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Strawberry and Cream Cupcakes

Beautiful strawberry cupcakes with a light and airy cream cheese icing.

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 17 cupcakes


For the Strawberry Cupcakes

  • 1 3/4 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • pinch salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3/4 tsp vanilla extract
  • 2 eggs
  • 1/2 cup coffee cream (18% m.f.)
  • 1 1/2 cups strawberries, chopped

For the Cream Cheese Icing

  • 1 cup whipping cream (35% m.f.)
  • 1/2 cup cream cheese, softened
  • 1 cup icing sugar


Strawberry cupcakes

  1. Preheat oven to 350F and add cupcake liners to your muffin pan.  In a bowl, sift together the flour, baking powder, baking soda and salt.  Blend 3/4 cup strawberries with the coffee cream in a food processor and set aside.

  2.  In a separate large bowl, cream together the butter, sugar and vanilla until pale and fluffy.  Add in the eggs, one at a time, scraping down the sides of the bowl and beating until fully incorporated after each addition.

  3. Reduce the speed of the mixer to low, and add the flour mixture in batches, alternating with the blended cream/strawberry mixture, and mix until just combined.  Fold in remaining strawberries.

  4. Divide mixture between cupcake liners and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.  Remove from oven and let cool in pan for 15 minutes, then remove from pan and allow to cool completely.

Cream cheese icing

  1. In a bowl, whip the cream until stiff peaks form, then chill in fridge for 15 minutes.  In a separate bowl, beat the cream cheese and icing sugar together until well combined.  Once whipping cream has had time to chill, use a spatula to carefully fold the cream into the cream cheese.  Allow to chill 10-15 minutes more before frosting cooled cupcakes.