Vanilla Cupcakes with Strawberry Filling Recipe : Sweet Tooth Satisfaction

Vanilla Cupcakes with Strawberry Filling Recipe : Sweet Tooth Satisfaction

I love a good vanilla cupcake, and when you add in some fresh strawberries it takes it to a whole new level. I’m not sure why, but something about the strawberry and vanilla combo just makes my taste buds happy.

I first had these cupcakes at my friend’s wedding, and I was blown away. I had never had a cupcake like that before! The combination of flavors was so unique and delicious. I knew I had to try to make them myself.

Since then, I have made these cupcakes many times and they always turn out perfectly. They are the perfect dessert for any occasion. Whether you are having a birthday party, or just need a sweet treat, these vanilla cupcakes with strawberry filling will not disappoint.

These vanilla cupcakes with strawberry filling are a delicious dessert for any occasion. They are perfect for birthday parties or just when you need a sweet treat.

Equipments Needed For Making Vanilla Cupcakes With Strawberry Filling

The following is a list of items needed to make cupcakes:

Ingredients Overview

All-purpose Flour

The all-purpose flour in this recipe helps to create light and fluffy cupcakes. It is important not to overmix the batter, or your cupcakes will be tough.

Baking Powder

Baking powder is one of those ingredients that you always want to have on hand. It is used in so many recipes, and it is a must for making fluffy cupcakes. The baking powder in this recipe helps to create light and airy cupcakes, which are perfect for soaking up the delicious strawberry filling.

Salt

The all-purpose flour in this recipe helps to create light and fluffy cupcakes. It is important not to overmix the batter, or your cupcakes will be tough.

Granulated Sugar

The all-purpose flour in this recipe helps to create light and fluffy cupcakes. It is important not to overmix the batter, or your cupcakes will be tough.

Unsalted Butter

Unsalted butter is my favorite type of butter to use in baking. It has a higher water content, which makes it perfect for creating light and fluffy cupcakes.

Eggs

The eggs in this recipe help to bind the ingredients together and create a delicious cupcake batter.

Vanilla Extract

The vanilla extract in this recipe gives the cupcakes a delicious flavor.

Whole Milk

The milk in this recipe helps to create a light and fluffy cupcake batter.

Strawberries

The strawberries in this recipe add a delicious sweetness and freshness to the cupcakes.

Powdered Sugar

The powdered sugar in this recipe is used for the vanilla buttercream frosting. It helps to create a light and fluffy frosting that is perfect for these cupcakes.

Heavy Cream Or Milk

The heavy cream or milk in this recipe helps to create a light and fluffy frosting. It is important not to overmix the frosting, or it will be too runny.

Substitutions

There are a few substitutions that you can make in this recipe:

  1. All-purpose flour – You can use Cake flour or self-rising flour in place of the all-purpose flour.
  2. Baking powder – You can use baking soda in place of the baking powder.
  3. Salt – You can omit the salt if you want.
  4. Granulated sugar – You can use brown sugar, white sugar, or even honey in place of the granulated sugar.
  5. Unsalted butter – You can use salted butter in place of the unsalted butter. Just omit the salt from the recipe.
  6. Eggs – You can use 2 egg whites in place of the whole eggs.
  7. Vanilla extract – You can use almond extract, lemon extract, or even orange extract in place of the vanilla extract.
  8. Whole milk – You can use any type of milk that you like in this recipe. I prefer to use whole milk, but you can use skim milk, almond milk, or even soy milk.
  9. Strawberries – You can use raspberries, blueberries, or even blackberries in place of the strawberries.
  10. Powdered sugar – You can use granulated sugar in place of the powdered sugar. Just blend it in a food processor or blender until it is powdery.
  11. Heavy cream or milk – You can use water in place of the heavy cream or milk. Just add it a little bit at a time until you reach the desired consistency.

Ingredients Measurements

  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 1½ cups all-purpose flour spooned and leveled
  • 1¼ teaspoon baking powder
  • 1 cup diced fresh strawberries
  • ¼ teaspoon salt
  • 2 teaspoon vanilla extract
  • ½ cup unsalted butter at room temperature
  • ½ cup whole milk

Buttercream

  • 4 cups powdered sugar
  • 1 cup unsalted butter at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup freeze-dried strawberries
  • 3 tablespoon heavy cream or milk
  • pinch of salt

Instructions

Step 1 – Making the cupcakes

  • Before you begin, set your oven to 350° F and line your muffin tin with cupcake liners.
  • In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set it to the side when you’re finished.
  • In a big bowl, use an electric mixer to beat the sugar and butter until they are light and fluffy. Then mix in the eggs and vanilla extract by hand or with a low setting on the electric mixer.
  • Add the dry ingredients and milk to the butter mixture in turns until combined.
  • Fill each prepared muffin tin about ⅔ full with an equal amount of batter.
  • Insert a toothpick in the center of the cupcakes. If it comes out with just a few crumbs, then they are done baking (15-18 minutes). Let them cool in their pan for 5 minutes before moving them to a cooling rack.

Next Step – Make the buttercream

  • In order to create a powder out of the freeze-dried strawberries, blend them using either a food processor or blender. By doing this, you should have around 1/4 cup once it’s completed. Afterwards, set the mixture aside for later use.
  • You’ll need a big bowl for this. With an electric mixer, beat the butter until it’s nice and creamy. Next add the powdered sugar, strawberry powder, 2 tablespoons of milk, and vanilla extract. Mix on medium-high speed for about 2 to 3 minutes until everything is combined nicely. If needed, add another 1/2 to 1 tablespoon of milk to get desired consistency.

Final Step – Fill and ice cupcakes

  • Once the cupcakes have cooled, use an icing tip or a sharp knife to cut out the center of each cupcake, making sure not to go all the way to the bottom. Fill each cupcake with 1 tablespoon of fresh chopped strawberries and pack them tightly inside.
  • For an elegant finish, use a piping bag and tip to pipe the buttercream over the cupcakes. Top each cupcake with a fresh strawberry garnish.

Nutrition

Calories: 452 | Carbohydrates: 70g | Protein: 2g | Fat: 19g

In addition to the above macronutrients, this dish contains 12 g of saturated fat, 1 g of polyunsaturated fat, 5 g of monounsaturated fat, and 1 g of trans fat. It also has 71 mg cholesterol, 2011 mg sodium, 240 mg potassium , 2 g fiber , 52 g sugar , 615 IU vitamin A (or approximately 181% dietary reference intake), and181mg vitamin C . Last but not least is 1110 mg calcium and 6mg iron (or around 10-11% divalent ion absorption).

Storage instructions

The cupcakes will last in the fridge for up to 5 days, or in the freezer for up to 2 months.

For best results, store in an airtight container in the fridge or freezer.

Important Notes

  • When you’re baking, it’s always best to spoon and level your flour. If you simply scoop the measuring cup into the flour, it will compress the flour and you’ll end up using more than what the recipe calls for. To spoon and level correctly, use a large spoon to scoop up the flour until it’s full. Once it is, take a flat edge (like a butter knife) and scrape across the top of the measuring cup so that any excess falls off.
  • It’s crucial not to overmix the batter. If you do, your cupcakes will become tough. Overmixing can also cause them to rise too quickly in the oven and then sink once you take them out. Be sure to mix the dry ingredients and milk by taking care only to stir until they’re combined.
  • Room temperature ingredients are key to good baking. If a recipe you’re using calls for them, make sure to follow the directions so your cupcakes come out light and fluffy.

Conclusion

These delicious strawberry cupcakes are perfect for any occasion! They’re easy to make and even easier to enjoy. Be sure to try the buttercream recipe, it’s a real crowd pleaser. We would love to hear your thoughts on this recipe in the comments below. Have you made them before? How did they turn out?



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