Strawberries & Cream Cupcakes

I was REALLY craving a cupcake this week. I personally love my vanilla cupcakes topped with classic buttercream frosting but I was feeling creative and I wanted to come up with a recipe that I could enjoy and also share with you all! I keep a small journal in my room where I can pencil down any cupcake flavours that come to mind. I have a list for cupcake batters and also icing flavours. Some of the batters include the classic vanilla and chocolate of course, but also cinnamon, banana, lemon, and this week’s experiment—strawberry!


If you’re a Neapolitan ice cream fan like myself, strawberry is not a flavour that should be swept under the rug! It packs the perfect sweetness to compliment the rich chocolate and creamy vanilla. I managed to produce a cupcake that tastes identical to strawberry ice cream! In fact, I almost named these cupcakes “strawberry milkshake cupcakes”— but decided against it because I knew I wanted to incorporate cream cheese into the mix.


Therefore, I topped these delights with a rich strawberry cream cheese frosting and derived the name of strawberries and cream cupcakes. It’s because this cupcake combines the flavour of fresh strawberries with the creamiest frosting, and it’s complimented with a sweet white chocolate truffle centre. I wanted to keep these cupcakes light, fruity, and sweet—and I believe that I’ve created the perfect combination!


Normally if I’m just making a small batch for a recipe, I’ll half my ingredients in case a recipe doesn’t turn out as desired. However, this wasn’t the case for these! I didn’t think twice about making a full batch. I produced 28 cupcakes which were enjoyed by my family, friends, and co-workers. These cupcakes haven’t even seen a full 24 hours yet and there’s less than a dozen left! These got some pretty stellar reviews, and I’ll gladly say that my own cupcakes are some of the best that I’ve ever tried!



Yield: 28 cupcakes

Prep time: 20 minutes

Cook time: 24 minutes





2 ½ cups all-purpose flour

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

4 eggs

2 cups granulated sugar

1 cup unsalted butter, softened

1 tbsp. vanilla extract

1 cup sour cream

1 cup fresh strawberries

Small white chocolate Lindt Lindor truffle balls



1 8oz. package of cream cheese

1/2 cup butter, softened

4 cups powdered sugar

1 cup fresh strawberries

1 tsp vanilla extract



1.      Preheat the oven to 325F.

2.      In a large bowl, beat eggs and sugar using an electric mixer for approximately 2 minutes, until pale yellow and glossy.

3.      Add softened butter and beat until just combined

4.      Add the flour, baking powder, baking soda, and salt.

5.      Puree the strawberries with the vanilla extract.

6.      Add the sour cream and strawberry puree. The cupcakes turn out to be a pale pink, but if you’d like to enhance the colour, add red or pink food colouring until the desired colour has been reached.

7.      Prepare a muffin pan with cupcake liners. I use an ice-cream scoop to evenly fill the liners. Fill 2/3 of the way full. Pop a small Lindt truffle into the centre of each cupcake.

8.      Bake cupcakes for 24 minutes. Allow cupcakes to cool completely before decorating.

9.      While baking, beat the softened cream cheese and softened butter in a stand mixer with the paddle attachment.

10.  Puree the strawberries with the vanilla extract.

11.  Add the powdered sugar and strawberry puree. Add more powdered sugar to thicken the frosting, if desired. You can also add the food colouring here to enhance the colour if you’re looking for a more vibrant pink colour!

12.  Pipe frosting onto cooled cupcakes.