Strawberries and Cream Cupcakes


I love watching tennis and always watch the grand slams. A few weeks ago, Wimbledon took place. If you are a tennis fan, you know that strawberries and cream is a classic treat for fans attending Wimbledon.

Inspired by the images of strawberries and cream, I decided to create a strawberries and cream cupcake. I actually made these during Championship weekend just in time for “Breakfast at Wimbledon,” which is the live broadcast of the women’s and men’s championship finals.  But I didn’t get around to posting it until now.

To create the cupcakes, I used a whipped cream cake base and I swirled in fresh cut strawberries. I overdid it a little on the strawberries, so my cupcakes came out a little flat, but they were still delicious. I topped it with a whipped cream frosting to complete the strawberries and cream theme.

These cupcakes were simple, sweet, and perfect for summer. I will definitely make them again. Whipped cream cupcake base adapted from Rose’s Heavenly Cakes by Rose Levy Beranbaum.

Strawberries and Cream Cupcakes
Author: Kirbie’s Cravings
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Ingredients
  • For the cupcakes
  • 2 Cups Cake Flour
  • 2 tsp Baking Powder
  • 1/2 tsp salt
  • 1 ½ Cups Cold Heavy Cream
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup sugar
  • 1 cup of strawberries, cut into small pieces
  • For the frosting
  • 2 cups of heavy cream
  • 6 tablespoons sugar
Instructions
  1. Preheat the oven to 375F. Line 2 cupcake pans with liners.
  2. In a medium bowl, whisk together the cake flour, baking powder, and salt. Using a stand mixer fitted with the whisk batter, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form. In another bowl, whisk the eggs and vanilla until just combined.
  3. On medium-high speed, gradually beat the egg mixture into the whipped cream. Gradually beat in the sugar. It should take about 30 seconds to incorporate it. Then add in the flour and mix on low speed until batter is smooth. Finally, fold in the strawberries using a spatula or spoon. Pour batter about 2/3 full into cupcake liners. Bake the cake for about 15 minutes, or until a wooden toothpick inserted comes out clean. Let cupcakes cool on wire rack.
  4. While cupcakes are cooling, make the frosting. Pour heavy cream and sugar into a bowl of a stand mixer. Mix on high speed until stiff peaks form. Pipe frosting on cupcakes when the cakes have cooled. Top with strawberries for garnish if desired.

 

 

16 comments on “Strawberries and Cream Cupcakes”

  1. I love strawberry type cakes and this one looks so good!

  2. Beautiful and so elegant in their simplicity, im sure they taste just as wonderful too 🙂

  3. These look gorgeous!
    Must you eat them right away or they will melt?

    • No you don’t need to eat them right away. Whipped cream frosting, when you use heavy whipping cream, is actually quite sturdy and can last for a long time.

  4. Beautiful! I love strawberries and cream and your whipped cream frosting sounds so perfect!

  5. I bought some delicios strawberries the other day and would love to bake a cake of some sort as I love strawberries. This recipe looks so awsome! Will need to try this one! 🙂

  6. Im going to my best friends wedding shower this weekend and I want to make something pretty to bring with me.. I wanna do a practice round first though. I would like to just half the recipe first but how would you suggest I half 3 eggs? You think it would be okay if I just used 1 extra large egg? Ive never made cupcakes before Im more of a quick loaf/brownies/cookies girl lol! Im gonna go for it anyway but if you had any suggestions would be nice… 🙂 thank you

    • I would suggest using two eggs if you are going to half the recipe. Preferably medium sized eggs if you have them. Good luck!

  7. I tried these today, but wasn’t thrilled with the cakes. they were not fluffy like my other cupcakes, quite flat and dense. Don’t know where I went wrong??

    • Mine have always come out very fluffy. Did you whip the heavy cream enough? It needs to be be prewhipped until stiff peaks form (stiff enough to be used as frosting) and then you fold in the rest of the ingredients. The whipped cream is what keeps the cake soft and fluffy. Also make sure you don’t have any excess water from the strawberries, which could add too much moisture and cause them to be dense.

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