Receta Strawberries & Cream Filled Cupcakes
Maybe it’s the American in me, but I love freedom – freedom to wear sweat pants in public places, freedom to order a glass of water with or without lemon, freedom to make a blog about how much I love food. It’s a beautiful thing, isn’t it? Without freedom, who knows where we’d be?
Would we be living in a world where one cannot fill their cupcakes? It’s possible. I mean, cupcakes already have frosting on top, so do they really need a filling? I have the freedom to decide that for myself, and I say, heck yes they do. I am grateful to have the freedom to fill my cupcakes however I please.
Let us celebrate with these Strawberries & Cream Filled Cupcakes. I have the freedom to stuff ‘em with luscious strawberry whipped cream and top them with strawberry buttercream too. Does anyone have a problem with that? Too bad. I do what I want.
Although I can’t see how you’d ever find cream-filled cupcakes to be a problem.
I imagine that if there was a such thing as strawberry-flavored clouds, this fluffy filling is what they would taste like. It’s creamy and refreshing, and by gosh, it tastes like freedom in a tender vanilla cupcake. And since we’re coupling that with a strawberry buttercream, that means you’re getting double the strawberry deliciousness. But if you’d like a classic vanilla buttercream, that’d be delightful too, and you have the freedom to make that choice.
Is there anything quite as beautiful as swirling peaks of smooth frosting perched atop plump golden cake? Answer: yes, knowing that buried beneath all that beauty is a wonderful whipped filling. That’s beauty inside and out; you don’t have to pick just one. That’s freedom, my friends.
*I must apologize that I don’t have a picture of the cross-section for you to see the filling. These cupcakes were an order for a reader, so I couldn’t slice them in half.
A Few Tips Before You Get Cooking:
The key to a moist cupcake is to not overbake. It’s best to pull the cupcakes when a toothpick or knife inserted into the centermost cupcake comes out with just a bit of crumb. Most recipes will tell you a clean toothpick, but the cake’s often dry by then.
As I suggested, feel free to switch out frosting flavors. Try vanilla or chocolate instead, if you like.
Catch my step-by-step video for how to fill cupcakes here.
Piping frosting seems difficult, but it’s actually much faster than spreading it with a knife. And it looks prettier!
Strawberries & Cream Filled Cupcakes
Yield – 2 dozen cupcakes
For the vanilla cupcakes
adapted from Back in the Day Bakery Cookbook
- 1 3/4 cup cake flour
- 1 1/4 cup all purpose flour
- 1 3/4 cup sugar
- 2 1/2 tsp baking powder
- 1 tsp kosher salt
- 1 cup butter, room temperature, cut into 1/2 inch cubes
- 4 eggs
- 1 cup whole milk
- 2 tsp. vanilla extract
- 1/4 tsp. almond extract
- For the Strawberries & Cream Mousse Filling
- By The Smart Cookie Cook
- 1 ½ cups fresh strawberries, leaves cut off
- 2 cups chilled heavy cream
- 1 cup powdered sugar
- 2 tsp. vanilla extract
- 1/8 tsp. almond extract
- Pinch salt
- For the Strawberry Buttercream
- 2 sticks (1 cups) butter, softened
- 6 cups powdered sugar
- 3 tbsp. heavy cream
- Pinch salt
- 2 tsp. vanilla extract
- 6-8 tbsp. strawberry Jell-O mix
Directions:
Preheat oven to 350 degrees F and line cupcake pan with cupcake liners.
In bowl of stand mixer, add the cake flour, all-purpose flour, sugar, baking powder, and salt and stir together using paddle attachment until well-combined.
With mixer on low, drop in the butter, a few cubes at a time, continuing until mixture resembles coarse sand. Add eggs one at a time on low speed.
With mixer still on low, slowly pour in milk, almond extract, and vanilla. Turn mixer to medium and beat for 2 minutes until batter is smooth, scraping sides of bowl as needed.
Fill liners 2/3 full and bake for 15-20 minutes until a toothpick inserted in the center comes out with just a bit of crumb. Let cool completely.
Make the filling: place strawberries in a food processor and puree until completely smooth. Transfer to a bowl with the chilled heavy cream, sugar, vanilla, almond extract, and salt. Use a hand mixer to beat on high until stiff peaks form.
To fill cupcakes: (*Get a visual here). Use a serrated knife to carve a cone out of the center of the cupcake. Angle the knife to create the cone shape; if you just cut straight down, the piece won’t come out. Leave about a 1/4-inch around the diameter. You should cut deep, but not all the way to the bottom.
Use the knife to gently lift out the cone cut-out. Cut off the tip of the cone so you’ll be able to fit it back on after filling the cupcake. You may use a spoon to dig out more of the cupcake if you’d like.
Using a spoon, a piping bag, or a makeshift piping bag using a ziplock bag with a corner cut off, fill each cupcake with the filling. Be generous, but leave just a little room at the top to put the topper back on. Stick the cupcake topper you cut out back onto the hole and press in.
In a standing mixer, beat butter, jello mix, and 2 cups powdered sugar on low speed until in starts to incorporate. Increase to high speed and beat until well-combined. Don’t start on high speed or you’ll have a powdered sugar dust storm. Continue until all the sugar is mixed in.
Beat in vanilla, salt, and cream on high until light, fluffy, and increased in volume. Frost filled cupcakes with a generous layer of the frosting. Store in fridge in an airtight container.
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