Strawberry Filled Cupcakes Recipe- Step by Step Guide

White cupcakes

• 1 ½ cups (168 g) cake flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (113 g) unsalted butter, room temperature
• 1 cup (198 g) granulated sugar
• 1 ½ teaspoons vanilla
• 3 large (90 g) egg whites, room temperature
• ½ cup (114 g) whole milk, room temperature

Strawberry filling

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

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Buttercream frosting

• 1 cup(226 g) unsalted butter, room temperature
• 4 cups(454 g) powdered sugar
• 2 teaspoonsvanilla extract
• ⅛ teaspoonsalt
• ⅓ cup(75 g) heavy cream

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.

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• 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.

• 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.

• 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.

• 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.