Strawberry Cupcakes

Looking for the perfect Valentine’s Day dessert? These strawberry-filled vanilla cupcakes with a light pink whipped cream topping are delicious, easy to make, and beautifully festive. Each bite combines fluffy vanilla cake, a fruity strawberry jam center, and a dreamy, creamy topping infused with freeze-dried strawberries. Whether you’re celebrating with your partner, your friends, or treating yourself, these Strawberry Cupcakes are the perfect way to add a little extra love to the day!

Why You’ll Love These Strawberry Cupcakes

Perfect for Valentine’s Day: The soft pink color and strawberry flavor make them ideal for the occasion.
Moist & Fluffy: The combination of oil (or butter), buttermilk, and vanilla ensures a tender cupcake.
Surprise Filling: A sweet strawberry jam center makes every bite even better.
Light & Airy Whipped Cream Frosting: Not too heavy, but still rich in flavor.
Customizable: Use fresh or freeze-dried strawberries, add chocolate drizzle, or swap the filling for raspberry jam!

Ingredients You’ll Need for the Strawberry Cupcakes:

For the Cupcake Batter:

• All-purpose flour – Provides structure to the cupcakes.
• Baking powder – Helps the cupcakes rise and become fluffy.
• Baking soda – Works with the baking powder to create a light texture.
• Salt – Enhances the flavor.
• Sugar – Sweetens the cupcakes and keeps them moist.
• Eggs (room temperature) – Adds structure and helps bind the ingredients together.
• Vegetable oil or melted butter – Keeps the cupcakes soft and moist.
• Milk (or buttermilk for extra softness) – Ensures a tender crumb.
• Vanilla extract – Adds a warm, sweet aroma and flavor.

For the Strawberry Filling:

• Strawberry jam – Adds a fruity, juicy surprise inside each cupcake.

For the Pink Whipped Cream Topping:

• Heavy cream (chilled) – Creates a rich, fluffy topping.
• Whipped cream stabilizer (optional) – Helps the whipped cream hold its shape.
• Powdered sugar – Sweetens the frosting without making it too heavy.
• Freeze-dried strawberry powder – Naturally colors the frosting pink and enhances the strawberry flavor.

For Decoration:

• A few freeze-dried or fresh strawberry slices – Adds a decorative touch.
• Mint leaves (optional) – For a fresh, elegant look.

Here are the essential tools you’ll need for making the Strawberry Cupcakes:

• Mixing Bowls: You’ll need a few mixing bowls in different sizes to combine the dry ingredients and wet ingredients.
• Whisk: A whisk is essential for blending the dry ingredients and whisking the wet ingredients until smooth.
• Electric Mixer: An electric hand mixer or Stand Mixer will help you cream all of the ingredients, ensuring a smooth texture.
• Muffin Pan: A muffin pan is needed to bake the cupcakes. Make sure it’s well-greased or lined with paper muffin liners.
• Measuring Scale: To accurately measure all your ingredients in grams.
• Cookie Scoop: A cookie scoop helps evenly distribute the batter into the muffin cups, ensuring uniform sizes.
• Cooling Rack: A cooling rack allows the cupcakes to cool evenly after baking, preventing them from becoming soggy.
• Piping Bag & Star Tip Nozzle: For beautifully frosting the cupcakes.

Here is the full Recipe:

For the Cupcake Batter:

• 200 g (1 ½ cups) all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 pinch salt
• 90 g (½ cup) sugar
• 2 eggs (room temperature)
• 100 ml (½ cup) sunflower oil or melted butter
• 150 ml (⅔ cup) milk (or buttermilk for extra moisture)
• 2 tsp vanilla extract

For the Filling:

• 120 g (½ cup) strawberry jam

For the Strawberry Cream Topping:

• 250 ml (1 cup) heavy whipping cream (chilled)
• Optional: 1 packet (8 g) whipping cream stabilizer (Sahnesteif)
• 2 tbsp powdered sugar
• 2 tsp freeze-dried strawberries (powdered)

For Decoration:

• Freeze-dried or fresh strawberries (whole or sliced)
• Mint leaves (optional)

Directions:

Step 1: Prepare the Oven & Muffin Tin

• Preheat your oven to 175°C (350°F) (or 160°C for fan-assisted ovens).
• Line a 12-cup muffin tin with cupcake liners or lightly grease them.

Step 2: Make the Cupcake Batter

1. Combine the dry ingredients – In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Whisk the wet ingredients – In another bowl, beat together the sugar, eggs, oil (or butter), milk (or buttermilk), and vanilla extract until smooth.
3. Mix the batter – Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the cupcakes light and fluffy.

Step 3: Bake the Cupcakes

1. Divide the batter evenly into the 12 cupcake liners, filling each about ¾ full.
2. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
3. Remove from the oven and let the cupcakes cool completely before adding the filling and topping.

Step 4: Fill the Cupcakes with Strawberry Jam

1. Once the cupcakes have cooled, use a small knife or cupcake corer to carefully cut a small hole in the center of each cupcake.
2. Spoon about 1 tsp of strawberry jam into each hole.
3. Replace the small piece of cake you removed to seal the filling inside.

Step 5: Make the Pink Whipped Cream Topping

1. In a large bowl, beat the chilled heavy cream with a hand mixer on medium speed.
2. Add the whipped cream stabilizer, powdered sugar, and freeze-dried strawberry powder.
3. Continue whipping until stiff peaks form. Be careful not to overmix.

Step 6: Decorate the Cupcakes

1. Transfer the whipped cream into a piping bag with a star nozzle.
2. Pipe the frosting onto each cupcake in a swirl motion.
3. Top with freeze-dried or fresh strawberry slices and optional mint leaves.

Tips for the Best Strawberry Cupcakes

1. Use buttermilk instead of regular milk for an extra moist texture.
2. Don’t overmix the batter – This keeps the cupcakes soft and fluffy.
3. Chill the whipped cream before piping – This helps it hold its shape.
4. Let the cupcakes cool completely before filling and frosting to avoid melting the whipped cream.
5. Store in the fridge for up to 2 days to keep them fresh.

Frequently Asked Questions (FAQ)

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Fill and frost them on the day of serving for the best freshness.

Can I use fresh strawberries instead of jam?

Absolutely! Simply chop fresh strawberries and mix them with a bit of sugar for a juicy, natural filling.

How do I store these cupcakes?

Since the topping is whipped cream-based, store the cupcakes in an airtight container in the fridge for up to 2 days.

Can I freeze the cupcakes?

The plain cupcakes (without filling and frosting) can be frozen for up to 2 months. Thaw at room temperature before adding the filling and topping.

More Baking Ideas:

• Pumpkin Spice Pastry – Flaky puff pastry filled with a creamy pumpkin spice filling, perfect for a quick and cozy fall dessert!
• Banana Bread with Chocolate Chips – A moist, flavorful banana bread studded with melty chocolate chips, perfect for any time of year!
• Pumpkin Crumble Muffins -Moist pumpkin muffins topped with a buttery crumble, combining all the best flavors of fall in one delicious bite.
• Mini Apple Pies – Enjoy all the classic flavors of apple pie in these perfectly portioned, bite-sized treats!

Watch the recipe video here. Let’s get to baking! Here is the full recipe: