Strawberries and Cream Frappuccino Cupcakes – A Sweet Café-Inspired Dessert

I still remember the first bite—fluffy, moist, and bursting with strawberry flavor. These Strawberries and Cream Frappuccino Cupcakes were my answer to a craving for something light, sweet, and fun. Inspired by the iconic Starbucks drink, this recipe turns your favorite pink beverage into a delightful handheld dessert that’s perfect for warm afternoons, parties, or just because.

This recipe came about after one too many spring mornings sipping a strawberries and cream frappuccino. I thought, why not bake it? These cupcakes are soft, pretty, and packed with fresh strawberry flavor. I’ve made them for baby showers, birthdays, and even a few summer picnics. They’re always a hit—and no one ever believes how easy they are to make.

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Recipe Overview

Difficulty Level: Easy
Cuisine: American, Café-Inspired
Serving Size: 12 cupcakes
Total Calories: 220–250 per cupcake
Prep Time: 20 minutes
Cooking Time: 18–22 minutes

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Why These Cupcakes Are a Crowd Favorite

These Strawberries and Cream Frappuccino Cupcakes blend fruity freshness with creamy indulgence. Here’s why you’ll make them again and again:

• Soft, Moist Texture: The fresh strawberry purée adds incredible moisture and flavor.
• Light, Whipped Frosting: No heavy buttercream here—just sweet, airy cream.
• Versatile and Customizable: Add white chocolate chips, almond extract, or strawberry jam.
• Café-Inspired Charm: The flavor of a strawberry frappuccino—only better.
• Pretty in Pink: Gorgeous swirls of cream, strawberry sauce, and fresh fruit make these a showstopper.

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Ingredients You’ll Need

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• ½ cup fresh strawberry purée (from about 5–6 strawberries)

For the Whipped Cream Frosting:

• 1 ½ cups heavy whipping cream (chilled)
• ¼ cup powdered sugar
• 1 tsp vanilla extract

Garnishes (Optional):

• Fresh strawberries (halved or sliced)
• Strawberry sauce (store-bought or homemade)
• Freeze-dried strawberry crumbs

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Let’s Bake These Beauties

Step 1: Make the Cupcake Batter

1. Preheat Oven: Set your oven to 350°F (175°C) and line a muffin tin with 12 paper liners.
2. Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat softened butter and sugar until fluffy (2–3 minutes).
4. Add Eggs & Vanilla: Beat in eggs one at a time. Add vanilla and blend until smooth.
5. Add Strawberry Purée: Stir in the strawberry purée until the mixture turns a lovely pink.
6. Alternate Milk & Flour: Add the dry ingredients in three additions, alternating with milk. Mix until just combined—don’t overmix.

Step 2: Bake

1. Fill Liners: Spoon the batter into cupcake liners, about ¾ full.
2. Bake: Place in the oven for 18–22 minutes. Check with a toothpick—if it comes out clean, they’re done.
3. Cool: Cool in the pan for 5 minutes, then transfer to a wire rack until completely cool.

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Make the Whipped Cream Frosting

1. Chill Equipment: Place the mixing bowl and beaters in the freezer for 10 minutes.
2. Whip the Cream: Beat the cream, powdered sugar, and vanilla on high until stiff peaks form (about 3–4 minutes).

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Frost and Decorate

1. Pipe It On: Use a star tip to swirl whipped cream on each cupcake.
2. Top with Flair: Add fresh strawberry slices, a drizzle of strawberry sauce, and a sprinkle of freeze-dried berries if desired.

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How to Serve These Strawberry Cupcakes

• With a Mini Straw: For that frappuccino look.
• In Clear Cups: Looks just like a Starbucks drink—great for parties!
• With a Drink: Pair with actual strawberry frappuccino for the full café experience.
• Garnished: Fresh berries, white chocolate, or pink sanding sugar all make lovely additions.

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Tips to Nail It Every Time

• Use Ripe Strawberries: The sweeter the berry, the better the flavor.
• Don’t Overmix: Mix until just combined for soft, tender cupcakes.
• Frost Right Before Serving: Whipped cream holds better fresh.
• Chill Cream Well: Cold cream whips faster and stays firm.

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Fun Variations to Try

1. Chocolate Drizzle: Add melted white or milk chocolate on top.
2. Strawberry Jam Swirl: Mix a teaspoon into the batter before baking.
3. Almond Flavor Boost: Add almond extract to the batter.
4. Strawberry Shortcake-Style: Fill with jam before frosting.
5. Matcha Blend: Stir in a teaspoon of matcha for a tea twist.
6. Coconut Cream: Use coconut milk and toasted coconut for a tropical vibe.
7. Lemon Kissed: Add zest for citrus flair.
8. Cheesecake Frosting: Mix a bit of cream cheese into the whipped cream.
9. Mini Version: Bake in mini muffin tins for bite-sized treats.
10. Vegan Version: Use plant-based milk and coconut whipped topping.

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Storage and Make-Ahead Tips

• Freeze Cupcakes (No Frosting): Wrap tightly and freeze up to 3 months. Thaw before decorating.
• Store Frosted Cupcakes: Refrigerate in an airtight container for up to 3 days.
• Transporting: Use a cupcake carrier and frost on-site if it’s a long trip.

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Kitchen Tools You’ll Need

• Electric Mixer – For smooth batter and fluffy cream.
• Muffin Tin – Standard 12-cup works best.
• Piping Bag + Tip – For those signature swirls.
• Cooling Rack – To cool cupcakes evenly.
• Spatula & Bowls – You’ll need a few for mixing and puréeing.

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Common Questions About This Recipe

Can I use frozen strawberries?
Yes! Just thaw and drain them well before puréeing.

Can I use Cool Whip instead of real whipped cream?
You can, but the flavor and texture won’t be as rich.

Can I reduce the sugar?
Yes, though keep at least ½ cup in the batter to maintain texture.

Can I make this dairy-free?
Absolutely! Use dairy-free milk and coconut cream for whipping.

What’s the best way to make the strawberry sauce?
Simmer blended strawberries with sugar and lemon juice until thickened.

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In Conclusion

These Strawberries and Cream Frappuccino Cupcakes are a fresh take on a familiar favorite. With light, airy texture and berry-packed flavor, they’re the kind of dessert that makes people ask for seconds—and the recipe.

They’re easy enough for a casual afternoon bake but impressive enough for any special event. Whether you’re a seasoned baker or just starting out, this cupcake recipe will have you looking like a pro in no time.

If you bake them, don’t forget to share your creation online and tag me—I’d love to see your cupcake magic in action. Happy baking!