Strawberries and Cream Cupcakes

These Strawberries and Cream Cupcakes are made with my favorite vanilla cupcake recipe. They have fresh cream filling with chopped strawberries and the most amazing strawberry frosting!

Strawberries and Cream Cupcakes - moist vanilla cupcakes, fresh cream with chopped strawberries and strawberry frosting!

Strawberries and Cream Cupcakes

Strawberries and Cream Cupcakes on white stand

I always look forward to strawberries being in season. I love their smell, I love their taste and I love to bake with them. They are especially good dipped in whipped cream too. A big ole’ bowl of strawberries and some whipped cream and I’m good to go! And these cupcakes are much like eating just that – in cupcake form.

How to Make Strawberries and Cream Cupcakes

The cupcakes start with my favorite moist vanilla cupcakes. They use the classic creaming method of creaming the butter and sugar together, adding air to the batter that helps make a light cupcake.

The cupcakes also use one of my favorite ingredients – sour cream. I love the moisture it adds to cupcakes, as well as the additional flavor.

You’ll notice only egg whites in these cupcakes as well. They add structure to the cupcakes to help them hold up to all the wonderful moisture from the sour cream and milk.

Finally, the dry ingredients are added alternatively with the liquid to help the liquid ingredients properly incorporate into the batter. Once the cupcakes are baked and cooled, cut out the cores so that they can be filled. I like to use a cupcake corer, but a knife would work as well.

close up of decorated cupcakeangled view of Strawberries and Cream Cupcakes

How to Make Strawberry Cupcake Filling

For the filling, I used one of favorite cream fillings. It’s whipped cream with a little cream cheese added and some vanilla extract. Powdered sugar is used both to sweeten the cream and to stabilize it. I often hear people say they reduce the amount of powdered sugar used, but be careful doing that. The cream may not end up being as firm.

I added chopped strawberries to the cream, as well. I LOVE the extra pop of strawberries it gives. It’s a small addition that makes a big difference!

The cupcakes are finished off with the most amazing strawberry frosting! It was declared “the best strawberry frosting I’ve ever had” by all who tasted these cupcakes. So good! It’s made using freeze dried strawberries to give it plenty of strawberry flavor without thinning out the frosting too much from adding a bunch of strawberry puree. If you’d like to go the puree route, you totally can. I have a frosting like that here. But I definitely recommend trying the freeze dried strawberries.

The final cupcake just melts in your mouth! The moist vanilla cupcake, fluffy cream filling with bursts of strawberries and amazing strawberry frosting are a dangerously delicious combination! All who had them totally fell in love and despite my best efforts, I couldn’t resist eating several. These are definitely a new favorite for summer that I know you’ll want to make over and over!

Strawberries and Cream Cupcakes view from side

Read transcript

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image of Strawberries and Cream Cupcakes with bite taken out

Strawberries and Cream Cupcakes

  • Author: Lindsay
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 12-14 Cupcakes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These Strawberries and Cream Cupcakes are made with my favorite vanilla cupcake recipe. They have fresh cream filling with chopped strawberries and the most amazing strawberry frosting!



  • 6 tbsp (84g), unsalted butter, room temperature
  • 3/4 cups (155g) sugar
  • 6 tbsp (86g) sour cream
  • 2 tsp vanilla extract
  • 3 large egg whites, room temperature
  • 1 1/4 cups (163g) all purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 6 tbsp (90ml) milk
  • 2 tbsp (30ml) water


  • 1 cup freeze-dried strawberries
  • 1 cup (224g) unsalted butter, room temperature
  • 4 cups (460g) powdered sugar
  • 34 tbsp (45-60ml) water or milk
  • Pinch of salt
  • Fresh berries, for topping


  • 1/2 cup (120ml) heavy whipping cream, cold
  • 1/4 cup (29g) powdered sugar
  • 1/2 tsp vanilla extract
  • 3 oz cream cheese, room temperature
  • 1/2 cup chopped strawberries


1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
3. Add sour cream and vanilla extract and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
9. While the cupcakes cool, make the frosting. Add the freeze dried berries to a food processor and grind into a powder. Set aside.
10. Add the butter to a large mixer bowl and mix until smooth.
11. Add about half of the powdered sugar and mix until smooth
12. Add up to 3 tablespoons of water or milk and the salt and mix until smooth.
13. Add the remaining powdered sugar and powdered berries and mix until well combined and smooth. Add additional water or milk, as needed. Set frosting aside.
14. To make the filling, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. 15. Whip on high speed with the whisk attachment until soft peaks form.
15. Add the cream cheese and continue whipping until stiff peaks form. It’ll happen quickly.
16. Stir in the chopped strawberries.
17. When the cupcakes have cooled, use a cupcake corer or small knife to remove the centers of the cupcakes.
18. Fill the centers with the cream filling.
19. Pipe the frosting onto the cupcakes. I used Ateco tip 844.
20. Top the cupcakes with a strawberry, then refrigerate until ready to serve. Cupcakes are best served at room temperature.

Keywords: strawberry cupcakes recipe, strawberry cupcakes, strawberry cupcakes with filling, strawberry frosting, strawberry cupcake filling, strawberry buttercream frosting, strawberry dessert, strawberry dessert recipe, easy strawberry dessert


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Recipe rating

  1. Sheila

    Hi Lindsay! I made this recipe yesterday & the cupcakes were a big hit! I love the tender vanilla cake & the filling is so yummy! I do have some leftover filling & wonder how long it will keep in the fridge? TY!

  2. Teena

    This is a great recipe with so much strawberry flavor. They were a big hit with my family and my daughters recommendation for her birthday. Just a side note if you are able to can you please remove the YouTube video off of the recipe. It actually prints a large black rectangle.

  3. colleen mcdonald

    Lindsey, I am making the freeze-dried strawberry for the first time. You said it is the best frosting. How many bags of freeze-dried 2 oz frosting do I need to get a cup. I haven’t bought them yet but I would assume it is 4 bags. Is the frosting worth taking a risk using freeze dried. I am bringing to after funeral get together with 40 people and I want to make sure the cupcake is a success

  4. Wanda

    I have pre-crumbled freeze-dried strawberries. How much would I need of the berries in g, or tBsp perhaps? Thanks!

    1. Lindsay

      I’d probably still measure out a cup. In tablespoons that’s 16. Not sure on grams, but I don’t think it’s more than the one ounce bag I typically buy.

      1. Wanda

        Oh I’m sorry for the confusion. I mean I already have a jar of epicure frozen berries that’s already in small crumbled pieces, so how much does 1 cup of whole berries equate to once pulverized? Thank you.

  5. Krista

    Best cupcakes ever! Love the frosting it’s my favorite! Could you make the batter a day or two ahead of time and keep it in the fridge before baking?

    1. Lindsay

      Glad you enjoyed them! Not sure about making the batter ahead. I’ve never done that and wouldn’t normally be something I’d recommend.

  6. Kim

    I am wanting to make these cupcakes but I have strawberry powder. I was wondering if you could tell me what the conversion might be. 

  7. isabel

    will you taste the sour cream? and why is it used, could it be replaced? and this recipe looks so delicious by the way! i’m excited to make it for my boyfriends birthday this weekend 🙂 ! 

    1. Lindsay

      I personally don’t think you taste sour cream, but that probably depends on how sensitive you are to it. You could try replacing it with additional milk.

  8. Colleen becker

    I have made a few of your recipes and I am always happy,and so is everyone that eats them.I made the strawberry cream cupcakes and they are delicious. .I used a whole package of freeze dried strawberries and the strawberry purée mixed together it was delicious. I made the frosting as said but to us it had to much fat in it ,next time I will start with half and if I have to go to 3/4c.but a full cup was to fatty for meBut this is just my opinion .It as all the recipes I’ve tried have been very good.This will be my go to vanilla cake recipe it was super moist and easy.Thank you for the recipe.

  9. Veronica

    Made a mini layered cake with this recipe! Absolutely loved it. Next time not going to add that extra tbsp of milk to the frosting though, made it a little too runny. 

  10. Nicole

    I’ve made a few of your recipes, and then I made the mistake of making this cupcakes… they are too delicious!
    Now they are everyone’s favorite (including mine) and are the only ones I get requests for which means I can’t try any of your other recipes!
    The frosting in particular is incredible

  11. Dakota Gilley

    Made as directed and these turned out perfect! I’m new to baking so I’m very happy with how they turned out! Delicious! 

  12. Melissa

    How well would the filling sit in the fridge? Would I need to re-whip it? I wanted to make the cupcakes today (Friday) make the filling and frosting on Sunday night and then fill and pipe Monday morning  to give away on the same day. Would this be okay? Also, I don’t own a blender or a processor. You think a good ol mallet and baggie will work? Thanks 🙂 

    1. Lindsay

      The whipped topping won’t wilt in the fridge, but sometimes if you let it sit and then try to stir it and use it again, it won’t be as thick as it was before. I would suggest adding the filling to the cupcakes shortly after making it. It could easily sit in the fridge overnight once you’ve added it to the cupcakes. As for crushing the freeze dried strawberries with a mallet and baggy, it should be fine, you just might have some bigger pieces that don’t fully crush into a powder.

  13. Vicky

    Looks delicious!  Have you tried using plain Greek yogurt instead of sour cream?  Wondering if it made a significant difference in taste.  

    1. Lindsay

      I haven’t tried it with this recipe. When I’ve tried the substitution with other things in the past, it’s not my favorite, but it would be fine.

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12