Vanilla Strawberry-Filled Cupcakes with Strawberry Buttercream Icing
Summer is officially here! And what a delicious way to celebrate these long summer days–with this strawberry cupcake recipe. It encapsulates summer in every bite. From the deliciously crumbly vanilla cupcake to the fresh strawberry-lemon filling to the strawberry buttercream icing–every bite of this cupcake is sure to put a smile on your face!
It’s good to be back. Back here blogging. Back to lazier summer days. I’m ready for it. And so are my boys. Our oldest is away this week at a teen camp and it seems like for now, life is busy with camps and baseball tournaments, but I know things will slow down. Last evening, we didn’t have to be anywhere and it felt glorious. Aren’t summer evenings the BEST?
My youngest son and I did some baking together the other day and these cupcakes were the result. I wanted something fresh and light so we decided on strawberry cupcakes! To make them even more special, we added a strawberry compote to the middle. These were a tasty hit as we shared them at my husband’s softball game that evening.
I think this was the first filled cupcake I’ve ever made. It was super simple; I took a paring knife and cut out a small portion of the middle, filled it with the compote, then placed the cupcake part back on top.
Finn enjoyed the fruits of his labor. 😉
These are a tasty summertime treat that are easy to make and impressive looking and tasting. Try them today!
| Servings |
| 18 cupcakes |
|
| From the deliciously crumbly vanilla cupcake to the fresh strawberry-lemon filling to the strawberry buttercream icing--every bite of this cupcake is sure to put a smile on your face!
|
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 cup (1 stick) butter, at room temperature
- 4 Tbsp Golden Barrel Coconut Oil, melted
- 1 1/3 cups Golden Barrel organic cane sugar
- 4 eggs
- 1 tsp vanilla extract
- 2/3 cup milk (any kind...I used almond)
- 1 1/2 cups strawberries (frozen or fresh)
- 1/4 cup Golden Barrel organic cane sugar
- juice from 1/2 lemon
- 2 Tbsp corn starch (or flour)
- 1-2 Tbsp water
- 1 cup (2 sticks) butter, at room temperature
- 4 cups GoldenBarrel confectioners' sugar
- 1/4 cup strawberries, chopped in food processor
- Preheat oven to 350 degrees F. Line cupcake pan with cupcake liners. Set aside.
- In medium-sized bowl, measure out dry ingredients: flour, baking powder & soda, and salt. Sift or whisk together. Set aside.
- In a bowl attached to a stand mixer (or with a hand mixer), cream together butter and coconut oil until soft and creamy (about 2 minutes). Add in sugar and beat another 2 minutes. Slowly add in eggs one at a time, and vanilla and milk. Beat for another minute. With mixer on low speed, gradually add in dry ingredients and mix until just combined.
- Using a large cookie scoop, measure out batter into prepared cupcake liners. Bake for about 15-18 minutes or until tops are set and spring back when touched. Let cool completely.
- In a medium-sized pan, heat strawberries over medium heat until bubbly. Take a fork and smash strawberries. Add in sugar and lemon juice, stirring occasionally. Let the strawberries cook down for several minutes. In a small bowl, mix together corn starch and water. Pour corn starch mixture over strawberries and continue mixing and cooking until mixture has thickened to desired consistency (add more water if too thick, more starch if too runny). Remove from heat and let cool.
- Once cool, cut out the center part of cupcakes. Fill cupcakes with filling and place remaining cupcake topper on top.
- In a food processor, chop 1/4 cup strawberries into small pieces. In the bowl of a stand mixer, cream together butter. Slowly add in confectioners' sugar and strawberries until smooth and creamy. Pipe icing onto tops of cupcakes. Store in airtight container in refrigerator until ready to serve.
Related Posts:
I do not know if it’s just me or if everyone else experiencing problems with your blog.
It looks like some of the text on your content are running off the screen. Can someone
else please provide feedback and let me know if this is
happening to them too? This may be a problem
with my browser because I’ve had this happen before. Kudos