Indulge your sweet tooth with these irresistible Strawberries Cream Filled Cupcakes! Imagine biting into a fluffy cupcake that bursts with the fresh flavor of strawberries and is lovingly filled with a cloud of whipped cream. Perfect for any occasion, these delightful treats are not only a feast for the eyes but also a celebration of taste. Whether you're hosting a summer gathering or simply treating yourself, this recipe is sure to impress. Get ready to elevate your baking game and leave your guests begging for more!
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh strawberries, chopped
- 1 cup whipped cream
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners to prevent sticking and make for easy removal.
- In a large mixing bowl, cream together the softened unsalted butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Start and finish with the flour mixture, mixing until just combined. Be careful not to overmix.
- Gently fold in the chopped fresh strawberries into the batter, ensuring they are evenly distributed throughout.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should be lightly golden.
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the cream filling. In a mixing bowl, whip the cream until soft peaks form. You can add a tablespoon of sugar if you prefer a sweeter filling.
- Once the cupcakes are completely cooled, use a small knife or a cupcake corer to cut out a small circle from the top of each cupcake. Be sure to cut deep enough to create a cavity for the filling.
- Fill each cavity with the whipped cream, using a spoon or piping bag for a more decorative look. Replace the tops of the cupcakes after filling.
- For an optional finishing touch, you can garnish each cupcake with a slice of fresh strawberry on top or a dollop of whipped cream.
- Serve the strawberries cream filled cupcakes immediately or store them in an airtight container in the refrigerator for up to 2 days. Enjoy!
Tips
- Use Fresh Strawberries: For the best flavor, opt for ripe, fresh strawberries. They’ll add a natural sweetness and vibrant color to your cupcakes.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until incorporated. Overmixing can lead to dense cupcakes instead of the light and fluffy texture you want.
- Cool Completely: Make sure your cupcakes are completely cooled before filling them with whipped cream. This prevents the cream from melting and losing its shape.
- Piping the Cream: For a more elegant presentation, use a piping bag to fill the cupcakes with whipped cream. It adds a professional touch!
- Storage: These cupcakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Just add the strawberry garnish right before serving to keep them looking their best.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 85mg
