Strawberries and Cream Cupcakes That Smell Like a Summer Morning

I’ve always thought of cupcakes as tiny, sweet little distractions. But these? They’re different. I didn’t set out to make the perfect cupcake. I just wanted to figure out what fresh strawberries smell like mixed with vanilla swoosh inside a cake. And somehow, the whipped cream frosting gets that tangy pop just right—like a fleeting glimpse of hot days fading into cool mornings. No fancy ingredients, just that sharp, juicy strawberry aroma riding on butter and sugar. It’s weird how something so simple can feel like a small, quiet rebellion against the rush of the season. I think making these is more about slowing down for a minute and noticing your hands smudging jam on the counter. Right now, when strawberries are at their best, these cupcakes feel like a little secret waiting to be uncovered.

Strawberry Vanilla Cupcakes with Whipped Cream Frosting

This cupcake recipe combines fresh strawberries and vanilla in a light, moist cake with a tender crumb. The cupcakes are topped with whipped cream frosting infused with a tangy pop from the strawberries, creating a fluffy, colorful final appearance with a juicy, fruity flavor profile.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 12

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 2 teaspoons vanilla extract
• 1 1/2 cups fresh strawberries, chopped reserve some for topping if desired
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Equipment

• Mixing bowls
• Stand mixer or hand mixer
• Cupcake tin
• Cupcake liners
• Whisk
• Spatula
• Cooling rack
• Knife

Method

 

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners. Use a knife to finely chop the fresh strawberries and set aside.
2. In a large mixing bowl, combine the softened butter and granulated sugar. Use a stand mixer or hand mixer to beat until the mixture is pale and fluffy, about 3-4 minutes. The mixture should increase in volume and have a smooth texture.
3. Add eggs one at a time to the creamed mixture, beating well after each addition. The batter should become smooth and homogeneous. Then, mix in the vanilla extract.
4. In a separate bowl, sift together the flour. Gradually add the flour to the wet mixture in three parts, alternating with the milk, starting and ending with the flour. Mix until just combined, taking care not to overmix. Gently fold in the chopped strawberries for an even distribution.
5. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool on a wire rack.
6. While the cupcakes cool, whip the heavy cream with powdered sugar using a mixer until stiff peaks form. Once cooled, spread or pipe the whipped cream on top of each cupcake, and garnish with additional chopped strawberries if desired.

Honestly, I don’t think I’ll ever get tired of the way that frosting lifts off with a light bite, leaving behind a burst of berry brightness. And you know? Sometimes it’s the simplest things that make the biggest difference. Like a cupcake that tastes like summer and smells like childhood. Not made to impress anyone, just to remind me that even small treats have a story worth telling.