Strawberries and Cream Cupcakes Recipe

Original recipe yields 21 servings.

Ingredients

Strawberries

• 2 cups chopped strawberries
• 6 tablespoons white sugar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon lemon zest, or to taste

Cupcakes

• 1 2/3 cups cake flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/8 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 1 cup plus 2 tablespoons white sugar
• 3 large egg whites, at room temperature
• 1 tablespoon vanilla extract
• 1/4 teaspoon almond extract
• 2/3 cup full-fat sour cream, at room temperature
• 1/3 cup 2% milk, at room temperature

Filling and Topping

• 2 ounces full-fat cream cheese, chilled
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 pinch salt
• 1 1/2 cups heavy whipping cream

Directions

Step 1: Prepare the Strawberries

In a small pot, combine chopped strawberries and sugar. Place over medium-low heat and bring the mixture to a simmer. Stir often and cook for about 5 minutes.

Step 2: Thicken the Strawberry Mixture

In a separate bowl, mix cornstarch and water until smooth. Add this mixture to the simmering strawberries and cook for 1-2 minutes until the mixture thickens.

Step 3: Add Lemon Zest and Juice

Remove the pot from the heat and stir in lemon zest and freshly squeezed lemon juice. Transfer the mixture to a heat-safe bowl and allow it to chill in the fridge, uncovered, until it cools completely.

Step 4: Preheat the Oven

Preheat your oven to 350F (175C) and line two cupcake pans with liners.

Step 5: Make the Cupcake Batter

Sift together the cake flour, baking powder, salt, baking soda, and nutmeg. Set aside.

Step 6: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter, vegetable oil, and 1 cup plus 2 tablespoons of sugar until the mixture is light and fluffy, about 3-4 minutes.

Step 7: Add Egg Whites and Extracts

Add the egg whites, vanilla extract, and almond extract to the butter mixture. Beat on medium-high for another 3 minutes.

Step 8: Combine Dry Ingredients and Wet Mixture

Gradually add half of the sifted flour mixture to the wet ingredients, mixing until just combined. Add sour cream and milk, then mix again until just combined. Finally, add the remaining flour mixture and stir until combined.

Step 9: Bake the Cupcakes

Pour the batter into the cupcake liners, filling each about 2/3 full. Bake one pan at a time for 22 to 26 minutes, or until the tops of the cupcakes spring back when lightly touched. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, about 30 minutes.

Step 10: Chill the Cupcakes

Place the cooled cupcakes in the refrigerator for 1 hour to firm them up and make them easier to cut and fill.

Step 11: Make the Cream Cheese Whipped Cream

Beat the chilled cream cheese, powdered sugar, vanilla extract, and a pinch of salt until smooth.

Step 12: Add the Heavy Cream

Gradually add 1/2 cup of cold heavy cream to the cream cheese mixture, mixing on low speed until smooth. Add the remaining heavy cream and beat on medium-high until stiff peaks form.

Step 13: Pipe the Cream Cheese Whipped Cream

If desired, transfer the whipped cream into a piping bag fitted with a star tip (such as Wilton 1M). Refrigerate until ready to use.

Step 14: Assemble the Cupcakes

Remove the chilled cupcakes from the fridge. Gently remove the liners and cut the tops off each cupcake.

Step 15: Add Whipped Cream and Strawberry Filling

Pipe a layer of cream cheese whipped cream onto the bottom half of each cupcake, then top with 1-2 teaspoons of the strawberry mixture. Place the tops of the cupcakes back on and gently press down.

Step 16: Pipe More Whipped Cream

Pipe another layer of whipped cream on top of each cupcake, and then spoon 1-2 teaspoons of the strawberry mixture on top.

Step 17: Chill Before Serving

Place the cupcakes in the refrigerator for another 30 minutes before serving.

Cook's Notes

• You can substitute all-purpose flour for cake flour, though the texture may not be as light and fluffy.
• Frozen strawberries can be used instead of fresh strawberries.
• The cupcakes are delicate, so keep them chilled while handling them for easier assembly.
• For best results, assemble the cupcakes on the same day you plan to serve them and keep them chilled until serving. However, the cupcakes and strawberry sauce can be made a day or two in advance.
• When assembling, placing the cupcakes carefully back onto their liners makes them easier to handle and eat.

Nutrition Facts (per serving)

• Calories: 257
• Total Fat: 16g (20% Daily Value)
• Saturated Fat: 8g (41% Daily Value)
• Cholesterol: 38mg (13% Daily Value)
• Sodium: 158mg (7% Daily Value)
• Total Carbohydrates: 27g (10% Daily Value)
• Dietary Fiber: 1g (2% Daily Value)
• Total Sugars: 18g
• Protein: 3g (5% Daily Value)
• Vitamin C: 10mg (11% Daily Value)
• Calcium: 51mg (4% Daily Value)
• Iron: 1mg (5% Daily Value)
• Potassium: 82mg (2% Daily Value)