Cupcakes with Fresh Cream, Strawberries and Balsamic Vinegar Glaze

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5 from 1 vote

Experience the perfect fusion of sweet and tangy with our Creamy Cupcakes featuring Fresh Strawberries and a Balsamic Vinegar Glaze. These American delights are sure to leave you craving for more.

close-up view image of three cupcakes with fresh cream, strawberries, and balsamic vinegar glaze, beautifully presented on a cake table

We are having the most beautiful Monday to Friday of sunshine and now my iPhone tells me we are going to have the most gloomy and cloudy Saturday and Sunday… typical right?

Why can’t it be the other way around? Still, overcast weather makes for awesome food photography lighting so every cloud has a silver lining right? (No pun intended).

Also… I really need to buy a new cake stand, don’t I?

I am not sure how much longer I can get away with using this one with reindeer all over it!

At least the red matches the strawberries.

Speaking of which, strawberries, with balsamic vinegar… it is ah-mazing!

When reduced to a glaze, the balsamic vinegar loses that sharp tang it has, and takes on a deep, rich, sweet flavor, which when drizzled over fresh strawberries is so good!

top view of freshly baked cupcakes in a batch, alongside a bowl of cubed strawberries and a separate bowl containing a cream mixture, with fresh strawberries placed nearby

The base for this dessert is plain vanilla cupcakes.

We want the toppings to do all the talking here.

This cake is also the base for these lemon cupcakes and these chai cupcakes.

When you find a recipe that works, you stick with it.

By changing a few proportions and flavors you can create all sorts of wonderful cakes and cupcakes that you know will come out perfect every time!

close-up view image of three cupcakes with fresh cream, strawberries, and balsamic vinegar glaze, beautifully presented on a cake table

I cannot wait for strawberry season to begin this year.

It means that summer is officially here.

There is really nothing to compare to the fresh, local strawberries.

They are always the sweetest and the juiciest.

If you are lucky enough to live somewhere where you can get all these fresh goodies all year round then I envy you!

But hey, I do live in the land of cheese so I can’t really complain!

close-up view image of three cupcakes with fresh cream, strawberries, and balsamic vinegar glaze

These cupcakes are definitely best served fresh, the whipped cream should be nice and cold or stored in the fridge until just before serving.

The balsamic glaze can be stored in a squeezy bottle or container in the fridge until you are ready to use it.

Whatever is not used on the cake would be perfect for topping a nice summer salad!

So until the real sun arrives, whip up a batch of these cupcakes and enjoy with some friends!

image of a woman holding a single cupcake with fresh cream, strawberries, and balsamic vinegar glaze in both hands
cropped image of a woman holding a single cupcake with fresh cream, strawberries, and balsamic vinegar glaze in both hands
Print Recipe
5 from 1 vote

Cupcakes with Fresh Cream, Strawberries and Balsamic Vinegar Glaze

Experience the perfect fusion of sweet and tangy with these creamy cupcakes topped with fresh strawberries and a balsamic vinegar glaze. These delights are sure to leave you craving for more.
Prep Time1 hour 20 minutes
Cook Time18 minutes
Total Time1 hour 38 minutes
Course: Baking, Dessert
Cuisine: American
Diet: Vegetarian
Servings: 12 cupcakes
Calories: 304kcal

Equipment

  • 1 muffin pan  12-cup
  • 1 stand mixer
  • 1 squeeze bottle

Ingredients

Cupcake batter

  • 1/3 cup butter unsalted
  • 1 1/3 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 1 tbsp. baking powder
  • 2 eggs large
  • 1 tsp. salt
  • 2 tsp. vanilla extract
  • 240 ml whole milk

Balsamic Glaze

Fresh Cream Topping

  • 4 strawberries fresh
  • 200 ml double cream
  • 2 tbsp. powdered sugar
  • ½ tsp. vanilla extract

Instructions

  • Preheat the oven to 338⁰F (170⁰C) and line a 12-cup muffin pan with large cupcake liners or muffin liners.
  • Using a stand mixer, add the butter and sugar to the mixing bowl and cream them together until pale and fluffy. This should take around 2 minutes in a stand mixer or with an electric handheld mixer.
  • Add the eggs 1 at a time and mix thoroughly until fully combined. Scrape down the side of the bowl after each addition to ensure the eggs are fully incorporated.
  • In another bowl, combine the flour, salt, and baking powder and mix thoroughly to ensure there is an even distribution of ingredients. Gradually add the dry ingredients to the egg and butter mixture, alternating with milk until all the ingredients are combined. Scrape down the side of the bowl after each addition. Do not over-mix at this stage, and if you are using a stand mixer, keep it on a low speed. Stir in the vanilla extract at the end.
  • Fill the cupcake or muffin liners between 1/2 – 2/3 full. Any more and the cakes will overflow.
  • Bake for 15 – 18 minutes until a skewer inserted comes out clean, and the tops of the cupcakes are golden brown and spring back when gently pressed. Place on a cooling rack to cool fully.
  • Chop the strawberries into small cubes and set aside for later. Put the balsamic vinegar and granulated sugar in a saucepan and place on the stove on low/medium heat. Simmer for about 5 minutes until the mixture begins to thicken. Take off the heat, pour into a small squeeze bottle and allow to cool fully.
  • In another bowl, whisk the cream, powdered sugar, and vanilla extract until the cream is thick and is the right consistency to spoon onto the cupcake. Add a dollop to the top of each cake then use a teaspoon to create a well in the center.
  • Add some strawberries into the well you just made, and then drizzle some balsamic glaze on top of the strawberries. Serve immediately.

Notes

As the topping on these cupcakes is fresh cream, you should immediately serve the decorated cupcakes.
If you want to save some, keep the unfrosted cupcakes in an airtight container and keep the cream in the fridge. Assemble them right when you need them.
Whipping cream can be substituted for double cream in the same quantity.

Nutrition

Calories: 304kcal | Carbohydrates: 44g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 355mg | Potassium: 91mg | Fiber: 1g | Sugar: 29g | Vitamin A: 478IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 1mg

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Images by Lauren Caris Short.

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  1. Pingback: Cupc cakes with cream, strawberries and balsamic vinegar glace
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  3. Hi there! I saw your post on the SITS Girls FB group. Your blog is so wonderful! Your food looks amazing! Yum! Following you on all your social media now!

    Reply
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  5. These look amazing! Your recipes are so unique and interesting. I love that you put ingredients together that I would never think to use. I’m really excited to try some of them!

    Reply
    • Hi Amy! Thank you for the lovely comment! I try and be creative when I can – it doesn’t always work but some are winners haha! Hope you are having a wonderful day :)