strawberries & cream cupcakes


Strawberries n Cream Cupcakes | Fortune Goodies

I’m hanging on to summer for dear life.

Now don’t get me wrong, I adore fall. I love the sweaters, the cinnamon, the few pounds of acceptable weight gain, and taking only one shower a day. I typically have no problem with the summer-to-fall transition, but am finding myself struggling with it this year. I don’t want to let go of the late sunsets, the weekends away and the nights without homework, but I suppose all good things must come to an end. I’m seeing to it that they go out with a bang. 

These strawberries & cream cupcakes, dressed in the most summery cupcake liners I could find, are part of that endeavor. 

Strawberries galore

Nothing says summer quite like strawberries. Let’s stuff them into cupcakes, shall we? Yes? I’m already a step ahead of you. Do what I did. 

To make the cupcakes, I followed Martha Stewart’s simple Vanilla Cupcake recipe, but you can easily use a box mix or another recipe of your choice. Just know that I only made a dozen cupcakes, so you’ll want to double the instructions below if you plan on making any more than that. 

Strawberries & Cream Filling

Next, the filling. I cored the cupcakes, as I often do (see: peanut butter cup cupcakes & apple pie cupcakes), and filled them with whipped cream and chopped strawberries. Keep it simple, stupid. It’s my latest adopted philosophy. I’m a fan, it’s unclear if my professors will be too. 

Strawberries n Cream Cupcake

And finally, the frosting. I wanted it to be pink. Pink like summer watermelon, pink like cotton candy, pink like sunburnt knees. And pink strawberry buttercream is what I made. A buttercream that can also double as a delicious toast or bagel spread, or a lick-off-your-finger dip. Options. 

And there you have it. My little, but mighty attempt to make the most of these last summer days. I hope you make the most of yours. 

strawberry buttercream frosting
  1. 1 cup fresh strawberries, chopped
  2. Juice from ½ lemon
  3. 2 sticks unsalted butter, softened
  4. 2 cups confectioners’ sugar, sifted
  5. 1 tsp vanilla extract
  6. 3 Tbsps heavy cream
  1. Puree strawberries in a blender, then strain through a fine sieve.
  2. Simmer strawberry puree and lemon juice for 15 to 20 minute, stirring frequently. Set aside and let cool completely.
  3. In a stand mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds.
  4. Add confectioners’ sugar and beat at medium-low speed until most of the sugar is moistened, about 45 seconds.
  5. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds.
  6. Scrape bowl, add cooled strawberry-lemon mixture, vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds.
  7. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
  8. And there you have it! Pipe and frost as you please.
Fortune Goodies
whipped cream
  1. ½ heavy cream
  2. ½ tsp vanilla extract
  3. 1 Tbsp powdered sugar
  1. In a large bowl or in a stand mixer fitted with the whisk attachment, whip cream until stiff peaks are just about to form.
  2. Beat in vanilla and sugar until peaks form.
  1. Be careful not to over-beat! The cream will turn lumpy and butter-like if you do.
Adapted from All Recipes
Adapted from All Recipes
Fortune Goodies

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4 Responses to strawberries & cream cupcakes

  1. Teesa says:

    oh my god, these look so good.

  2. Rabah says:

    I love your posts, Yang. So fun to read. And drool over.

    • Yang says:

      Thanks, Rabah. I like my little corner of the internet too. It’s nice to write about silly things like cupcakes and frosting after a long day writing about real-world serious stuff. It’s my therapy.

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