Strawberry Filled Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 hand mixer or stand mixer
- 1 Silicone spatula
- 1 Whisk
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Small saucepan
- 1 Paring knife
- 1 teaspoon or small melon baller
- 1 wire cooling rack
- 1 piping bag
- 1 piping tip (round or star)
Ingredients
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 1/2 cup whole milk room temperature
- 1 1/2 cup fresh strawberries diced small
- 2 tablespoon granulated sugar for filling
- 1 teaspoon lemon juice
- 1 cup heavy whipping cream cold
- 4 ounce cream cheese softened
- 1/3 cup powdered sugar sifted
- 1 teaspoon vanilla extract for frosting
- 6 fresh strawberries halved for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
- In a medium bowl whisk together the flour, baking powder, and salt.
- In a large mixing bowl beat the softened butter and granulated sugar with a mixer until light and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
- Add half of the dry ingredients to the wet mixture, mix on low just until combined, then pour in the milk and mix again.
- Add the remaining dry ingredients and mix on low until just combined, scraping the bowl with a spatula.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes.
- Remove the cupcakes from the pan and cool completely on the wire rack, about 25 minutes.
- While the cupcakes bake, add the diced strawberries, 2 tablespoons sugar, and lemon juice to a small saucepan.
- Cook the strawberries over medium heat, stirring occasionally, until they release juices and thicken slightly, about 5 to 7 minutes.
- Remove the strawberry mixture from heat, lightly mash with a fork if needed, and let cool completely.
- For the frosting, beat the softened cream cheese in a medium bowl until smooth.
- Add the cold heavy cream, powdered sugar, and vanilla extract to the bowl and beat on medium-high until stiff peaks form.
- Chill the frosting in the refrigerator for at least 15 minutes to firm up slightly.
- Once the cupcakes are fully cool, use a paring knife or small melon baller to cut a small cone-shaped piece from the center of each cupcake.
- Fill each cavity with about 1 to 2 teaspoons of the cooled strawberry filling, gently pressing it in with a spoon.
- If desired, trim the tip off each cupcake plug and place a thin piece back over the filling to seal.
- Transfer the chilled frosting to a piping bag fitted with your preferred tip and pipe swirls over each filled cupcake.
- Garnish the top of each cupcake with a halved fresh strawberry.
Notes
For best results, make sure the cupcakes are completely cool before filling and frosting to prevent the cream from melting and the cake from tearing; use room-temperature ingredients for the batter to encourage even mixing and a tender crumb, and avoid overmixing once the flour is added. If the strawberry filling seems too runny, simmer it a bit longer or stir in an extra teaspoon of lemon juice to help it set, and cool it thoroughly before using. The cream cheese–stabilized whipped cream holds its shape well, but keep the cupcakes refrigerated if not serving within 1 to 2 hours, and let them sit at room temperature for about 10 minutes before eating for the best texture and flavor.
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