Strawberries & Cream Cupcakes
Vanilla cupcakes with real strawberry compote folded into the batter, topped with whipped cream cheese frosting, ready in about 45 minutes.
Last updated: August 7, 2026
Ingredients
- 1 1/2 cups fresh strawberries, chopped
- 3 tablespoons granulated sugar (for compote)
- 1 teaspoon lemon juice
- 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, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
- 8 ounces cream cheese, cold
- 1/2 cup heavy cream, cold
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract (for frosting)
Instructions
Make the compote first. Cook strawberries, 3 tablespoons sugar, and lemon juice in a small pot over medium heat for 8 to 10 minutes, until thick and jammy.
Remove compote from heat and let it cool fully to room temperature. This step matters, warm compote will melt the butter in your batter.
Preheat oven to 350°F and line a muffin pan with 12 cupcake liners.
Whisk flour, baking powder, and salt in a bowl. Set aside.
Beat butter and sugar together for 2 to 3 minutes, until light and fluffy. Add eggs one at a time, then mix in vanilla.
Add the flour mixture in three parts, alternating with the milk. Mix on low speed just until combined.
Fold in 3/4 cup of the cooled strawberry compote by hand. Do not overmix, a few pink streaks are fine.
Divide batter evenly among liners, filling each about two thirds full. Bake for 16 to 18 minutes, until a toothpick comes out clean.
Cool cupcakes in the pan for 5 minutes, then move to a wire rack to cool completely before frosting.
For the frosting, beat cold cream cheese alone for 1 minute until smooth. Add powdered sugar and vanilla, then slowly pour in cold heavy cream while beating on high speed for 3 to 4 minutes, until light and pipeable.
Pipe or spread frosting onto cooled cupcakes. Top with a small spoonful of leftover compote or a fresh strawberry slice if you like.
Pro Tips
- • Cool the compote in the fridge for 15 minutes if you are short on time. It speeds things up and keeps the batter from getting warm.
- • Pat chopped strawberries dry before cooking if they are very juicy, this keeps the compote from turning watery.
- • Chill your mixing bowl and beaters before whipping the frosting, it holds its shape better for piping.
- • Frost cupcakes within a few hours of baking and store leftovers in the fridge, since this frosting is soft.
Recipe Details
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Final Thoughts
These cupcakes prove real strawberries can do all the work, no coloring needed. Make the compote a day ahead and the rest comes together fast.
Frequently Asked Questions
Can I use frozen strawberries for the compote?
Yes, thaw them first and drain extra liquid before cooking. The compote will taste just as good, though the color may be slightly deeper.
Why did my batter turn out streaky and not evenly pink?
That is normal and expected here. This recipe skips food coloring, so the pink comes only from real strawberry streaks, not a solid dyed color.
Can I make the frosting ahead of time?
You can make it up to a day ahead and store it covered in the fridge. Re whip it for 30 seconds before piping so it is smooth again.
Do these cupcakes need to be refrigerated?
Yes, because of the cream cheese frosting. Store them in an airtight container in the fridge for up to 3 days.
