Hi everyone!! It’s Amanda here, from Old House to New Home. I sharing with you today my ¨signature” cupcake recipe. I am not the most avid baker in the world, but when I need to make a treat for someone’s birthday or special event, this is my go to recipe. They are super easy, so delicious, and everyone always asks for the recipe. Strawberries and Cream filled cupcakes sounds so fancy, but you will be surprised at how easy these are!
Strawberries and Cream Filled Cupcakes
The easiest part of this recipe is the cupcake itself. It is a yellow cake mix, but I have a special trick that I do to make the cake taste better and more homemade. You replace the amount of water called for with milk! This gives you a super light, but moist cupcake every time.
The first cake I ever made completely from scratch was this elaborate chocolate and peanut butter cup cake for my then boyfriend’s birthday when we were still dating. The cake took me an entire day, made a complete mess of our kitchen, and had me seriously sweating over if it was going to turn out! The hard work paid off and the cake was great and I was super proud of myself, but to be honest with you, I don’t think I would do it again because these Strawberries and Cream Cupcakes are just as good, but with only a quarter of the work! You can’t truly enjoy a birthday party when you are so worried the entire time that your cake is going to collapse in the middle or taste like cardboard!
These cupcakes are topped with a tangy cream cheese icing that is slightly sweet. I am not a super sweet icing type of person, and neither is most of my family, so this icing recipe is perfect for us! I love cream cheese frosting and usually prefer it over buttercream (I don’t discriminate though when it comes to frosting, I will eat tons of buttercream too!) If you are a sweeter icing fan, simply just add more powdered sugar than what I call for!
Our latest celebration was for my husband’s birthday and I needed a dessert that I could make quickly, travels well, and that would keep for the next day. The magical thing about these cupcakes is that they get better as they age, which my husband would also say about himself in reference to his latest birthday 🙂 These cupcakes still taste great after 3-4 days. They never dry out and stay just as good as the first day they are made! Just remember to keep them in the fridge because the cream cheese frosting can melt or wilt if it get’s too warm!
Try these strawberries and cream filled cupcakes the next time you are celebrating a special occasion or just because you are hungry for a great cupcake! They don’t take much time so they can be whipped up on any ol’ day! See you next month!
Strawberries and Cream Cupcakes
Makes 24 cupcakes
For the Cake:
1 yellow cake mix, pudding in the mix is the best!
amount of eggs called for on the box
amount of oil called for on the box
amount of water called for on the box, but replace with milk
For the Filling:
1/2 cup strawberry preserves
For the icing:
12 oz. cream cheese, softened
1 stick of unsalted butter, at room temperature
3-4 cups powdered sugar
1 tbsp. milk
Prepare and then bake cupcakes according to box’s directions. Don’t forget to replace the water with milk!
When cupcakes are done, remove from the oven and set aside to cool.
Prepare icing by placing your butter and cream cheese in the bowl of a stand mixer and beating until smooth and creamy about 3-4 minutes.
Slowly add in your powdered sugar, half a cup at a time, beating for about 1 minute after each addition. After you have added three cups, taste and see if you would prefer it sweeter. If so, continue to add sugar until you reach your desired sweetness.
Add the vanilla and then beat to combine. Add the milk and again, beat until distributed. If icing has become too thin, simply add more powdered sugar till you have an icing like consistency. Cream cheese frosting is much softer than buttercream and will not become stiff like buttercream.
Place frosting in the fridge for 15 minutes so that it hardens some and makes it easier to pipe onto your cupcakes.
While frosting is cooling, fill your cupcakes. Using a teaspoon, scoop a small amount out of the top of each cupcake. You want to scoop about 1/2 of an inch deep.
FIll the hole with 1 tsp. of strawberry preserves. Your icing will cover it so it does not need to look pretty.
When each one is filled, pipe icing onto your cupcake. I used a round Wilton tip.
Keep refrigerated until serving and enjoy! Love these strawberries and cream filled cupcakes.