Strawberry Filled Cupcakes Recipe- Step by Step Guide

Spread the love

Strawberry Filled Cupcakes Recipe- Step by Step Guide:-The cupcakes that are filled with strawberry filling are soft and delicate white cupcakes that are topped with whipped buttercream frosting and fresh strawberry filling. One of the most popular recipes for cupcakes.

Strawberry Filled Cupcakes Recipe- Step by Step Guide

 

Advertisement

When I make these cupcakes, I like to finish them off with whipped buttercream frosting, which is a reader favorite. A sweet buttercream frosting that is whipped until it is fluffy and light when it is finished. In addition, these cupcakes would be wonderful if they were topped with a whipped cream that had been stabilized.

 

Advertisement

Ingredients

White cupcakes

  • 1 ½ cups (168 g) cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butterroom temperature
  • 1 cup (198 g) granulated sugar
  • 1 ½ teaspoons vanilla
  • 3 large (90 g) egg whitesroom temperature
  • ½ cup (114 g) whole milkroom temperature

 

Strawberry filling

  • ½ pound (226 g) strawberrieshulled and diced
  • 2 tablespoons (25 g) granulated sugar
  • ½ tablespoon lemon juice
  • ½ tablespoon cornstarch

 

Advertisement

Buttercream frosting

  • 1 cup(226 g) unsalted butterroom temperature
  • 4 cups(454 g) powdered sugar
  • 2 teaspoonsvanilla extract
  •  teaspoonsalt
  •  cup(75 g) heavy cream

 

Also Read:-Pumpkin Biscotti Recipe – Step By Step Guide

Advertisement

Instructions

White cupcakes

  • First, prepare a cupcake pan by lining it with liners and preheating the oven to 350 degrees Fahrenheit. Put aside for later.
  • The dry ingredients, which include cake flour, baking powder, and salt, should be mixed together in a medium bowl using a whisk or a sifter. Put aside for later.

 

  • Butter and sugar should be combined in a large bowl. Take about a minute to beat the mixture with a hand mixer or a stand mixer until it becomes fluffy and light.
  • After adding vanilla, continue beating until it is completely incorporated. After about a minute, add the egg whites and beat them until they become fluffy and light.

 

Advertisement
  • While alternating with the milk, add the flour mixture to the butter mixture in thirds.
  • Continue doing this until all of the ingredients are just incorporated and the batter is smooth. Take care not to overmix.

 

  • To make 15 cupcakes, divide the batter among the liners. Bake the cupcakes in an oven that has been preheated for approximately sixteen to eighteen minutes, or until they spring back when gently pressed on top, or until a toothpick comes out clean or with crumbs rather than wet batter.
  • When the cupcakes have cooled for five minutes, remove the pan from the oven and allow them to cool before transferring them to a wire rack to finish cooling.

Strawberry filling

  • Strawberries, sugar, lemon juice, and cornstarch should be carefully combined in a saucepan and heated over medium heat. In order to combine, stir.
  • Assume a boiling point. Cook the mixture for approximately four to five minutes, or until it has thickened, after reducing the heat to medium-low.

 

Advertisement
  • Take the dish off the heat and let it cool down.
  • Make a small hole in the middle of each cupcake, approximately a quarter of an inch in diameter, and fill it with strawberry filling that has been allowed to cool.

 

  • Make sure that you do not cut through the bottom of your cupcake with the core.
  • In order to prevent your filling from falling through when the package is unwrapped, it is important to leave approximately half an inch on the bottom.

Buttercream frosting

  • Put the butter that is at room temperature into a large bowl. Mix until creamy, which should take about a minute, using either a hand mixer or a stand mixer.
  • To ensure that all of the ingredients are thoroughly combined, gradually incorporate the confectioner’s sugar. Then, whip the mixture at a high speed for two to three minutes, or until it is fluffy and light.

 

Advertisement
  • Whip the mixture for an additional two to three minutes, or until it is light and fluffy, after adding the vanilla extract and the heavy cream. It may be necessary to add additional heavy cream in order to achieve the desired consistency.
  • Cupcakes can be decorated with frosting by piping it on or spreading it with a knife.

 

Notes

  • Store in the refrigerator until you are ready to serve it for the best possible results. Before serving, allow the cupcakes to cool at room temperature for a period of thirty minutes. If stored in the refrigerator, cupcakes can be stored for up to three days.
  • Approximately sixteen cupcakes can be frosted with a high, dramatic piped frosting, or twenty-four cupcakes can be spread with a knife, on a sheet cake measuring nine by thirteen inches, or on a two-layer cake measuring eight by nine inches. A half batch of frosting will yield a smaller amount.

 

Advertisement
  • Your frosting will melt at temperatures between 90 and 95 degrees, just like butter does. It is highly recommended that you place your baked goods in the refrigerator until one hour before you are ready to serve them if the temperature in your location is close to this level.
  • It will not be detrimental to your frosted baked goods if you place them in the refrigerator; however, before serving them, you should allow them to reach room temperature.

Nutrition

Serving: 1cupcake | Calories: 423kcal | Carbohydrates: 58g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 56mg | Sodium: 276mg | Potassium: 120mg | Fiber: 1g | Sugar: 48g | Vitamin A: 660IU | Vitamin C: 9.1mg | Calcium: 46mg | Iron: 0.2mg

 

If you like this article about Strawberry Filled Cupcakes Recipe- Step by Step Guide. Please share this article with your friends and family members.

Advertisement

Leave a Comment