Strawberry Vanilla Cream Mini Cupcakes

If you've been following along with all of my happenings on Instagram lately, you definitely caught my travels to the super yummy city that is Austin. Geared up and filled up with crazy amounts of food, I came home super inspired to recreate some of my favorite bites so I can eat them here in New York. That's where these awesome strawberry mini cupcakes come into play! I had such a deliciously addictive version of them at a restaurant called Jacoby's while on my trip.These are just as amazing, if I do say so myself! All it took was some fresh strawberries, some International Delight French Vanilla creamer, a little time in the kitchen and poof, I have a plate filled with these heavenly bites from Austin right back here at home. 

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PREP TIME: 20 minutes, divided

COOL TIME: 5 minutes

BAKE TIME: 10 minutes


TOTAL TIME: 40 minutes


20 Mini Cupcakes



International Delight French Vanilla Creamer (1/4 cup)

Almond Milk (1/4 cup)

Canola Oil (1/4 cup)

Egg (1, beaten)

Pure Vanilla Extract (1/2 tsp)

All Purpose Flour (1 3/4 cups)

White Sugar (1/2 cup)

Baking Powder (2 tsp)

Salt (1/2 tsp)

Strawberries (1 Cup, pureed)


Confectioners Sugar (3 cups)

International Delight French Vanilla Creamer (3 tbsp)

Unsalted Butter (8 tbsp, room temperature, cut into tbsp sized pieces, plus extra for greasing your pan)

Strawberries (2 tbsp, pureed)


Strawberries (10 small strawberries, tops removed and each cut into three strips)


Food Processor

Mini Cupcake Baking Sheet

Large Mixing Bowl

Medium Mixing Bowl (2)

Electric Hand Mixer


Rubber Spatula

Cooling Rack


Piping Bag

Small Piping Bag Tip

1. TO MAKE YOUR BATTER. preheat your oven to 375°.

In your large mixing bowl, combine your dry ingredients, aka your flour, sugar, baking powder, salt.

Separately, in your medium mixing bowl, whisk together your International Delight French Vanilla Creamer, almond milk, canola oil, vanilla extract and pureed strawberries.

Pour your wet mixture over your dry mixture in your large mixing bowl.

Use your rubber spatula to fold it all together. 

Don't work too hard to get rid of all the bumps in your batter. Leaving some will keep your muffins airy and light.

Butter your mini cupcake pan.

Use your tablespoon to scoop your batter into your cupcake pan.

Each cup should be 3/4 of the way filled. Any higher, and your muffins will overflow during baking.

Bake for 10 minutes.

Transfer them to your cooling rack.


2. TO MAKE YOUR STRAWBERRY BUTTERCREAM FROSTING. in your second medium mixing bowl, combine your confectioners' sugar, butter, 2 tbsp pureed strawberries and 3 tbsp of International Delight French Vanilla Creamer.

Use your electric hand mixer to beat it all together until you have a frosting.

Refrigerate for 5 minutes.


3. PUT IT ALL TOGETHER. fill your piping bag with frosting.

Use your piping bag to frost your cooled strawberry cupcakes.

Top each one with a strawberry slice.


This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.