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Strawberry Cupcakes with Fresh Whipped Cream

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Servings: 12
Author: Hip Foodie Mom


For the cupcakes:

  • 1 2/3 cups cake flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon lemon zest or zest from 1 lemon
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/4 cup plain non fat yogurt
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons fresh lemon juice
  • 5 drops red food coloring optional
  • 3/4 cup diced fresh strawberries
  • 6 whole strawberries for topping cut in half lengthwise

For the fresh whipped cream:

  • 1 cup whipping cream or heavy cream very cold
  • 1 teaspoon vanilla


For the cupcakes:

  • Preheat your oven to 350 degrees. Using a large mixing bowl, sift together the cake flour, baking powder, baking soda and salt. Add in the lemon zest, mix a little and set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter and granulated sugar until pale and fluffy (occasionally stopping and scraping down the bowl as needed).
  • Add in the eggs, one at a time, mixing well after each addition. Add in the yogurt, vanilla and lemon juice and mix together again. With the mixer running on a low setting, slowly add in the flour mixture, a little at a time until all incorporated. Add the red food coloring (if using) and mix together until well blended. Using a rubber spatula, fold in the diced strawberries.
  • Divide the cupcake batter among 12 paper lined muffin cups, filling each 3/4 full. Bake for about 20 to 25 minutes, or until a tester inserted into the center of cupcake comes out clean. Allow to cool in your muffin tin for at least 10 minutes before transferring to a wire rack. Let cool completely before topping with the fresh whipped cream.

For the whipped cream:

  • Using your stand mixer fitted with the whisk attachment, pour cold heavy cream into the bowl and add the vanilla. Mix on medium speed for about 6 to 8 minutes, or until you see firm peaks. Transfer whipped cream to a piping bag fitted with a tip and pipe whipped cream onto the cooled cupcakes. Top with half a strawberry and enjoy!