Soft vanilla cake with a strawberry filling and whipped cream topping. Enjoy!

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Recipe Summary

prep:
45 mins
cook:
20 mins
additional:
5 mins
total:
1 hr 10 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Cupcakes:
Filling:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.

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  • Whisk flour, baking powder, and salt together in a bowl.

  • Combine butter and 1 cup sugar in a bowl; beat with an electric mixer until creamy. Beat in eggs one at a time. Mix in vanilla extract. Add the flour mixture alternately with milk, beating batter very briefly after each addition.

  • Pour batter evenly into the lined cups.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

  • Combine cream cheese, 1/3 cup sugar, heavy cream, and strawberry jam in a bowl; beat with an electric mixer until creamy.

  • Slice off the sides of 8 strawberries to remove seeds. Mash strawberries in a small bowl with a fork. Beat into the cream cheese mixture until fully incorporated.

  • Cut a small hole in the center of each cooled cupcake; scoop out about 1/2 inch of cake. Fill each gap with a spoonful of the cream cheese frosting.

  • Top each cupcake with a swirl of whipped cream. Place 1 strawberry slice in the center of each cupcake.

Cook's Note:

Make sure the cupcakes have fully cooled before you add the strawberry filling and whipped topping.

Nutrition Facts

204 calories; protein 2.2g 4% DV; carbohydrates 21.2g 7% DV; fat 12.9g 20% DV; cholesterol 51.2mg 17% DV; sodium 197.6mg 8% DV. Full Nutrition
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