Strawberries and Cream Cupcakes

Make these easy Strawberries and Cream Cupcakes! Uses a cake mix base filled with fresh strawberries and homemade whipped cream.

Here’s the complete list of ingredients, with precise measurements:

1 (15.25 oz) box white cake mix
1 ¼ cups water (Note: Recipe lists water here, but milk in the description – follow box instructions or use milk/water as preferred)
3 large egg whites, room temperature
3 tablespoons unsalted butter, melted
1 teaspoon almond extract
2 teaspoons vanilla extract
1 pint fresh strawberries, sliced (about 2-3 cups sliced)

Whipped Cream Filling:

These quantities yield approximately 18-24 standard cupcakes depending on the cake mix.

Ensure egg whites are at room temperature. Chill heavy cream thoroughly before whipping.

Let’s bake and assemble these delightful cupcakes:

1. Prepare Oven and Pans:

Preheat oven to 350°F (175°C). Place paper baking cups (liners) into your muffin pan(s). Set aside.

2. Make Cake Batter:

In a large bowl, whisk together the cake mix powder, water (or milk), egg whites, melted butter, almond extract, and vanilla extract until well combined. Follow the mixing time specified on the cake mix box, being careful not to overmix.

3. Fill Liners and Bake:

Spoon the batter evenly into the prepared muffin liners, filling each cup about 3/4 full.
Bake for 15 to 17 minutes (or according to package directions for cupcakes), until a toothpick inserted into the center comes out clean.

4. Cool Cupcakes:

Let the cupcakes cool in the pan on a cooling rack for about 5-10 minutes before transferring them directly onto the wire rack to cool completely (at least 20 more minutes, likely longer). Ensure they are fully cool before filling.

5. Make Whipped Cream Filling:

While the cupcakes cool, make the cream filling. In a large bowl (preferably chilled), combine the heavy whipping cream, 1 teaspoon vanilla extract, and ¼ cup powdered sugar.
Beat with an electric mixer (whisk attachment) on medium-high speed until stiff peaks form. Stiff peaks mean the cream holds its shape firmly when the beaters are lifted.

6. Add Strawberries to Cream:

Gently fold the sliced strawberries into the whipped cream using a rubber spatula.

7. Prepare and Fill Cupcakes:

Once cupcakes are completely cool, use a small, sharp paring knife to cut a cone-shaped piece out of the top center of each cupcake. Slice off the pointy bottom part of the cone, leaving just the flat top “lid”. Alternatively, simply slice the flat top off each cupcake entirely.
Fill the cavity in each cupcake generously with the strawberry whipped cream mixture using a small spoon or a piping bag.

8. Finish and Serve:

Place the reserved cupcake top (“lid”) back onto the filled cupcake.
Dust the tops generously with additional powdered sugar. Garnish with an extra strawberry slice if desired. Serve immediately.

A simple yet elegant assembly!

Find it online: https://cookupjoy.com/strawberries-and-cream-cupcakes/