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Strawberries & Cream Cupcakes


If you enjoy cupcakes that are light, fluffy, and not too sweet, this recipe is for you.  I’ve paired a soft strawberry cupcake with an airy whipped cream topping and hope you’ll try it for Valentine’s day {or any day}


5.0 from 3 reviews

Strawberries & Cream Cupcakes
Prep time

Cook time

Total time


Serves: 6

Strawberry Cake
  • 1½ c cake flour
  • 2½ ts baking powder
  • ½ ts baking soda
  • ¼ ts fine salt
  • 2 egg whites + ⅛ ts cream of tartar
  • ¾ c sugar
  • 6 tb soft, unsalted butter
  • ⅔ c strawberry puree
  • ½ c whole milk
  • 1 ts pure vanilla extract
Whipped Topping
  • 1 ts unflavored gelatin + 4 ts water
  • 1 c cold heavy cream
  • 5 tb confectioners sugar
  • 1 ts vanilla {or ¼ c strawberry juice}

  1. In the first bowl, sift the flour, powder, soda, and salt together. Set aside,
  2. In the second bowl, whip the egg whites until they get frothy. Sprinkle in the cream of tartar and continue to whip until it achieves stiff peaks {when you lift the beater, the tip stands up and doesn’t wilt}.
  3. In the third bowl, cream together the sugar and butter.
  4. Blend in the puree, milk, then vanilla.
  5. Combine bowls one and three in three separate additions. Mix just to combine and avoid over mixing.
  6. Incorporate the second bowl into the batter. Carefully fold a bit at a time until it’s mixed in. Again, don’t over mix. You don’t want to deflate the puffed up whites.
  7. Fill a lined cupcake tin a little over three quarters of the way full and bake at 350 for 16-18 minutes.
  8. Cool.
  9. For the topping, bloom the gelatin by stirring into the water. Set aside for 1-2 minutes.
  10. Slowly dissolve the gelatin over low heat {or for 20-30 seconds in the microwave}. Cool completely and stir so it doesn’t set.
  11. Whip the cold cream with the sugar. Add the gelatin mixture and whip until it reaches the consistency you desire. {I stopped mine right before it reached firm peaks}.
  12. Pipe onto cupcakes and serve.


Your Squishy Monster ^.~

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