Strawberry Cupcakes with Whipped Cream Cheese Frosting

That title was a mouthful. Hi, guys… long time no see. I have been SO busy! Testing, school drama, and just life has been so chaotic. I haven’t had time to breathe. I finally got time to bake. I’ve been wanting to make strawberry cake for a while; I just couldn’t find a recipe without gelatin. I don’t eat products that contain gelatin, so I had to dig deep into google to find a starting point. After lots of trial and error I found this recipe to be the best. It’s fluffy, has a good strawberry flavor, and  the frosting is to die for.


YIELD: 24 cupcakes PREP TIME: 15 minutes

BAKE TIME: 18 minutes TOTAL TIME: 23 minutes


  • cup canola oil
  • ½ cup milk
  • 1¼ cup sugar
  •  1 cup strawberry, chopped (very small pieces)- mix with 1 tablespoon of sugar + more if needed
  • 4 eggs
  •  1 Tbsp pure vanilla extract
  •  2½ cups all-purpose flour
  • 2 teaspoons baking powder
  •  ½ teaspoon salt
  • ½ cup sour cream


  • 1 package (8 oz) cream cheese, softened
  •  1½ teaspoons pure vanilla extract
  • 1¼ cups granulated sugar
  •  2 cups heavy cream


  1. Preheat the oven 350 degrees and line muffin pan.
  2. Mix together oil, milk, and sugar.
  3. Mix in chopped strawberry.
  4. Whisk in eggs (one at a time) and add vanilla extract.
  5. In a separate bowl whisk together flour, baking powder, and salt.
  6. Add sourcream and flour mixture alternately in the oil-egg mixture.
  7. Once cake batter forms scoop batter into muffin tray.
  8. Make for 18 minutes or until cake has set.


  1. Using an electric mixer mix together cream cheese, vanilla, and sugar.
  2. Once combined turn mixer to slow speed and whipping cream.
  3. Allow cream and cheese to combine for 2 minutes.

Adapted from here

I hope you’ve all been well! See you soon. Also I will be posting more frequently, I promise. 🙂

Happy Baking! ❤️


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