsp vanilla extract (optional)
  • 1 cup fresh strawberries, finely diced
  • Whole strawberries, for topping

Instructions

Make the Cupcakes:

  1. Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners and lightly spray with nonstick spray. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the butter and shortening until smooth and fluffy.
  4. Mix in the sugar and beat until light and well combined.
  5. Add the eggs, vanilla extract, and almond extract. Beat until incorporated.
  6. Mix in the sour cream and heavy cream until smooth.
  7. Gradually add the dry ingredients to the wet mixture, mixing until fully combined.
  8. Spoon about ¼ cup of batter into each cupcake liner, filling each about ¾ full.
  9. Bake for 16–18 minutes or until the edges are just golden and a toothpick comes out clean. Avoid overbaking.
  10. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the Frosting:

  1. In a large bowl, beat the cream cheese until smooth.
  2. Add the Cool Whip and mix until well combined.
  3. Mix in the powdered sugar and vanilla extract, if using.
  4. Gently fold in the diced strawberries.

Assemble:

  1. Transfer the frosting to a piping bag fitted with a large round tip.
  2. Pipe frosting onto completely cooled cupcakes.
  3. Chill the frosted cupcakes in the refrigerator for at least 30 minutes to allow the frosting to set.
  4. Top each cupcake with a whole strawberry before serving.

Storage

Store cupcakes in the refrigerator in an airtight container for up to 3 days. Best served slightly chilled.

 

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