I made strawberry and cream cupcakes that conceal fresh strawberries and homemade whipped cream inside each boxed cake, finished with a dusting of powdered sugar to reveal a surprising fruit-filled center.

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As a food blogger I chase easy desserts that still feel a little mischievous. These Strawberries & Cream Cupcakes do just that.

Using a white cake mix and fresh strawberries I hide a juicy surprise in the middle that makes people pause, then grin. They read like Strawberry Cream Filled Cupcakes but somehow taste more sophisticated than they look.

I call them Whipped Cream Cupcakes when I’m rushed, even though they vanish faster than I can photograph them, its always the same thing, someone asks for one more and another. Try one and see how quickly curiosity wins.

Ingredients

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Boxed white cake mix gives quick structure and sweet base, low fiber and kinda processed.
Eggs add protein, fat and bind ingredients, they also help leaven and brown.
Vegetable oil keeps the crumb moist, adds calories mostly unsaturated though still calorie dense.
Fresh strawberries give vitamin C, fiber and bright sweet tart flavor, juicy little pops.
Granulated sugar for macerating sweetens berries and draws juices, pure carbs no protein or fiber.
Lemon juice lifts sweetness, adds acidity and a fresh subtle tang to balance flavors.
Cold heavy whipping cream whips to airy sweetness, provides fat, richness and soft texture.
Powdered sugar stabilizes whipped cream and dusting, melts fast, super sweet, no nutrients.

Ingredient Quantities

1 (15.25 oz) box white or vanilla cake mix, the boxed kind

3 large eggs

1/2 cup vegetable oil

1 cup water

1 pint fresh strawberries, hulled and diced (about 2 cups)

2 tablespoons granulated sugar for the strawberries

1 teaspoon lemon juice

1 cup cold heavy whipping cream

2 to 3 tablespoons powdered sugar for the whipped cream

1 teaspoon vanilla extract

Additional powdered sugar for dusting

How to Make this

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1. Preheat oven to 350 F and line a 12 cup muffin tin with liners.

2. In a large bowl mix 1 box white or vanilla cake mix, 3 large eggs, 1/2 cup vegetable oil and 1 cup water with a hand mixer until smooth but dont overbeat or the cupcakes get dense.

3. Fill each liner about two thirds full with batter and bake 18 to 22 minutes, or until a toothpick comes out clean. Let them cool in the pan 5 minutes then transfer to a wire rack to cool completely.

4. While they bake, hull and dice 1 pint fresh strawberries (about 2 cups). Toss the strawberries with 2 tablespoons granulated sugar and 1 teaspoon lemon juice and let sit 10 to 15 minutes to macerate. If they release a lot of juice, pour off a little so the filling wont be too soggy.

5. Chill your mixing bowl and beaters in the freezer for 5 to 10 minutes, then pour in 1 cup cold heavy whipping cream, add 2 to 3 tablespoons powdered sugar and 1 teaspoon vanilla extract and whip to soft to medium peaks. Dont overwhip or it will turn grainy.

6. Use a small knife, melon baller, or cupcake corer to remove about a 1 inch deep plug from the center of each cooled cupcake; save the removed crumbs if you want to fold them into the strawberries for a jammy filling.

7. Spoon about a teaspoon or two of the macerated strawberries (not too much syrup) into each hollow, then top with a generous spoonful or a piped swirl of the whipped cream. If you want extra strawberry flavor you can fold a teaspoon of the reserved juice into the cream but be careful not to deflate it.

8. Dust the finished cupcakes with additional powdered sugar, garnish with a small diced strawberry if you like, and refrigerate until serving. These are best eaten the same day since the whipped cream is fresh.

Equipment Needed

1. Oven (set to 350 F)
2. 12-cup muffin tin
3. Paper cupcake liners (dont forget extras)
4. Large mixing bowl
5. Hand mixer with beaters
6. Measuring cups and spoons
7. Rubber spatula and wooden spoon
8. Wire cooling rack
9. Small knife, melon baller, or cupcake corer
10. Metal mixing bowl (chill for whipping) and a piping bag or spoon for topping

FAQ

Q: How long do these cupcakes bake and how full should I fill the liners? A: Bake at 350 F for about 16 to 20 minutes for a 15.25 oz boxed white or vanilla mix, filling liners about two thirds full. Start checking at 15 minutes with a toothpick, it should come out clean or with a few moist crumbs.

Q: Can I use frozen strawberries instead of fresh? A: Yes, but thaw and drain them well, pat dry with paper towels and toss with a teaspoon of flour or a little sugar so they dont bleed into the batter and make the cupcakes soggy.

Q: How do I keep the diced strawberries from sinking to the bottom? A: Dice them small, coat lightly with a teaspoon of flour, then fold them in gently at the end. That little flour coating helps them stay suspended in the batter.

Q: How can I make the whipped cream stable so it doesnt weep all over the cupcakes? A: Chill the mixing bowl and beaters first, use very cold heavy cream and add 2 to 3 tablespoons powdered sugar and 1 teaspoon vanilla. For extra stability add 1 teaspoon cornstarch or 1 tablespoon instant vanilla pudding mix, whip to medium stiff peaks and refrigerate until piping time.

Q: Can I make these ahead and how should I store them? A: You can bake cupcakes a day ahead and keep them in an airtight container at room temp. If frosted with whipped cream, store in the fridge and eat within 24 to 48 hours. Unfrosted cupcakes freeze well up to 2 months, thaw in the fridge then frost.

Q: Any easy swaps for dietary needs? A: For dairy free try whipped coconut cream instead of heavy cream and a dairy free cake mix. For egg-free use a boxed mix labeled egg free or replace each egg with 1/4 cup applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water per egg).

Strawberries & Cream Cupcakes Recipe Substitutions and Variations

Eggs: Replace the 3 large eggs with 3/4 cup unsweetened applesauce (1/4 cup per egg) for a moist, lower-fat cupcake; or use flax eggs by mixing 3 tablespoons ground flaxseed with 9 tablespoons water, let sit 5 minutes.
Vegetable oil: Swap 1:1 with melted unsalted butter for a richer flavor, or use 1/2 cup applesauce in place of 1/2 cup oil to cut fat (cupcakes may be a bit denser).
Fresh strawberries: Use 2 cups frozen strawberries, thawed and well drained, tossed with the same 2 tablespoons sugar and 1 teaspoon lemon juice; or sub raspberries or sliced peaches 1:1 for a different twist.
Heavy whipping cream: For whipping, chill a 13.5 oz can of full-fat coconut milk and scoop about 1 cup of the solid cream to whip; if you only need heavy cream in the batter, mix 3/4 cup whole milk with 1/3 cup melted butter to equal 1 cup.

Pro Tips

– Chill stuff and work fast. Put your bowl and beaters in the freezer, and keep the cream in the coldest part of the fridge till the last second, otherwise it takes forever to whip and can go grainy. If your kitchen is warm, set the mixing bowl over a bigger bowl with ice water while you whip.

– Stop the soggy filling. After the strawberries macerate, pour off most of the extra juice and save a tablespoon or two for flavor only. If you end up with too much liquid, boil it down quickly into a syrup to drizzle instead of dumping it in the cupcake.

– Make the whipped cream last longer. Fold in a tablespoon of softened cream cheese or 1 tablespoon instant vanilla pudding mix before you pipe it, it helps stabilize the cream so it doesnt weep or flatten as fast. Dont add too much or itll taste heavy.

– Little hacks for presentation and texture. Save the crumbs from coring the cupcakes and stir them into the strawberry filling for a jammy bite. If you dont have a piping bag, use a zip top bag with a corner snipped off. And if you want richer cupcakes, swap half the oil for melted butter or add a spoonful of sour cream to the batter.

Strawberries & Cream Cupcakes Recipe

Recipe by Louise Nightin

0.0 from 0 votes

Servings

servings

Calories

322

kcal

Equipment: 1. Oven (set to 350 F)
2. 12-cup muffin tin
3. Paper cupcake liners (dont forget extras)
4. Large mixing bowl
5. Hand mixer with beaters
6. Measuring cups and spoons
7. Rubber spatula and wooden spoon
8. Wire cooling rack
9. Small knife, melon baller, or cupcake corer
10. Metal mixing bowl (chill for whipping) and a piping bag or spoon for topping

Ingredients

1 (15.25 oz) box white or vanilla cake mix, the boxed kind
3 large eggs
1/2 cup vegetable oil
1 cup water
1 pint fresh strawberries, hulled and diced (about 2 cups)
2 tablespoons granulated sugar for the strawberries
1 teaspoon lemon juice
1 cup cold heavy whipping cream
2 to 3 tablespoons powdered sugar for the whipped cream
1 teaspoon vanilla extract
Additional powdered sugar for dusting

Directions

Preheat oven to 350 F and line a 12 cup muffin tin with liners.
In a large bowl mix 1 box white or vanilla cake mix, 3 large eggs, 1/2 cup vegetable oil and 1 cup water with a hand mixer until smooth but dont overbeat or the cupcakes get dense.
Fill each liner about two thirds full with batter and bake 18 to 22 minutes, or until a toothpick comes out clean. Let them cool in the pan 5 minutes then transfer to a wire rack to cool completely.
While they bake, hull and dice 1 pint fresh strawberries (about 2 cups). Toss the strawberries with 2 tablespoons granulated sugar and 1 teaspoon lemon juice and let sit 10 to 15 minutes to macerate. If they release a lot of juice, pour off a little so the filling wont be too soggy.
Chill your mixing bowl and beaters in the freezer for 5 to 10 minutes, then pour in 1 cup cold heavy whipping cream, add 2 to 3 tablespoons powdered sugar and 1 teaspoon vanilla extract and whip to soft to medium peaks. Dont overwhip or it will turn grainy.
Use a small knife, melon baller, or cupcake corer to remove about a 1 inch deep plug from the center of each cooled cupcake; save the removed crumbs if you want to fold them into the strawberries for a jammy filling.
Spoon about a teaspoon or two of the macerated strawberries (not too much syrup) into each hollow, then top with a generous spoonful or a piped swirl of the whipped cream. If you want extra strawberry flavor you can fold a teaspoon of the reserved juice into the cream but be careful not to deflate it.
Dust the finished cupcakes with additional powdered sugar, garnish with a small diced strawberry if you like, and refrigerate until serving. These are best eaten the same day since the whipped cream is fresh.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.