Strawberry Filled Cupcakes with Strawberry Whipped Cream Frosting
These Strawberry Filled Cupcakes are the ultimate summer cupcake, and loved by kids and adults alike. Easy to make with just vanilla muffins, fresh strawberries and whipped cream they come together in under an hour.
Preheat the oven for 400°F (200°C) and place cupcake liners in a muffin tin.
Mix room temperature butter and sugar in a large mixing bowl until fluffy
Add eggs and mix well.
In a separate bowl, mix together all the dry ingredients, then add them to the cupcake batter together with the milk. Mix until just well blended.
Use two spoons to scoop the batter into the muffin liners. Don't fill them to more than ¾.
Bake in the midde of the oven for 16-20 minutes. Use a cake tester or tooth pick to test when they are done, it should come out with no or very little batter on it.
Set aside to cool for at least 30 minutes before topping. To cool them quicker, place on a wire rack. Meanwhile, you can prep the rest of the ingredients.
Prepping the Strawberries
Bring out the strawberries for the filling, and chop as small as you can without smashing them. Set aside for now.
Place the strawberries for the Strawberry Whipped Cream in a small bowl and smash with a fork, until well smashed and liquidy.
Strawberry Whipped Cream
Beat the heavy cream in a large bowl until it forms solid peaks. Mix in the sugar gently.
Add the smashed strawberries and mix gently.
Fit a pastry bag with a nozzle and fill with the whipped cream. You might need to use two pastry bags. Place in the refrigerator until you are ready to frost the cupcakes.
Filling the Cupcakes
When the cupcakes have cooled, use a small spoon to remove the center of the cupcakes. Try to get it out in one piece, and make sure to leave cake on the bottom and all around the sides.
Fill the hole with chopped strawberries, then place the core you removed back on top. You might need to remove a part of the cake from the core to fit it. Press gently to seal the cupcake.
Topping the Cupcakes
Bring out the pastry bag with whipped cream and hold a cupcake in your hand, turning it slowly, while topping with the whipped cream.
Decorate with fresh or freeze dried strawberries, or another topping of your choice.
Exact cook time for the muffins will vary with your oven.
Tips & tricks
Strawberries are the star of the show, so the sweeter and more flavorful, the better
Allow the muffins to cool completely before topping them, or the whipped cream will melt and run
Add the sugar after whipping the cream to get a nice, firm, whipped cream
If you don't have pastry bags & a nozzle you can just use a spoon instead
Only fill and top as many cupcakes as you are going to eat and make the rest when you want to have them
Can I use frozen strawberries?
I do not recommend using frozen strawberries, as they don't have as strong a strawberry flavor and they also contain too much liquid. All that liquid will seep into the muffin and ruin the texture.
How do I store leftovers?
First of all, only fill and top as many cupcakes as you are going to eat, and then store the leftover components separately.Store leftover whipped cream and strawberry filled cupcakes in the fridge in an airtight container. They will be good for up to 3 days.Store leftover muffins without strawberries in room temperature in a muffin tin or plastic bag. They are best eaten within 2 days, but will be fine for up to 5 days.Finished cupcakes are best eaten straight away, but can be stored for up to 1 day.
How can I prep this recipe ahead of time?
You can make the Vanilla Muffins 1-2 days ahead of time.You can make the Strawberry Whipped Cream 1 day ahead of time.You can core the muffins and fill with strawberries 1day ahead. Make sure to store the muffins in the fridge after filling with strawberries.They are best topped with whipped cream just before serving, but you could also top them a few hours before. Just make sure to store them in the fridge until just before serving.