Strawberry Filled Cupcakes Recipe
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Category: |
Category: |
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White Cupcakes |
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Ingredients: |
Ingredients: 1 ½ c. cake flour
2 tsp. baking powder
½ tsp. salt
½ c. unsalted butter, softened
1 c. granulated sugar
1 ½ tsp. vanilla
3 large egg whites
½ c. milk
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Directions: |
Directions:Preheat oven to 350º and line cupcake pan with liners. Set aside. In a medium bowl, whisk or sift together cake flour, baking powder, and salt. Set aside. In a large bowl, cream together butter and granulated sugar. Add vanilla and beat until incorporated. Add egg whites and beat until light and fluffy, about 1 minute. Add flour mixture to butter mixture in thirds, alternating with the milk until all ingredients are incorporated and batter is smooth. Do not over mix. Pour batter into cupcake liners, filling each ⅔ full. Batter will fill 15 cupcake liners. Bake in preheated oven for 16 to 18 minutes, or until toothpick comes out clean. Remove pan from oven and allow to cool 5 minutes before transferring cupcakes to a wire rack to finish cooling. |
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Strawberry Filling |
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Ingredients: |
Ingredients: ½ lb. strawberries, hulled and diced
2 T. granulated sugar
½ T. lemon juice
½ T. cornstarch
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Directions: |
Directions:In a saucepan over medium heat, add strawberries, sugar, lemon juice, and cornstarch. Stir to combine. Bring to a boil. Reduce heat to medium-low and cook for 4 - 5 minutes, or until mixture has thickened. Remove from heat and allow to cool. Gently core the center of each cupcake (about a ¾” circle) and fill with cooled strawberry filling. Be careful not to core through the bottom of the cupcakes. Leave about ½” on the bottom so that the filling doesn’t fall through when unwrapped. |
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Whipped Buttercream Frosting |
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Ingredients: |
Ingredients: 1 c. unsalted butter at room temperature
4 c. powdered sugar
2 tsp. vanilla extract
⅛ tsp. salt
⅓ c. heavy cream
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Directions: |
Directions:In a large bowl, add butter, beat until creamy, about 1 minute. Add confectioners sugar and slowly mixed until ingredients are fully combined. Then whip at high speed for 2 - 3 minutes, or until light and fluffy. Add vanilla extract. Then, add heavy cream and whip for an additional 3 - 4 minutes, or until light and fluffy. Add additional heavy cream as needed to reach desired consistency. Pipe or spread frosting with knife onto cupcakes. |
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Number Of
Servings: |
Number Of
Servings:15 |
Personal
Notes: |
Personal
Notes: For best results, store in refrigerator until ready to serve. Let cupcakes set at room temperature for 30 minutes before serving. Cupcakes will keep up to 3 days in refrigerator.
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