Yield: 22 cupcakes
Strawberries and Cream Cupcakes
This easy semi-homemade cupcake recipe is bursting with fruity flavor. Soft and fluffy Strawberries & Cream Cupcakes are cut in half and filled with with juicy fresh strawberries and sweet whipped cream to create a light and bright dessert. The secret is white box cake mix!
Ingredients
- 1 (15.25 oz) box white cake mix
- 1 ¼ cups water
- 3 large eggs whites
- 3 tablespoons unsalted butter, melted
- 1 teaspoon almond extract
- 2 teaspoons vanilla extract
- 1 pint strawberries, sliced
Whipped Cream
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar, plus additional for dusting
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Instructions
- Preheat oven to 350°F. Place paper baking cups into muffin pan. Set aside.
- In a large bowl, whisk together cake mix, water, egg whites, butter, almond extract and vanilla extract, until well combined.
- Spoon batter evenly into prepared muffin pan, filling each cup 3/4 way full.
- Bake for 15 to 17 minutes until a toothpick inserted in the center comes out clean. Let cupcakes cool on a cooling rack for 20 minutes.
- While cupcakes cool, make the cream filling. In a stand mixer with whisk attachment, beat the heavy cream, vanilla extract and powdered sugar until stiff peaks form.
- Fold the sliced strawberries into whipped cream. Slice the tops off each cupcake and fill with whipped cream mixture. Place cupcake top back on and sprinkle the tops with powdered sugar. Serve immediately.
Notes
Store: Once assembled, these cupcakes are best served fresh. The filling will not hold up to storing. If you make them ahead, store the cupcakes by themselves in an airtight container at room temperature for up to 3 days.
Video
Nutrition
Serving: 1 cupcake, Calories: 145kcal, Carbohydrates: 20g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 16mg, Sodium: 157mg, Potassium: 65mg, Fiber: 1g, Sugar: 12g, Vitamin A: 209IU, Vitamin C: 13mg, Calcium: 58mg, Iron: 1mg