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.


  • Serving Size: 1 Slice
  • Calories: 431
  • Sugar: 42.3 g
  • Sodium: 88.7 mg
  • Fat: 23.3 g
  • Carbohydrates: 53.2 g
  • Protein: 4 g
  • Cholesterol: 63.6 mg

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. Emily

    Made these yesterday – YUMMMMMM. So good! That filling is perfect and I loved the frosting!
    I bought my freeze dried strawberries off Wise Company brand. 2 days later they’re on my doorstep, ready to be used in this amazing recipe. I’m a somewhat new follower and have pinned so many of your recipes! Thanks Lindsay!!

    1. jona

      Hi Lindsay! I just made these cupcakes and they were incredible! Just a quick question.. im leaving the cupcakes at room temp. The filling and the frosting is kept in the fridge. For how long can i store them there? I was planning to just fill and frost on the day that we’ll eat them.. can i keep the filling and frosting in the fridge and how long will be its shelf lie? thank you so much! 

      1. Lindsay

        I’m so glad you enjoyed them! It really is best to add the filling to the cupcakes shortly after making it. Because of the whipped cream, it’ll deflate once you try to restir it later. The frosting would be fine in the fridge for up to two weeks.

  2. Kristine Brackin

    Oh my goodness I am going to try making these. They look beautiful and sound delicious thank you for sharing

  3. Kim Thomas

    I have topped cupcakes and cakes with strawberries before and they leaked water. Is there a way to prevent that?

    1. Lindsay

      Hmm, they definitely can leak moisture. I try to pat them really dry before adding them, but if they sit for more than a day or so, they do leak. Gotta love the moisture in fruits! It doesn’t suit our decorating needs very well, does it?!

  4. Linda Kolstad

    I made your coconut cream cupcakes and fell in love with them. I don’t like frosting on store bought cakes and normally don’t like buttercream frosting either. But your recipe with the combination of shortening and butter was so light and SO delicious. You mention on your vanilla frosting recipe how you don’t like all butter frosting but this cupcake has that. Does the additions of freezedried strawberries make the difference? I am asking because I use cream cheese with butter and powdered sugar for frosting until I tried your vanilla frosting.

    1. Lindsay

      So glad to hear you’ve enjoyed the recipes! The strawberry flavor in this frosting is definitely nice and strong, so the butter flavor isn’t too strong. But you could definitely still use the half butter/half shortening combo without a problem.

  5. Dawn

    I am making these today for my daughter’s birthday. I really like that you have listed the volume of ingredients in grams. You took all of the work out of conversion! Thank you.

  6. Lynne Grabowski

    We don’t have a Trader Joe’s!! Where do I find freeze dried strawberries?? I saw this recipe and couldn’t wait to try it, then I saw freeze dried strawberries ????. Now what?

    1. Lindsay

      I can actually get them at my local grocery store, but if you can’t find them there I know Target has them and probably Walmart.

    2. Kim

      I started making the cupcakes and then saw it needed freeze dried strawberries. I substituted two packages of strawberry poptarts! I crumbled 4 pop tarts in the food processor and used one cup of them in the frosting. I have extra crumbs so I may top some cupcakes with them!

    1. Lissette pagan

      I love the this recipe! The filling is absolutely delicious n the frosting is perfect 👌… the cupcake recipe is a little dry for me …

    1. Lindsay

      I haven’t tried it as a bundt cake, but it would work as a layer cake. You’d want to double everything though.

      1. Hermione

        When turning the berries into a powder, could I use a blender if I do not have a food processor?

  7. Charity

    This is perfect timing, I just bought some freeze dried strawberries from Trader Joe’s to experiment making frosting and you beat me to it! My kids and I just went strawberry picking at a farm yesterday so we have 3 huge baskets full, ready to make some goodies and of course just eat! Will be making these today!

      1. Stephanie

        Hi, Lindsay! Was wondering if this filling would hold up if I made it a day before? Trying to save some time on a big cake I’m making. Thank you!

      2. Lindsay

        Yes, just be sure to use the full amount of powdered sugar in the whipped cream. It helps to stabilize it.

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