Strawberry Filled Cupcakes

I am making Strawberry filled cupcakes because I love strawberries and I really like to bake.

Equipment

24-Cupcake/Muffin Pan

Cupcake liners

Kitchen aid mixer (if you want you can use a hand mixer)

Cupcake decorating piping kit

Cupcake corer

White Cupcakes Equipment

1 ½ cups cake flour

2 teaspoons baking powder

½ teaspoon salt

½ cup unsalted butter room temperature

1 cup granulated sugar

1 ½ teaspoons vanilla

3 large egg whites

½ cup milk

Strawberry Filling

½ pound strawberries hulled and diced

2 tablespoons granulated sugar

½ tablespoon lemon juice

½ tablespoon cornstarch

Whipped Buttercream Frosting

1 cup unsalted butter room temperature

4 cups powdered sugar

2 teaspoons vanilla extract

⅛ teaspoon salt

⅓ cup heavy cream

1. Preheat oven to 350 degrees and line cupcake pan with liners. Set aside.
2. In a medium bowl, whisk (or sift) together the dry ingredients: cake flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together butter and granulated sugar. Add vanilla and beat until incorporated. Add egg whites and beat until light and fluffy, about 1 minute.
4. Add flour mixture to butter mixture in thirds, alternating with the milk, until all ingredients are incorporated and batter is smooth. Do not overmix.
5. Pour batter into cupcake liners, filling each ⅔ full. Batter will fill 15 cupcake liners. Bake in preheated oven for 16-18 minutes, or until a toothpick comes out clean
6. Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling.

1.In a saucepan over medium heat, add strawberries, sugar, lemon juice, and cornstarch. Stir to combine. 

2.Bring to a boil. Reduce heat to medium-low and cook for 4-5 minutes, or until mixture has thickened. Remove from heat and allow to cool.

3.Gently core the center of each cupcake (about a ¾" circle) and fill with cooled strawberry filling. Be careful not to core through the bottom of your cupcake. Leave about ½" on the bottom so your filling doesn't fall through when unwrapped.

1.In a large bowl, add room temperature butter, beat until creamy, about 1 minute.

2.Add confectioner's sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.

3.Add vanilla extract. Then, add heavy cream and whip for an additional 3-4 minutes, or until light and fluffy. Add additional heavy cream as needed to reach desired consistency.

4.Pipe or spread frosting with a knife onto cupcakes and serve.

I love sprinkles so I put sprinkles on my cupcakes but you can do whatever you want. I hope you like your cupcakes! Thank you for looking at my presentation.