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Ultimate Strawberry Cupcakes
Ultimate Strawberry Cupcakes

Ultimate Strawberry Cupcakes

July 30, 2017 Posted by Kyndall @ 6 Cakes & More Recipes No Comments

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Ultimate Strawberry Cupcakes

Ultimate Strawberry Cupcakes

These Ultimate Strawberry Cupcakes are absolutely amazing! Make some today and I promise you won't regret it!
0 from 0 votes
Print Recipe Pin Recipe
Course Treats
Servings 16 cupcakes
Calories 431 kcal

Equipment

  • Food Processor
  • Cupcake Liners
  • Cupcake Pan

Ingredients
 
 

For the filling:

  • 1 pound organic strawberries frozen
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons water

For the cupcakes:

  • 2 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick unsalted butter melted
  • 1/2 cup granualted sugar
  • 1 large egg
  • 3/4 cup milk
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  • 1/3 cup strawberry filling

For the strawberry buttercream:

  • 2 sticks unsalted butter room temperature
  • 1 pound powdered sugar
  • 2-4 tablespoons heavy cream
  • 1 teaspoon salt
  • 1/3 cup strawberry filling

Instructions
 

Make the filling:

  • Measure 1 pound of frozen strawberries into a bowl.
  • Place 1 pound of frozen strawberries into a food processor and process until finely diced.
  • Scoop the processed strawberries into a small saucepot and place on the stove on medium heat.
  • Stir occasionally until the strawberries thaw and are easily stirred. Add the 3/4 cup of sugar and stir well.
  • In a small bowl, mix together the cornstarch and water. Add this mixture to the strawberries and sugar mixture.
  • Stir occasionally until the mixture comes to a bubble. At this point it will be noticeably thicker. Once it's the consistency of jelly, remove from heat. It will thicken more as it cools.
  • Pour into a separate bowl to cool.

Make the cupcakes:

  • Preheat the oven to 350 degrees F. and line a muffin pan with 16 liners or you can bake as a cake in two 6 inch cake pans.
  • In a medium bowl, melt 1 stick of butter in the microwave.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a separate bowl, whisk together the milk, sour cream, vanilla, and 1/3 cup of the cooled strawberry filling.
  • Add the 1/2 cup of sugar to the bowl with the melted butter and whisk. It will still be grainy.
  • Add 1 egg and whisk again.
  • Add 1/2 of the milk mixture and half of the flour mixture and mix just until combined.
  • Add the rest of the milk mixture and flour mixture and mix just until the big lumps are gone.
  • Using a large cookie scoop or 1/4 cup measuring cup, fill the cupcake liners. I can get 15-16 cupcakes out of this batter.
  • Place into the oven for 16-18 minutes or until they spring back when lightly touched. If baking as a cake, bake for 24-30 minutes or until they spring back when lightly touched in the middle.
  • Place on a cooling rack when done.

Make the buttercream:

  • With a handheld or stand mixer, cream the room temperature butter and salt until lighter in color. 2-3 minutes.
  • Add the powdered sugar and 2 tablespoons of heavy cream. Mix until well incorporated. About 2 minutes. Scrape down the bottom and sides of the bowl.
  • Add 1/3 cup of cooled strawberry filling. Mix well, until fluffy. About 2 minutes. Scrape down the bottom and sides of the bowl. If you feel like the buttercream is too stiff, you can add up to 2 more tablespoons of heavy cream and mix again.

Assemble the cupcakes:

  • Using a knife or large piping tip, scoop out a piece of the cupcakes. Make sure to not go all the way to the bottom of the cupcake. I press a large piping tip about halfway down into the center of the cupcake and remove.
  • Save this piece to cover the filling.
  • Place at least 1 teaspoon of filling into the empty cavity of the cupcakes.
  • Push the reserved pieces of cupcakes that were scooped out, back onto the filling. It's ok if it's slightly messy as it will be covered with buttercream.
  • Scoop or pipe as much of the strawberry buttercream onto the tops of the cupcakes as you'd like!
  • Enjoy!
    Ultimate Strawberry Cupcakes
  • This recipe will work baked as a cake in two six inch cake pans!

Nutrition

Serving: 1cupcakeCalories: 431kcalCarbohydrates: 63gProtein: 3gFat: 19gSaturated Fat: 12gTrans Fat: 1gCholesterol: 63mgSodium: 231mgPotassium: 92mgFiber: 1gSugar: 48gVitamin A: 618IUVitamin C: 19mgCalcium: 42mgIron: 1mg
Tried this recipe?Let us know how it was!
Tags: cupcakesstrawberry buttercreamstrawberry cupcakesstrawberry filling
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