These Strawberries and Cream Cupcakes are full of vibrant strawberry flavor and topped with light and fluffy vanilla cream! The perfect treat for spring!
Nothing says SPRING like strawberries. I’ve got a super treat for you today that is light and fluffy and full of strawberry flavor. It’s these Strawberries and Cream Cupcakes! Now you may recognize the Marbled Chocolate Covered Strawberries on top from a recent post. But don’t worry. You don’t need to get all fancy with these cupcakes and put a chocolate covered strawberry on top. You can just put a regular naked strawberry on top, or serve with just the lovely swirled vanilla cream.
For the cupcakes themselves, I just used a strawberry-flavored boxed cake mix. (I am generally opposed to such things because I am a cake snob and don’t like boxed mixes, but I was kind of in a hurry to make these!) If you want to go all-out and make your strawberry cake by scratch, I recommend this Homemade Strawberry Cake from Sally’s Baking Addiction.
I brought these cupcakes to a church function, and one of my friends says that she doesn’t like frosting, but she loved what I had on top of these cupcakes, because it was so light and airy. That’s because it’s not frosting at all, but a mixture of vanilla pudding and whipped cream.
Now, let’s get to it:
Ingredients for Strawberries and Cream Cupcakes
- 1 strawberry-flavored box mix along with required ingredients (eggs, oil, water)
- instant vanilla pudding
- whipped topping
- powdered sugar
Equipment and Materials for Strawberries and Cream Cupcakes
- Two large mixing bowls (one for the cake batter, one for the topping)
- Hand mixer (I love my OXO Hand Mixer with Illuminating Light)
- Cupcake liners
- Cupcake pan (This OXO non-stick muffin pan is my favorite)
- Large cookie scoop (Can’t beat the OXO large cookie scoop!)
(I just want to say here that I do not work for OXO. I just really love their stuff, and have for a REALLY long time, even before I started blogging! They have sent me quite a few free products to try, and if you do purchase through any of the Amazon links above, I do get a small commission, which helps keep this blog running. Thank you!)
To make the cupcakes, all you do is whip up your cake batter, and then use a large cookie scoop to portion it evenly into your cupcake liners. Bake according to the instructions on the box and let the cupcakes cool.
Just before you are ready to serve them, mix up your pudding with milk and a little powdered sugar. Then fold in a container of whipped topping, and you are good to go! You can either just spread it on top of the cupcakes, or put it into a plastic bag and cut off the corner and then squeeze it in a circular motion on top of the cupcakes.
Enjoy the lovely colors and flavors of spring!
Experience the flavors of spring with these bright pink strawberry cupcakes topped with a light and creamy vanilla fluff.
- 1 strawberry box mix (along with ingredients listed on the box, like eggs, oil, and water)
- 1 (3.4 oz) box instant vanilla pudding
- 1 cup milk
- 1 (8 ounce) container whipped topping
- 1/4 cup powdered sugar
Mix up the strawberry cake batter according to the directions on the box.
Using a medium or large cookie scoop, evenly portion the batter among your cupcake liners.
Bake according to the directions on the box. Allow to cool completely.
Just before serving, mix the instant vanilla pudding, powdered sugar, and milk together in a large mixing bowl. After the pudding has thickened up, gently fold in the entire container of whipped topping. You can either chill this before spreading or piping onto the cupcakes, or just put it on top of the cupcakes immediately.
Serve cupcakes as-is, or top with chocolate-covered strawberries or plain strawberries.
Want more great recipes with strawberries? Try these! (And scroll down for a pinnable image for this post).