Description
Delicious strawberry filled cupcakes topped with cream cheese frosting and fresh strawberries.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup sugar
- 2 eggs (room temperature)
- 1 tbsp vanilla extract
- 1/2 cup buttermilk (room temperature)
- 1 cup fresh strawberries (finely diced)
- 2 tbsp strawberry preserves
- 8 oz cream cheese (room temperature)
- 1/2 cup unsalted butter (softened)
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 2 1/2 cups powdered sugar
- sliced fresh strawberries (as desired for garnish)
Instructions
- Preheat oven to 350˚F and line a 12-cup baking pan with cupcake liners.
- In a medium bowl, whisk together dry ingredients—flour, baking powder, and salt.
- In a large bowl, using an electric mixer, cream together butter and sugar. Add eggs one at a time followed by vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk.
- Mix just until ingredients are combined, avoiding overmixing. Using an ice cream scooper, distribute the batter equally into the cupcake liners, filling them about 2/3 full.
- Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean, avoiding overbaking.
- Allow cupcakes to cool on a wire rack for at least 15 minutes. Prepare the strawberry filling by heating the strawberry preserves in a microwave-safe bowl for 30-60 seconds, then combine with diced strawberries.
- Once cupcakes are fully cooled, cut a small hole out of the top center of each cupcake. Use a piping tip to remove the piece of cake, filling the hole 3/4 full with the strawberry mixture, then top with the removed piece of cake.
- For the cream cheese frosting, beat cream cheese in a medium bowl until fluffy, then add softened butter and beat until combined. Gradually add powdered sugar in batches, beating at low speed until fully incorporated.
- Transfer cream cheese frosting to a piping bag and pipe over each cupcake. Garnish with sliced strawberries and serve.
Notes
- Ensure all ingredients are at room temperature before starting.
- Use an ice cream scooper for even distribution of batter.
- Store any leftover cupcakes in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 50