Description
Delight your taste buds with these luscious Strawberry Filled Cupcakes. A moist vanilla cupcake filled with fresh strawberry compote and topped with a creamy buttercream frosting.
Ingredients
Scale
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
For the filling:
- 1 cup fresh strawberries, finely chopped
- 2 tablespoons sugar
- 1 teaspoon lemon juice
For the frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- pinch of salt
- fresh strawberries for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- Prepare the batter: In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar. Beat in the eggs, then mix in the vanilla. Add dry ingredients alternating with milk.
- Bake: Divide batter among liners and bake for 18–20 minutes. Cool.
- Make the filling: Simmer strawberries, sugar, and lemon juice until thickened. Cool.
- Fill the cupcakes: Hollow out centers of cupcakes and fill with strawberry mixture.
- Prepare the frosting: Beat butter, add sugar, cream, vanilla, and salt. Frost cupcakes and garnish with strawberries.
Notes
- You can make the filling a day ahead and refrigerate.
- For a shortcut, use strawberry jam instead of homemade filling.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 130mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
