Strawberries and Cream Cupcakes made with a light vanilla hot milk sponge, fresh cream, fresh strawberry coulis and garnished with juicy strawberry slices, a refreshing dessert that tastes like summer and sunny days. The hot milk sponge gives the cupcakes a bakery-style texture that stays moist for days, while the cream is delicate and silky and goes wonderfully well with the fresh strawberries. An exquisite family-friendly dessert for any afternoon garden parties, celebrations or a weekend sweet treat!
If you are looking for the best summer cupcakes, these fantastic strawberries and cream cupcakes are the ultimate sweet treat! While strawberry season starts in early Spring in warmer countries, in the UK their peak season is July.
And that's because strawberries and cream are famously associated with the Wimbledon Championships, plus the weather is somehow more decent around this time of the year, which calls for light and refreshing desserts.
I absolutely love the combination strawberries and cream, and I have a few desserts that celebrate it: strawberry shortcakes, mini strawberry tarts with custard and cream or strawberry cake roll.
It's such a wonderfully light and indulgent combo, one you can never go wrong it, and it's guaranteed to delight everyone, from young children to adults. And these cupcakes are sure to be on everyone's afternoon tea menu.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- flour - plain everyday flour is fine to use, cupcakes don't need to have a dome like muffins do since they are going to be topped with cream anyway
- baking powder - makes the sponge lighter by giving it a nice lift
- milk - while full-fat milk is the best, semi-skimmed is my second choice
- butter - I always go for salted butter, it balances out the sweetness of the sugar plus it tastes better
- vanilla extract - or any other extract of your choice
- cream - I used double cream, which is the most popular choice in the UK, but you can use whipped cream or heavy cream in the US
- eggs - I used large eggs
- fresh strawberries - chose strawberries that are ripe and juicy, as their will give the best flavour
Step-by-step photos and instructions
For the hot milk sponge
- in a small pot set over a low to medium heat add the butter and milk and let the butter melt
- in a large mixing bowl add the sugar and eggs and use a hand mixer to beat them until creamy
- add the milk and butter mixture, vanilla extract, sift in the flour and baking powder and mix with a spatula to incorporate
- divide the mixture between the muffin / cupcake cavities lined with paper cases and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 20 minutes or until golden and a skewer inserted in the middle comes out clean
- remove the muffins from the oven and let them cool down completely
To make the strawberry coulis and decorate the cupcakes
- chop half of the strawberries in chunks and add them to a pan set over a medium heat
- add 3 tablespoons of sugar and mix well
- leave them to simmer until the strawberries release their liquid
- use a potato masher to mash the strawberries well and cook until most of the liquid is evaporated
- pass the coulis through a sieve to remove the pips and other bits, you will be left with a smooth sauce
- beat the cream and add it to a piping bag fit with a star nozzle
- decorate each cupcake with cream, drizzle the coulis over and decorate with slices of fresh strawberries
Expert tips
Do not bring the milk to a boil, we need it just warm enough to melt the butter. If the milk is too hot it could scramble the egg mixture or alter the consistency of the sponge.
If you are not serving the cupcakes soon, do not decorate with cream until ready to serve, fresh cream does not last long and tends to become yellowish in the fridge.
Just keep the cream chilled, then beat it with a hand mixer until it holds soft peaks. Avoid overmixing the cream, as it can split.
FAQs
Yes, absolutely! Bake the cupcakes the day before and store them in an air tight container. Add the cream, strawberry coulis and fresh strawberries just before serving.
The sponges and strawberry coulis freeze well, but not the cream. Prepare the cream just before serving.
Other cupcakes you might like
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Strawberries and Cream Cupcakes (with Hot Milk Sponge)
Ingredients
For the hot milk sponge
- 150 g plain flour (1 ¼ cup)
- 1 teaspoon baking powder
- 2 eggs
- 150 g granulated sugar (¾ cup)
- 85 g butter (6 tbsp)
- 125 ml milk (½ cup)
- 1 teaspoon vanilla extract
For the strawberry coulis
- 125 g fresh strawberries (1 cup)
- 3 tablespoon granulated sugar
To decorate
- 125 g fresh straberries ( 1 cup)
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Instructions
- To make the sponges, preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Add the butter cut into cubes and milk to a pan set over a low to medium heat.
- Leave the butter to melt, and remove the milk from the pan while it's just warm, not boiling hot.
- In a large mixing bowl add the eggs and sugar and use a hand mixer to beat them together until creamy.
- Add the butter and milk mixture and vanilla extract, sift in the flour and baking powder, and use a spatula to mix into a batter.
- Line a muffin tin with paper cases and divide the batter evenly.
- Bake for 20 minutes or until golden and well risen and a skewer inserted in the middle comes out clean.
- Remove the cupcakes from the oven and let them cool down completely.
- To make the strawberry sauce, cut the strawberries into small chunks and add them to a pan together with the sugar.
- Simmer on a medium heat until the strawberries release their liquid, then use a potato masher to mash them well.
- Continue to simmer the mixture until it reduces into a jammy-like texture.
- Pass the mixture through a sieve to remove any pits and bits.
- Once the sponges have cooled down, beat the cream with a hand mixer until it holds soft peaks.
- Add the cream to a piping bag fit with a large star nozzle and decorate each cupcake.
- Drizzle the strawberry coulis over each cupcake and decorate with strawberry slices.
Video
Notes
- Do not bring the milk to a boil, we need it just warm enough to melt the butter. If the milk is too hot it could scramble the egg mixture or alter the consistency of the sponge.
- If you are not serving the cupcakes soon, do not decorate with cream until ready to serve, fresh cream does not last long and tends to become yellowish in the fridge.
- Just keep the cream chilled, then beat it with a hand mixer until it holds soft peaks. Avoid overmixing the cream, as it can split.
Nutrition
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