Recipe Details

Strawberries and Cream Cupcakes

These strawberries and cream cupcakes are light as air, with a scrumptious strawberry and cream filling and topping. If you are short on time, you could absolutely skip the cutting-and-filling part of this recipe--and simply frost the tops of the cupcakes with the whipped cream and strawberries instead.

Makes:21 servings

Ingredients

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 granulated sugar
2 tablespoons granulated sugar
3 egg whites, room temp
1 tablespoon vanilla extract
1/4 teaspoon almond extract
2/3 cup full fat sour cream, at room temp
1/3 cup 2% milk, at room temp

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Directions

Prep:1 h Cook:30 mReady:3 h 30 m

Strawberries: Place strawberries and sugar in a small pot over medium-low heat. Bring mixture to a simmer, stirring often, and cook for 5 minutes.
Stir cornstarch and water together in a small bowl or measuring cup. Stir cornstarch mixture into the strawberry mixture, and cook until thickened, 1 to 2 minutes. Remove pot from heat, and stir in lemon zest and lemon juice. Pour mixture into a heat safe bowl, and place uncovered into the fridge to chill. (Once mixture is chilled and no longer condensing, you can then cover the bowl.)
Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with liners.
Cupcakes: Sift together cake flour, baking powder, salt, baking soda, and nutmeg.
Beat butter, oil, and 1 cup plus 2 tablespoons sugar until light and fluffy, 3 to 4 minutes. Add in egg whites, vanilla, and almond extract, and beat mixture on medium-high speed for another 3 minutes. Add in half of flour mixture and mix until just combined. Add in sour cream and milk; mix until just combined. Add in remaining flour mixture; mix until just combined.
Pour batter into prepared cupcake pans, filling each liner no more than 2/3 full. Bake one pan at a time, until tops of cupcakes spring back when lightly touched, 22 to 26 minutes. Allow cupcakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely, about 30 minutes Chill cupcakes in the refrigerator for about 1 hour. This will make them easier to cut and fill.
Cream cheese whipped cream: Beat chilled cream cheese, powdered sugar, vanilla, and salt together until smooth. Add in 1/2 cup cold heavy cream, and mix on low until mixture is smooth. Add in remaining heavy cream; beat on medium-high until mixture holds stiff peaks. If desired, place mixture into a piping bag fitted with an open star tip (such as a Wilton® 1M). Place piping bag in refrigerator until ready to use.
Remove cupcakes from refrigerator. Remove the liners and cut tops off cupcakes. Pipe a layer of whipped cream on bottom half of cupcakes; top with about 1 to 2 teaspoons strawberry mixture. Place tops of cupcakes back on, and lightly press down to adhere. Pipe more whipped cream on top of cupcakes and top with another 1 to 2 teaspoons strawberry mixture. Chill in the refrigerator for 30 minutes before serving.