Strawberry Filled Cupcakes
These strawberry filled cupcakes are made with vanilla fresh strawberry cupcakes, filled with chopped ripe strawberries, and topped with strawberry buttercream frosting.
Ingredients
- 115 g Butter
- 1 cup Sugar
- ½ teaspoon Salt
- 1 Egg
- 2 Egg whites
- ½ cup Strawberries chopped
- 1 ¾ cup Flour
- 1 ½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- 1 teaspoon Vanilla extract
- ⅓ cup Buttermilk
- ¼ cup Sour cream or greek yogurt
For the strawbrry buttercream:
- 250 g Butter
- 550 g Powder sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
- ⅓ cup Strawberry puree
Instructions
- Preheat an oven to 180c (350f) and prepare cupcake tins with cupcake liners.
- Into a big measuring cup or a small mixing bowl, add the buttermilk, egg, egg whites, vegetable oil, sugar, vanilla extract, greek yogurt, or sour cream, and mix with a whisk.
- Then into a medium mixing bowl, add the flour, baking soda, salt, and baking powder. Mix with a whisk until combined.
- Into a big mixing bowl, add the soft butter. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.
- Add ½ of the dry mixture and ½ of the wet mixture into the butter mixer and mix it until almost combined.
- Add the other half of the dry ingredients and the wet mixture until just combined. Add the chopped strawberries and fold lightly with a spatula.
- Divide the batter into the cupcake tins and bake in a 180c (350f) preheated oven for about 18-23 minutes (depends on your oven) or until a toothpick is inserted into the cake comes out clean.
- Let the cupcakes cool to room temperature and remove them from the pans.
Make the strawberry buttercream:
- Into a big mixing bowl, add the room temperature butter, powder sugar, vanilla extract, and strawberry puree. Mix with an electric hand mixer for a few minutes until the buttercream is light in color and creamy.
Assembly:
- Make a small hole in the middle of each cupcake. We used a piping tip to do so.
- Fill the holes with chopped strawberries and pipe the strawberry buttercream on top of each cupcake. Garnish the cupcakes with ½ strawberry on top of each cupcake.
Notes
Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not dense and dry cake.
Use cake strips! Cake strips give you even and perfectly baked cake layers. Click here for the amazon link.
Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
Make sure that your butter is at room temperature. An hour or two before making these cupcakes, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
Be patient! I know it’s extremely tempting to frost these cupcakes as they are pulled out of the oven, but let the cupcakes cool for at least 1 hour so it will be more firm and won’t crumble up, and prevent the frosting from melting.
Nutrition
Calories: 376kcalCarbohydrates: 78gProtein: 4gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 83mgSodium: 488mgPotassium: 76mgFiber: 1gSugar: 18gVitamin A: 822IUVitamin C: 7mgCalcium: 57mgIron: 1mg
Tried this recipe?Let us know how it was!