Strawberry Cupcakes With Whipped Cream Frosting Recipes

STRAWBERRY FILLED CUPCAKES WITH WHIPPED CREAM FROSTING

Steps:

• Preheat the oven to 350° F, and prepare your muffin tins by adding cupcake liners to each muffin cup.
• Add the eggs to a large bowl, and beat well.
• Then add the sugar and continue beating for about 30 seconds.
• Add the canola oil and vanilla extract, beating until well combined.
• In a separate bowl, whisk together the dry ingredients, including the flour, baking powder, baking soda, and salt. Then gradually add dry ingredients to the mixture, alternating adding the dry ingredients with the buttermilk.
• Beat until everything is well combined; the batter will be thin. Then divide the cupcake batter into the cupcake liners, filling each one about 2/3 full.
• Bake the vanilla cupcakes at 350° F for about 12 to 14 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Then allow them to cool on a wire rack.
• Core the cupcakes. If you don't have a cupcake corer, that's ok. A melon baller works great, as does a simple butter/table knife, paring knife, or even an apple corer.
• Fill the cupcakes with about 1/4 teaspoon of the chopped berries, and then replace the cored portion of the cupcake.
• To make the frosting, combine the cream cheese, sugar, and vanilla extract in a large mixing bowl, beating until creamy.
• Gradually add in the heavy whipping cream, beating the frosting until stiff peaks form.
• Then add a spoonful of frosting to each vanilla cupcake, and top it off with a whole fresh strawberry, sliced strawberry, or a teaspoon of chopped strawberries.

FRESH STRAWBERRY CUPCAKES WITH WHIPPED CREAM FROSTING

Steps:

• Position a rack in the center of the oven and preheat the oven to 350ºF. Line muffin pans with paper liners, set aside.
• In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda. Set aside. In a food processor, pulse the strawberries until they turn into small pieces, do not puree them. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together for 2 minutes on medium speed. Add in the yogurt and continue to beat. When mixed, add the eggs, one at a time, waiting for each to incorporate before adding the next. Add the vanilla. With the mixer on low, add the flour mixture in 3 additions alternating with the 1/4 cup milk in 2 additions until just combined. Make sure to start and end with the flour mixture. Fold in the chopped strawberries.
• Divide the batter into prepared pans. Fill each up 2/3 full. Bake the cupcakes for 19-22 minutes or until a cake tester comes out with just a few crumbs. Let cool completely before frosting.
• For the frosting: In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy whipping cream with the sugar on the medium setting until soft peaks start to form, bout 3-4 minutes. Add the strawberry jam and continue to beat until the whipped cream holds it's shape, 30 seconds. Do not over beat.
• Frosting can be made one day in advance and stored in the refrigerator, covered.

STRAWBERRY CUPCAKES WITH WHIPPED CREAM FROSTING

Steps:

• Preheat oven to 350°. Line 16 muffin cups with paper or foil liners. Press warm jam through a fine-mesh strainer. Discard pulp. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg whites, 1 at a time, beating well after each addition. Beat in strained jam and vanilla. In a small bowl, whisk milk and sour cream until smooth. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. If desired, stir in food coloring., Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, jam and vanilla; beat until stiff peaks form. Spread or pipe over cupcakes. Refrigerate leftovers. If desired, garnish with fresh strawberries.

STRAWBERRIES AND CREAM CUPCAKES

Steps:

• Preheat oven to 350°F. Line A12-count muffin pans with cupcake liners.
• Add the hulled strawberries to a food processor and puree until fully broken down.
• Place a strainer over a saucepan and strain the seeds from the puree, mixing and scraping the strainer to stop it from being clogged by seeds.
• Bring strained liquid to boil over medium-high heat and cook (stirring occasionally), until reduced to a ½ cup of syrupy liquid. Set aside to cool while preparing the ingredients for the cake.
• Cream the butter and sugar together until light and fluffy. Add the milk and strawberry reduction and blend until smooth. Mix in the eggs and vanilla.
• Add the flour, baking powder and salt. Mix until combined.
• Using a large ice cream scoop, fill the cupcake liners 3/4 of the way full. This recipe makes 12 large cupcakes.
• Bake for 20 minutes or until the tops of the cupcakes spring back when gently touched and a cake tester comes out clean.
• Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
• Add all of the ingredients into a food processor or mixer. Whip until thick (You'll know it's ready to use when you run a spoon through it and it doesn't collapse into the crevice).
• Using a piping bag, swirl the icing onto the cupcakes and top each one with a strawberry.

MARTHA'S STRAWBERRY CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line 2 1/2 standard 12-cup cupcake pans with paper liners; set aside.
• Into a medium bowl, sift together flours, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.
• Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.
• Make Strawberry Meringue Buttercream and spread or pipe about 1/2 cup frosting on top of each cupcake. Garnish with strawberries, cut into halves, quarters, or left whole, depending on the size.

FRESH STRAWBERRY CUPCAKES WITH WHIPPED CREAM FROSTING

Steps:

• Preheat oven to 350F and line muffin pans with liners. Set aside.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
• In a separate bowl, combine melted butter and sugar. Whisk together until well combined. With a wooden spoon, stir in beaten eggs, yogurt, milk, and vanilla until fully incorporated.
• Carefully combine dry ingredients with wet ingredients with a rubber spatula. Fold with spatula just until no lumps remain, but do not overmix. Gently fold in the minced strawberries and its juices until combined.
• Divide batter evenly into lined muffin pan. Bake about 20 minutes, or until a toothpick inserted in the center comes out clean. Do not over-bake. Let cool in muffin tin, on top of wire rack. Cool completely before frosting.
• While cupcakes cool, make the frosting: In a blender or small processor, blend freeze dried strawberries until finely ground into a powder. Set aside.
• Place mixing bowl and beaters in freezer for a couple minutes to get them very cold.
• In a small bowl, combine gelatin with 2 TB water and allow gelatin to dissolve and soak up the water, about 1 minute. Microwave for 20 seconds to melt gelatin mixture. Set aside.
• In cold mixing bowl, combine heavy cream, powdered sugar, and the strawberry powder. Beat until it reaches soft peaks. Check that melted gelatin is no longer hot, but a warm liquid (if it has firmed up, microwave 10 seconds and stir until just warm.) Continue to beat whipped cream to stiff peaks, while gradually pouring liquid gelatin directly into the beaters. This will stabilize your whipped cream so that it does not become runny and keeps its shape well!
• Keep chilled until ready to frost. Frosted cupcakes will keep well at moderate room temperature for several hours, or cover and keep chilled if room temp is too warm.