Strawberry Swirl Cupcakes

Light and moist vanilla cupcakes topped with a cloud-like swirl of fresh strawberry whipped frosting and colorful sprinkles—these delightful treats are perfect for spring, Easter, birthdays, or any sweet celebration. The combination of airy cake and naturally flavored strawberry frosting makes them a refreshing and elegant dessert.

Why You’ll Love This Recipe

• Soft and Fluffy Texture – These cupcakes have a light and moist crumb that pairs perfectly with the whipped frosting.
• Naturally Flavored Frosting – Fresh strawberry puree adds a fruity twist to the whipped cream topping.
• Perfect for Special Occasions – Bright, cheerful, and decorated with sprinkles, making them ideal for festive gatherings.
• Quick and Easy to Make – Simple ingredients and a straightforward method ensure a stress-free baking experience.
• Less Sweet Option – The whipped cream frosting is light and not overly sugary compared to buttercream.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

For the Strawberry Whipped Frosting:

• 1 cup heavy whipping cream, chilled
• 1/2 cup fresh strawberries, pureed
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup rainbow sprinkles (for garnish)

Directions

Prepare the Cupcakes:

1. Preheat oven to 350°F (175°C). Line a cupcake tin with paper liners.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a separate bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
6. Divide batter evenly among cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.

Prepare the Strawberry Whipped Frosting:

1. In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form.
2. Gently fold in the fresh strawberry puree and vanilla extract. Continue whipping until stiff peaks form.

Decorate the Cupcakes:

1. Pipe generous swirls of strawberry whipped frosting onto each cupcake.
2. Sprinkle with colorful rainbow sprinkles for a fun and festive touch.

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Calories: 280 kcal per serving

Variations

• Chocolate Strawberry Version: Add chocolate chips to the batter or drizzle melted chocolate over the frosting.
• Lemon Twist: Add a teaspoon of lemon zest to the batter for a fresh citrus flavor.
• Berry Mix Frosting: Combine strawberries with raspberries or blueberries for a mixed berry frosting.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Buttercream Alternative: Swap the whipped cream frosting for strawberry buttercream for a richer texture.

Storage/Reheating

• Refrigeration: Store cupcakes in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw before decorating.
• Best Served Fresh: Due to the whipped cream topping, these cupcakes are best enjoyed the same day.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them well before pureeing to avoid excess moisture.

How do I keep the whipped cream frosting from deflating?

Use cold heavy cream and whip it just until stiff peaks form to maintain stability.

Can I use store-bought whipped topping?

Yes, but homemade whipped cream provides a fresher taste and better texture.

Can I make these cupcakes ahead of time?

Yes, bake the cupcakes a day in advance and frost them just before serving for the best texture.

How do I prevent my cupcakes from being too dense?

Ensure you do not overmix the batter and accurately measure all ingredients.

Can I add strawberries to the cupcake batter?

Yes, but finely chop them and fold them in gently to avoid excess moisture.

What’s the best way to pipe the whipped cream frosting?

Use a piping bag fitted with a star tip for a professional swirl effect.

How can I make the whipped frosting more stable?

Add a teaspoon of cornstarch or unflavored gelatin to help it hold its shape longer.

Can I make mini cupcakes with this recipe?

Yes, adjust the baking time to 10-12 minutes for mini cupcakes.

Can I use cake flour instead of all-purpose flour?

Yes, substitute with 1 3/4 cups cake flour for an even lighter texture.

Conclusion