Strawberry Cream Filled Cupcakes

Monday, July 3, 2017
Grandma loved cream-filled cupcakes and vanilla-flavored cupcakes were her specialty.

She always filled them with either chocolate pudding, vanilla pudding, or just about anything that was in the pantry.

However, in the summertime, her favorite was to dice strawberries and add them to whipped cream and filled her famous vanilla cupcakes with the cream, frost them and just add a few more berries on top.

These were a treat for sure during strawberry season and we always looked forward to that smell coming from the kitchen of vanilla that hit you in the face when you opened the door after school.

Now over the years, we still make these in Grandma's memory with fondness and look forward to carrying on that seasonal tradition.

One other filling grandma used in a pinch was jam, we loved them with a jam filling so these basic vanilla cupcakes will be the perfect addition to your recipe collection, it's so versatile!

They really are easy to make and don't take much time and so worth the extra steps making these from scratch.

Just scroll down to the recipe card at the bottom to print this off.


strawberry cream filled cupcakes





Cupcakes Made From Scratch Step By Step

  1. Cream the sugar and butter with an electric mixer
  2. add the wet ingredients into the cream mixture
  3. in a clean bowl whisk all the dry ingredients
  4. blend the dry into the wet mixture
  5. fill and bake for 25 to 30 minutes

vanilla cupcakes made from scratch


Ingredients You Will Need

  • salted butter at room temperature, cut into small pieces
  • sugar
  • eggs at room temperature
  • flour
  • vanilla extract 
  • baking powder
  • milk at room temperature
  • Strawberry Cream Filling:
  • strawberries cleaned stems removed sliced
  • heavy cream 
  • 2 tablespoons sugar and more strawberries for garnishing

vanilla cake batter


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pin for later vanilla cake strawberry cupcakes


Tips for Making Filled Cupcakes

  1. always cream the butter with sugar
  2. mix the dry and wet ingredients in different bowls then gently blend together
  3. always preheat the oven
  4. cupcakes are done when the middles spring back use a toothpick in the center to be sure
  5. use another fruit like peaches if you have allergies or another kind
  6. snip the end of zip lock bag to fill
  7. use an apple corer for the centers to fill the middle
  8.  use the extra cake for trifles
  9. the filling can be jam, jellies, preserves, lemon curd, pudding, whipped cream, frosting
  10. you can also add chocolate chips to the batter around 1/2 cup for another flavor
  11. try different extracts and coordinating fruit zest  along with the vanilla for flavoring

starwberry cream top and filled cupcakes


EasyCupcakes



If you're a strawberry lover like my grandma was you're going to love her recipe idea for these cupcakes

They are tender, moist, and filled with the yummiest cream ever!

The best thing about a recipe is you can adapt the fruit or the filling to whatever you like, but just remember one thing, the recipe will always remind your loved ones you make them for of you too!


strawberry filled cream cupcakes, strawberry frosted cupcakes, vanilla cupcakes, homemade vanilla cupcakes
cupcake recipes, filled cupcake recipes, strawberry recipes, cake recipes
French, Italian, American
Yield: 12
Author: Claudia Lamascolo
Strawberry Cream Filled Cupcakes

Strawberry Cream Filled Cupcakes

Grandma loved strawberries and cream and these homemade filled vanilla cupcakes were her recipe favorite
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

  • 1 cup salted butter at room temperature, cut in small pieces
  • 1 cup sugar
  • 2 eggs at room temperature
  • 2 cups flour
  • 2 teaspoon vanilla extract
  • 2 teaspoon baking powder
  • 1 cup milk at room temperature
  • 1-pint strawberries cleaned stems removed sliced
  • 2 cups of heavy cream
  • 2 tablespoons sugar
  • more strawberries for garnishing

Instructions

  1. Preheat the oven to 400 degrees
  2. Line a cupcake tin with liners
  3. Using an electric mixer whip the butter and sugar together until fluffy.
  4. Add the egg, vanilla, and milk.
  5. Place the dry ingredients in a bowl and whisk together.
  6. Add the dry to the wet mixture and mix by hand just to blend together.
  7. In a separate bowl, mix together all the dry ingredients, then add them to the cupcake batter together with the milk. Mix until just well blended.
  8. Fill the cake tins around 3/4 full.
  9. Bake in the preheated oven for 20 minutes.
  10. Cool completely.
  11. Beat the heavy cream with sugar until medium peaks do not overbeat or it will turn to butter.
  12. Smash 4 or 5 berries and add to one cup of the whipped cream leaving the other berries sliced for garnishing.
  13. I use an apple corer for the center to fill. You can add the filling to a zip lock bag and snip off the tip.
  14. Fill the frost with the additional cream left then decorate with sliced berries.
  15. Note: you don't have to fill them you can just add all the berries to the cream and frost them using half the whipped cream recipe.

Notes

Tips for Making Filled Cupcakes

  1. always cream the butter with sugar
  2. mix the dry and wet ingredients in different bowls then gently blend together
  3. always preheat the oven
  4. cupcakes are done when the middles spring back use a toothpick in the center to be sure
  5. use another fruit like peaches if you have allergies or another kind
  6. snip the end of zip lock bag to fill
  7. use an apple corer for the centers to fill the middle
  8.  use the extra cake for trifles
  9. the filling can be jam, jellies, preserves, lemon curd, pudding, whipped cream, frosting
  10. you can also add chocolate chips to the batter around 1/2 cup for another flavor
  11. try different extracts and coordinating fruit zest along with the vanilla for flavoring


Nutrition Facts

Calories

459.62

Fat (grams)

31.43

Sat. Fat (grams)

19.49

Carbs (grams)

40.85

Fiber (grams)

1.59

Net carbs

39.24

Sugar (grams)

23.47

Protein (grams)

5.37

Sodium (milligrams)

222.33

Cholesterol (grams)

115.21


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3 comments

  1. Perfect dessert all summer long!!! These look terrific!

    ReplyDelete
  2. I absolutely love these tried and true family recipes. I love how versatile this cupcake can be!

    ReplyDelete

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