Strawberry Filled Cupcakes
These Strawberry Filled Cupcakes consist of super moist vanilla cupcakes filled with strawberry sauce and decorated with a phenomenal whipped cream frosting and strawberries.
Prep Time30 minutes mins
Cook Time30 minutes mins
Waiting time30 minutes mins
Total Time2 hours hrs
Course: Dessert
Cuisine: American
Servings: 6 Large
Calories: 518kcal
Cupcakes
- 100 Unsalted butter room temperature
- 100 g Granulated sugar
- 1 Egg room temperature
- ½ tablespoon Vanilla bean paste or extract pure, not artificial
- 135 g All purpose flour
- Pinch of salt
- ½ teaspoon Baking powder
- 135 ml Whole milk room temperature
- ½ teaspoon White vinegar
- ½ teaspoon Baking soda
Strawberry sauce
- 200 g Strawberry pure fresh or frozen
- 50 g Granulated sugar more or less depends on sweetness of strawberry
- 10 g Lemon juice freshly squeezed
Frosting
- 100 g Mascarpone cold, high fat
- 40 g Powdered sugar
- 170 g Heavy Cream very cold, 36% fat
Decoration
- fresh strawberry
- freezed dried strawberry
Cupcakes
Heat oven to 175 C / 347°F (no fan)
With an electric hand mixer cream room temperature butter and sugar together until pale and fluffy then switch to Hand whisk and mix in the egg as well as pure vanilla Sift flour, salt and baking powder together, this is the “dry ingredients”, while the milk is your wet ingredient
Start adding the dry and wet ingredients into the batter in the following 4 steps: wet, dry, wet, dry.
Mix vinegar and baking soda together in a small bowl, it will be super bubbly. Immediately fold the mixture into the cupcake batter.
Spoon or pipe the mixture into a cupcake pan till approx. ¾. This batch makes 6 large cupcakes Bake for 25 min or until a skewer inserted comes out clean then let them cool on Cooling rack
Frosting
Whip mascarpone, cream and sugar with an electric hand mixer until smooth and fluffy, about one or two minutes. Once it has reached the right consistency, do not overbeat as it can become runny
Assembling
Once cupcakes cooled to room temperature, make a small hole on each of them and fill them with the strawberry sauce (approx. one table spoon per cupcake)
Pipe frosting on each cupcake, I am using French star nozzle tip Decorate with fresh strawberries and freezed dried strawberries (optional)
Serve the cupcakes shortly after assembling.
Leftover Strawberry filled cupcakes should be stored in the fridge
INGREDIENT NOTES:
- Measure your ingredients with a Digital scale for accuracy
- All ingredients for the cupcake must be at room temperature to properly emulsify: eggs, milk, etc.
- Do not skip the white vinegar+baking soda "secret ingredient":)
- For frosting make sure you use high-fat content cream and mascarpone. Low fat dairy products won´t whip up properly
TECHNIQUE NOTES:
- Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
- While whipping the cream frosting, pay very close attention to the consistency and stop whipping immediately after it gets fluffy. Overbeating would result in breaking the cream and instead of becoming stiffer, in fact, it will get runnier
- Never frost warm cupcakes, make sure they are chilled to room temperature
Calories: 518kcal | Carbohydrates: 48g | Protein: 6g | Fat: 35g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 323mg | Potassium: 153mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1146IU | Vitamin C: 20mg | Calcium: 124mg | Iron: 1mg