Desserts Cakes Cupcake Recipes Strawberry Strawberries and Cream Cupcakes 4.7 (6) 5 Reviews 2 Photos These strawberries and cream cupcakes are light as air, with a scrumptious strawberry and cream filling and topping. If you are short on time, you could absolutely skip the cutting-and-filling part of this recipe—and simply frost the tops of the cupcakes with the whipped cream and strawberries instead. By Kim Kim As an Allrecipes Allstar, Kim is an avid member of the Allrecipes community who is a self-taught baker and enjoys experimenting in the kitchen. Allrecipes' editorial guidelines Published on June 6, 2024 Save Rate Print Share Close Add Photo 2 Prep Time: 1 hr Cook Time: 30 mins Cool Time: 2 hrs Total Time: 3 hrs 30 mins Servings: 21 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 21 servings Strawberries 2 cups chopped strawberries 6 tablespoons white sugar 1 tablespoon cornstarch 1 tablespoon water 1 tablespoon freshly squeezed lemon juice 1 teaspoon lemon zest, or to taste Cupcakes 1 2/3 cups cake flour 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/4 teaspoon baking soda 1/8 teaspoon ground nutmeg 1/2 cup unsalted butter, softened 1/4 cup vegetable oil 1 cup plus 2 tablespoons white sugar 3 large egg whites, at room temperature 1 tablespoon vanilla extract 1/4 teaspoon almond extract 2/3 cup full-fat sour cream, at room temperature 1/3 cup 2% milk, at room temperature Filling and Topping 2 ounces full-fat cream cheese, chilled 1/4 cup powdered sugar 1/2 teaspoon vanilla extract 1 pinch salt 1 1/2 cups heavy whipping cream Directions Strawberries: Place strawberries and sugar in a small pot over medium-low heat. Bring mixture to a simmer, stirring often, and cook for 5 minutes. Stir cornstarch and water together in a small bowl or measuring cup. Stir cornstarch mixture into the strawberry mixture, and cook until thickened, 1 to 2 minutes. Remove pot from heat, and stir in lemon zest and lemon juice. Pour mixture into a heat safe bowl, and place uncovered into the fridge to chill. (Once mixture is chilled and no longer condensing, you can then cover the bowl.) Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with liners. Cupcakes: Sift together cake flour, baking powder, salt, baking soda, and nutmeg. Beat butter, oil, and 1 cup plus 2 tablespoons sugar until light and fluffy, 3 to 4 minutes. Add in egg whites, vanilla, and almond extract, and beat mixture on medium-high speed for another 3 minutes. Add in half of flour mixture and mix until just combined. Add in sour cream and milk; mix until just combined. Add in remaining flour mixture; mix until just combined. Pour batter into prepared cupcake pans, filling each liner no more than 2/3 full. Bake one pan at a time, until tops of cupcakes spring back when lightly touched, 22 to 26 minutes. Allow cupcakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely, about 30 minutes Chill cupcakes in the refrigerator for about 1 hour. This will make them easier to cut and fill. Cream cheese whipped cream: Beat chilled cream cheese, powdered sugar, vanilla, and salt together until smooth. Add in 1/2 cup cold heavy cream, and mix on low until mixture is smooth. Add in remaining heavy cream; beat on medium-high until mixture holds stiff peaks. If desired, place mixture into a piping bag fitted with an open star tip (such as a Wilton® 1M). Place piping bag in refrigerator until ready to use. Remove cupcakes from refrigerator. Remove the liners and cut tops off cupcakes. Pipe a layer of whipped cream on bottom half of cupcakes; top with about 1 to 2 teaspoons strawberry mixture. Place tops of cupcakes back on, and lightly press down to adhere. Pipe more whipped cream on top of cupcakes and top with another 1 to 2 teaspoons strawberry mixture. Chill in the refrigerator for 30 minutes before serving. Cook’s Note You can use all-purpose flour in place of cake flour, if desired. The cupcakes won't turn out as light and fluffy, however. You can also use frozen strawberries in place of fresh.The cupcakes are quite soft, but will be easier to handle when chilled. So keep them chilled as much as you can while working with them.For best results, assemble these the same day you plan to serve them, and keep chilled until ready to serve. However, you can make the cupcakes and strawberry sauce a day or two in advance.I like to place the cupcakes carefully back onto their liners after assembling them--it just makes them a bit easier to pick up and eat I Made It Print Nutrition Facts (per serving) 257 Calories 16g Fat 27g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 21 Calories 257 % Daily Value * Total Fat 16g 20% Saturated Fat 8g 41% Cholesterol 38mg 13% Sodium 158mg 7% Total Carbohydrate 27g 10% Dietary Fiber 1g 2% Total Sugars 18g Protein 3g 5% Vitamin C 10mg 11% Calcium 51mg 4% Iron 1mg 5% Potassium 82mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.