Strawberry Filled Cupcakes
35 mins prep45 mins cook
These delicious Strawberry Filled Cupcakes are bursting with three layers of strawberry flavor. They are perfect to make for parties, after-school baking with the kids, or just a sweet treat to have in the house.
0 servings
What you need
Instructions
Instructions Vanilla Cupcakes Set your oven to 350° F (177° C) and line a 12 cavity muffin tin with baking cups or parchment paper. In a large bowl, whisk together the all-purpose flour, granular sugar, baking powder, and salt. Create a well in the dry ingredients and add the buttermilk, vegetable oil, vanilla extract, and egg. Gently whisk the wet ingredients and then incorporate the dry ingredients. Do this until the batter is almost combined. Continue to whisk while slowly pouring the lukewarm water into the batter. Whisk until the batter is combined and with no lumps. Be careful to not over mix. Divide batter equally into the 12 cavities, filling them 2/3 of the way full. Bake for 15-17 minutes. They should spring back to the touch and no longer glisten on the top. Let the cupcakes cool for 10 minutes before removing from muffin tin. Cool them on a wire rack until room temperature. Not So Sweet Strawberry Buttercream Begin by preparing one batch of Not So Sweet Buttercream. Fold in one tablespoon of freeze-dried strawberry powder at a time until you reach the taste desired. Set aside the buttercream or place it in a piping bag. For reference, I used the Wilton 1S tip. Filling and Decorating the Cupcakes Using a large piping tip or cupcake corer, remove the core of the cupcakes. Fill your cupcakes with one tablespoon of strawberry jam filling. I used a piping bag to do this but a small spoon works too. Frost the cupcakes as desired and top with a fresh strawberry. Refrigerate until ready to serve.View original recipe