Strawberry Filled Cupcakes
Strawberry filled cupcakes feature a light, fluffy vanilla cupcake swirled with diced strawberries and packed with a fresh strawberry filling. They are easy to make and perfect for strawberry season!
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Servings: 12 cupcakes
Equipment
- Electric mixer
Ingredients
Cupcakes:
- 1 and ¼ cups cake flour*
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 6 tablespoons unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs, room temperature*
- 1 teaspoon vanilla extract
- ¼ cup full-fat sour cream
- ¼ cup whole milk
- ½ cup diced fresh strawberries
Strawberry Filling:
- 1 cup fresh or frozen strawberries
- ¼ cup granulated sugar
- 2 teaspoons water
- 1 teaspoon fresh-squeezed lemon juice
- 1 teaspoon cornstarch
- ½ cup diced fresh strawberries
Stabilized Whipped Cream Frosting:
- ½ cup mascarpone cheese or whipped cream cheese spread, cold
- 1 and ½ cups heavy whipping cream, cold
- ¾ cup powdered sugar
Instructions
- Preheat your oven to 350°F. Line a 12-count muffin pan with cupcake liners.
Make the Cupcakes:
- In a medium bowl, whisk the cake flour, salt, baking powder, and baking soda. Set aside.
- In a large bowl, use an electric mixer to beat the softened butter until smooth. Add the granulated sugar and beat until well combined, light, and fluffy.
- Mix in the room temperature eggs, one at a time, until well combined after each. Mix in the vanilla extract and sour cream.
- Mix in about half of the dry ingredients until just combined, then mix in the whole milk, and then add the rest of the dry ingredients. Mix until the batter is smooth. Fold the diced fresh strawberries into the batter.
- Scoop the cupcake batter into the liners. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
Make the Strawberry Filling:
- Add the fresh or frozen strawberries and granulated sugar to a medium saucepan. Cook and stir over medium heat until the strawberries start to release their liquid.
- In a separate bowl, whisk the water, lemon juice, and cornstarch until the cornstarch is dissolved. Add it to the pan with the strawberries. Cook and stir, mashing the strawberries as you do, until the sauce is bubbly and thick.
- Remove from heat and strain the liquid through a sieve and into a bowl. Discard the cooked strawberries left in the sieve.
- Let cool slightly and then stir the diced fresh strawberries into the strawberry sauce.
- To fill the cupcakes, cut a hole in the middle out of the top of each cupcake. Add a spoonful of the strawberry filling inside.
Stabilized Whipped Cream Frosting:
- Use an electric mixer to beat the mascarpone cheese or whipped cream cheese spread until fluffy and smooth. Add the cold heavy whipping cream and beat until starting to thicken and form soft peaks. Add the powdered sugar and beat until billowy, thick peaks form.
- To frost the cupcakes, add the whipped cream frosting to a large piping bag with an extra large piping tip (I used Wilton 1M). Pipe the frosting onto each cupcake. Top with a sliced strawberry to garnish, if desired.
Notes
Cupcakes taste best the same day they're made. Store leftovers in an airtight container and keep in the fridge for up to 3 days.
INGREDIENT NOTES
- *Cake flour: To make your own cake flour, sift 1 cup + 2 tablespoons AP flour with 2 tablespoons of cornstarch. Sift them together back and forth a couple of times to get a lighter texture.
- Butter: Use unsalted butter for the best results. If all you have is salted butter reduce the salt in the recipe to ¼ teaspoon.
- *Room temperature eggs: Room temperature eggs mix more easily into the batter. Cold eggs can re-harden the butter and cause the batter to become lumpy. To quickly bring the eggs to room temperature simply place them in a bowl of lukewarm water for a few minutes.
- Mascarpone cheese or whipped cream cheese spread: These stabilize the whipped cream so it pipes easily and holds its shape for days longer than regular whipped cream. For a taste closest to real whipped cream use mascarpone cheese, if you want a slight tangy flavor then use whipped cream cheese spread.
Nutrition
Serving: 1cupcake | Calories: 342kcal | Carbohydrates: 38g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 214mg | Potassium: 112mg | Fiber: 1g | Sugar: 27g | Vitamin A: 754IU | Vitamin C: 15mg | Calcium: 67mg | Iron: 0.5mg
