Imagine biting into a soft, fluffy vanilla cupcake and discovering a burst of fresh strawberry goodness hidden inside! These magical Strawberry Filled Vanilla Cupcakes are not just a dessert; they're an experience that transforms an ordinary moment into a delightful celebration of flavor. Whether you're a baking novice or a seasoned pastry chef, this recipe promises to impress your family, friends, and most importantly, your own sweet tooth.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 tsp baking powder
- ½ tsp salt
- 1 cup fresh strawberries, chopped
- Buttercream frosting for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry ingredient mixture aside.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Mix until just combined, being careful not to overmix.
- Fold in half of the chopped fresh strawberries into the batter gently.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, use a small paring knife to cut a small cone-shaped hole in the center of each cupcake.
- Fill the hollowed centers with the remaining chopped strawberries.
- Pipe or spread buttercream frosting on top of each cupcake, covering the strawberry filling.
- Optional: Garnish with a fresh strawberry slice or a light dusting of powdered sugar before serving.
Tips
- Room Temperature Matters: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix your batter just until ingredients are combined to keep cupcakes light and tender.
- Fresh Strawberries Are Key: Use ripe, sweet strawberries for the most vibrant flavor and best filling.
- Precision in Cutting: When creating the filling hole, use a sharp paring knife and cut at a slight angle to create a deeper pocket.
- Cooling is Crucial: Allow cupcakes to cool completely before filling and frosting to prevent melting and maintain structural integrity.
- Frosting Technique: Use a piping bag for a professional, elegant look when applying buttercream.
- Storage Tip: Store cupcakes in an airtight container in the refrigerator and consume within 2-3 days for maximum freshness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 4g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 65mg
