Enjoy these Strawberry Cupcakes with a creamy cream cheese filling! They’re light, fruity, and irresistibly delicious. Perfect for any sweet craving or special occasion.

These Strawberry cupcakes are my new go-to summer dessert. They are easy to make, combining simple ingredients and quick steps to create a treat that is both delicious and impressive. Perfect for sunny days and picnics, these cupcakes are as easy to make as they are to enjoy. Another plus is, that you can add a touch of fun with colorful or patterned muffin liners.

I recommend making these delicious cupcakes when strawberries are in season for the best flavor. With fresh, juicy strawberries at their peak, each bite offers a taste of summer. Whether you’re having a casual get-together or just treating yourself, these cupcakes are a sweet way to enjoy the season.

Frequently asked questions

1. What kind of cream cheese do you use for the filling?

Personally, I prefer using Philadelphia Cream Cheese for the filling.

2. Can I use Mascarpone cream cheese?

Yes, it is possible to use Mascarpone cream cheese but it has a different flavor profile than regular cream cheese. Mascarpone cream cheese is richer, less tangy and has a slightly sweeter flavor.

3. Can I use frozen strawberries instead of fresh strawberries?

Yes, make sure you thaw them and chop them up before baking.

4. Can I freeze the cupcakes?

Yes, you can freeze the cupcakes, just make sure to wrap them up tightly in plastic wrap and thaw them at room temperature before serving.

Ingredients you will need for this recipe:

For the cupcakes:

Butter (softened): This is going to be the base of the cupcake batter. Butter adds a rich flavor and a tender texture to the cupcakes.

Granulated sugar: sweetens the cupcakes.

Eggs: we are using two whole eggs in this recipe.

Vanilla extract: I recommend using a good quality vanilla extract. You can also use vanilla bean paste.

Baking powder: helps the cupcakes rise.

All-purpose flour: provides structure and stability to the cupcakes.

Milk: makes the cupcakes moist, tender and soft.

Strawberries: I recommend using fresh, ripe strawberries.

For the cream cheese filling:

Cream cheese: I recommend using regular cream cheese not Mascarpone cream cheese.

Butter (Unsalted): Make sure you’re using softened, room temperature butter.

Granulated sugar: sweetens the filling.

Vanilla bean paste: provides a delicious vanilla flavor to the filling.

For the topping:

Whipped cream and crushed digestive biscuits or crushed graham crackers.

Instructions

1. Preheat the oven to 180C.

2. Make the batter: in a large bowl cream together the butter and the granulated sugar, then add the eggs along with the vanilla extract and keep mixing until light and fluffy. For this step, I recommend using a hand mixer.

3. Next, add the dry ingredients. Sift in the flour and baking powder and pour in the milk. Using your hand mixer, start mixing everything together on low speed until just combined.

4. Lastly, fold in the chopped up strawberries

5. Line a muffin tin with cupcake liners and fill them for about two thirds full with batter.

6. Bake in the preheated oven for 15 to 20 minutes. Once ready, allow them to cool down before filling them with the cream cheese filling.

7. While the cupcakes are cooling, make the cream cheese filling. First beat the butter with the sugar until it’s light and fluffy, then add in the cream cheese along with the vanilla bean paste and keep mixing until you get a smooth and creamy mixture.

8. Transfer the cream cheese filling to a piping bag and once the cupcakes have cooled down, pipe the filling into each cupcake. You can do this by pressing the piping tip in the middle of the cupcake to fill it.

9. Top the cupcakes with whipping cream; you can either use home-made or store bought whipped cream.

Yield: 12 cupcakes

Author: Angela Bauch

Strawberry cupcakes with cream cheese fillinghttps://www.instagram.com/p/C6-wO30gMg9/