Strawberry Filled Cupcakes Recipe:- Heavenly are these cupcakes that are filled with strawberry jam. The vanilla frosting is light and creamy, and it has a flavour similar to that of whipped cream. They are delicate and delicious.
Strawberry Filled Cupcakes Recipe
My original vanilla cupcake recipe served as the inspiration for this new recipe, which I made because I’ve been intending to make a new recipe with fresh strawberries for quite some time. Sweet and delicious strawberry cupcakes with filling!
Enjoy desserts made with fresh fruit? The Lemon Pomegranate Cake, the Streusel Top Apple Muffins, and the Apple Rose Tart with Dulce de Leche are all delicious desserts that you should try. Do you have any experience with a dessert that contains fresh pumpkin? My Yiayia has passed down to me the recipe for delicious Kolokithopita Greek Pumpkin Hand Pies, and I highly recommend giving them a try. Fresh pumpkin is used in their preparation!
However, the delightful ermine frosting, also known as flour icing, is what really sets these cupcakes with strawberry filling apart from the rest. Compared to regular buttercream frosting, ermine frosting has a significantly lower level of sweetness. In point of fact, the strawberry filling is the perfect complement to it!
Therefore, if you are looking for vanilla cupcakes that are simple to make, delicious, and contain genuine strawberries, you have arrived at the correct place!
WHAT DO THESE STRAWBERRY FILLED CUPCAKES TASTE LIKE?
Oh my God! These cupcakes have a flavour that would blow your mind: strawberry! It is a divine thing! In fact, they have a flavour that is reminiscent of miniature strawberry shortcakes! And on top of that, they are topped with a lovely vanilla frosting that is called ermine icing, and they are packed with fresh strawberries and chocolate jam. Consequently, the cupcakes do not have an excessive amount of sugar. To tell you the truth, the frosting is so incredibly airy that it has the flavour of light whipped cream. Cupcakes that are ideal for springtime and strawberry season!
WHAT IS ERMINE FROSTING?
In order to prepare ermine frosting, also known as flour frosting, an old-fashioned recipe is utilised. This recipe involves combining milk, flour, and sugar to create a pudding base, which is then allowed to cool and whipped with butter. It is because of this that this frosting is a great deal less sweet than traditional buttercream frosting, and there is absolutely no grit in it. My impression is that it has a flavour that is extremely similar to that of whipped cream, which is why I chose to use it in this recipe. When combined with these strawberry-filled cupcakes, this icing is really incredible!
Ingredients
For the cupcakes
- 1 ¼ cup (190 g / 6.7 oz) all purpose flour
- 1 ½ teaspoons baking powder
- a pinch of salt
- ¼ cup (57 g) unsalted butter, at room temperature
- ¾ cup (150 g) sugar
- 1 medium egg, at room temperature
- 1 ½ teaspoons vanilla
- 2 tablespoons light vegetable oil
- ½ cup buttermilk, room temperature (or add ½ tablespoon vinegar to half a cup of milk and stir & then let it sit for 5-8 minutes before using)
For the strawberry filling
- 6-8 large strawberries, washed and diced (to equal 1 cup diced)
- 1 tablespoon strawberry jam
For the strawberry ermine frosting
- 4 ½ tablespoons (35g) all-purpose flour
- 1 cup (200g) sugar
- 1 cup (250ml) milk
- 1 cup (226g) unsalted butter, at room temperature
- 1 teaspoon vanilla
- 1 tablespoon strawberry jam
Instructions
Make the cupcakes
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Preheat oven to 350°F / 175°C.
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Line a cupcake pan with cupcake liners. Set aside.
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Whisk together the flour, baking powder, and salt. Set aside.
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In a large bowl, beat the butter and sugar until the mixture is creamy.
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Add the egg and the vanilla and mix well.
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Add the buttermilk and oil and mix until everything is fully combined.
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Then add the flour mixture and mix until JUST combined. Don’t overmix it.
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Fill the cupcake liners with the batter, a little over halfway full. (I like using a ¼ cup measuring cup.)
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Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
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When the cupcakes are done, take them out of the oven and let them cool in the pan for about 5 minutes before removing them to a wire rack to cool completely.
Make the strawberry ermine frosting
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In a medium saucepan, whisk together the flour, sugar, milk and salt.
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Heat the mixture over medium heat and whisk continuously until it thickens, about 3-5 minutes.
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When you start to see bubbles on the top, keep cooking for 1-2 minutes more, whisking continuously.
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Take the saucepan off the heat and pour the mixture into a small bowl or a large sheet pan (to cool faster). Immediately cover the pudding mixture with some plastic wrap, touching the surface so that a crust won’t form on the top.
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After the pudding base has cooled completely, beat the butter for about 7-8 minutes.
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Take a tablespoon of the cooled pudding base and add it to the butter. Beat it really well so that everything is incorporated.
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Repeat, adding some pudding base, ONE tablespoon at a time, until it’s all incorporated into the butter.
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Add the vanilla extract and the strawberry jam and beat 1-2 minutes more. Set aside.
Make the strawberry filling & fill the cupcakes
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Wash and dice the strawberries. Put them in a sieve for a few minutes to remove excess liquid.
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Put the diced strawberries in a small bowl and stir in the jam.
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Using the back of a balloon whisk, gently press into the cupcakes to make a hole (don’t press too hard, or it’ll go all the way to the bottom of the cupcake). Or use your thumb to make a hole (see the photos in the post).
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Fill each cupcake with about a teaspoon of the strawberry filling.
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Then frost each cupcake using a pastry bag and tip (I use a Wilton 1M tip). Or just use a knife to spread the frosting on the cupcakes.
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Enjoy!
Notes
- Ermine frosting is best eaten immediately after you make it. I found that it doesn’t have the same texture the next day.
- Frosted cupcakes can be stored in an airtight container in the refrigerator for up to about 3 days.
- For accuracy, I suggest using a digital scale to weigh the ingredients before you start.
- Make sure the ingredients are at room temperature. I usually leave them out for about an hour or so before starting.
- Don’t overmix the batter because this will make the cupcakes dense and flat.
- Try not to overfill the cupcake liners or the batter overflow and make an ugly mess in the oven! That’s why I use a ¼ measuring cup to fill them a little over halfway full.
- Overbaking the cupcakes can make them dry. Every oven is different, so keep an eye on them so that they don’t overbake.
- If you store these cupcakes with the frosting in the refrigerator, make sure you take them out about 1-2 hours before serving. The frosting is PERFECT when it’s at room temperature.
