Strawberry Cupcakes
Strawberry cupcakes that are made with a soft and moist vanilla cake base, filled with creamy strawberry filling and frosted with strawberry whipped cream. These cupcakes are delightful and just in time to enjoy before summer is coming to an end.
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Servings: 12 servings
Ingredients
Vanilla Cupcakes
- 1 1/2 cups (195g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 1/4 cup (1/2 stick/57g) unsalted butter, room temperature
- 1/4 cup (30ml) vegetable oil
- 2 large eggs
- 1/2 tablespoon vanilla extract
- 1/4 cup (60ml) whole milk
- 1/4 cup (55g) greek yogurt or plain yogurt, substitute with sour cream
Strawberry Filling
- 1 1/4 cup fresh strawberries (around 12-14 medium strawberries), diced
- 1/2 cup (100g) granulated sugar
- 1/2 tablespoon lemon juice
Strawberry Whipped Cream Frosting
- 1 1/2 cups (360ml) heavy cream, very cold
- 3 tablespoons (45g) strawberry filling
- 1/4 cup (22g) powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions
Make Strawberry Filling
- Combine the diced strawberries, sugar and lemon juice in a medium saucepan then mash slightly to release some of the berry juice. Set aside for 5-10 minutes to allow the raspberries to macerate and the sugar to dissolve.
- Heat over medium-high heat until it begins to boil. Once it begins to boil, lower the heat to medium-low and cook for 5 minutes until it has thickened. Let it cool completely before adding it to cupcakes. Reserve 3 tablespoons of filling for the frosting.
Make Cupcakes
- Preheat oven to 350ºF/175ºC. Line muffin tin with cupcake liners. Set aside.
- In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat together butter, oil and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl if needed.
- Beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, slowly add half of the dry ingredients and beat just until combined. Add milk, yogurt and beat until combined. Add the other half of the dry ingredients and beat slowly only until combined. The batter should be smooth and completely incorporated. Do not over mix.
- Scoop out the batter into prepared cupcake liners using the ice cream scoop, filling about 2/3 - 3/4 cup (1 scoop). Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven. Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Make Strawberry Whipped Cream Frosting
- In the bowl of an electric mixer fitted with the whisk attachment, whip the cold heavy cream, powdered sugar and vanilla extract until stiff peaks form. Add reserved strawberry filling and beat until well incorporated. Do not over beat.
- Once cupcakes are completely cool, use a large pastry tip to cut out a small hole in the middle of each cupcake. Fill each hole with 2-3 teaspoons of strawberry filling or until it reaches the top of the cupcake. Use a piping bag and decorating tip (I use Wilton 1M star tip) to frost the strawberry whipped cream on top of each cupcake.
- Cupcakes without frosting can be kept tightly covered at room temperature for up to 3 days, or in the freezer for up to 2 months. Bring back to room temperature before serving.
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