Strawberries and desserts go hand-in hand- the tartness of strawberries perfectly compliment the sweetness of any dessert. The recipe I’m sharing today for strawberry filled cupcakes is a perfect example of this. These delectable cupcakes feature a moist and fluffy cupcake filled with a luscious strawberry filling, which adds a burst of fruity flavor to the cupcake. To finish it off, top the cupcakes with a light strawberry buttercream frosting and you have the ultimate summer dessert!
Recipe at a Glance
For the Cupcakes:
Dairy – Butter, Eggs, Milk – room temperature
Sugar– Grinded/castor
Flours- All-purpose & Almond flour
Baking powder- Always check for expiry
For the Strawberry Filling/ Compote:
Strawberries– Frozen
Sugar- Granulated
Lemon juice & Water
For the Strawberry Buttercream:
Butter– Unsalted, room temperature
Icing Sugar or confectioner’s or powdered sugar
Strawberries– Frozen or fresh, blended
Essence- Vanilla or strawberry
Step by Step Process
Cupcakes:
- Cream together butter & sugar and combine milk & eggs in a separate bowl.
- Combine both mixtures, beating continuously.
- Whisk dry ingredients and add to the batter, mixing with a spatula until combined.
- Bake in a preheated oven, for 18-20 minutes at 325 F.
Strawberry Filling/ Compote:
- Cook all ingredients in a saucepan on low heat until the strawberries are tender.
- Mash a bit and cool.
Strawberry Buttercream:
- Cream butter really well for 5 minutes.
- Add sugar and beat for another 3 minutes.
- Add essence & strawberries and beat until combined.
FAQs
Serving Suggestions
These strawberry cupcakes are best served filled with strawberry compote and topped with buttercream frosting.
Alternatively, you can skip the filling and just serve these cupcakes with buttercream frosting and some fresh strawberries on top.
Substitutions & Variations
For variation in flavor, you can replace strawberry buttercream frosting with cream cheese frosting or a light vanilla buttercream frosting. Both these frostings complement the strawberry filling well. You can find the recipe for cream cheese frosting here.
Storage and Make Ahead
You can make the cupcakes and the filling in advance and store separately. Store the unfilled cupcakes in an airtight container and the filling in the refrigerator.
Fill the cupcakes with the strawberry filling just before serving in order to ensure that they stay fresh and delicious.
For any leftover strawberry filled cupcakes, you can store these in the refrigerator in an airtight container (to prevent them from drying out) to preserve their freshness.
Strawberry Filled Cupcakes
Strawberry filled cupcakes are delectable, sweet delight, which entails moist & fluffy cupcakes, filled with a luscious strawberry filling. The strawberry compote adds a burst of fruity flavor to the light cupcakes, complementing the sweetness of the cake perfectly.
Ingredients
For the Cupcakes
- 150 grams Butter
- 150 grams Sugar (grinded)
- 3 Eggs
- 50 grams Milk
- 170 grams Flour
- 70 grams Almond flour
- 5 grams (1 teaspoon) Baking powder
For the Strawberry Filling/ Compote
- 150 grams (1 ¼ cup) Frozen Strawberries
- 50 grams(¼ cup) Sugar
- 2 tablespoons Lemon juice
- ¼ cup Water
For the Strawberry Buttercream
- 1 cup Butter, unsalted, room temperature
- 2 ¾ cup Icing Sugar
- 4-5 Strawberries (frozen or fresh), blended
- 1 teaspoon Vanilla or strawberry essence
Instructions
For the Cupcakes:
- Line 12 cupcake cases in a muffin tray.
- Cream butter and sugar.
- Combine milk and eggs in a separate bowl.
- Whisk flour, almond flour and baking powder in a large bowl.
- Slowly add in eggs & milk mixture to the butter mixture, beating continuously.
- Add flour mixture into the batter, mixing with a spatula until all combined.
- Bake in a preheated oven, for 18-20 minutes at 325 F.
For the Strawberry Filling/ Compote:
- Place all ingredients in a saucepan.
- Cook on low heat for about 10-5 minutes until the strawberries are tender.
- Mash a bit and cool.
For the Strawberry Buttercream:
- Cream butter really well for 5 minutes using a hand or stand mixer.
- Add sugar and beat for another 3 minutes.
- Add in essence and strawberries. Beat until combined.
Assembling:
- Take a cooled cupcake and with the help of an apple corer or a paring knife, cut a small round not going all the way to the bottom, to remove some of the cupcake from center.
- Fill the cupcake with a teaspoon, using a piping bag, or a zip lock bag snipped off.
- Pipe the buttercream on top or use a spatula to ice.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 267Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 74mgSodium: 146mgCarbohydrates: 31gFiber: 2gSugar: 18gProtein: 5g
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