This is my version of the BEST Strawberry Filled Cupcakes. A cupcake with an intense strawberry flavor. It’s an airy, soft, and moist vanilla cupcake filled with (homemade) strawberry jam and then frosted with a heavy cream topping.
4eggs separated in egg whites and egg yolks, size L
Heavy Cream Topping
6strawberries garnish, halved
Strawberry Filled Cupcakes
Preheat the oven to 320 °F (160 °C).
Put the paper cupcake molds into the baking tin.
Combine flour, baking powder, and salt in the first bowl and mix with a fork until well blended.
3¼ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
Mix in a second bowl the butter and sugar on high speed for 3 minutes with a mixer.
2 sticks butter, 1 ½ cup sugar
Then add the egg yolks one at a time (add the next yolk when the previous one is incorporated).
Divide the flour mixture into three equal parts. And add one part of flour to the butter mixture and mix on low speed until just blended.
Add half of the milk, and then repeat the mixing.
½ cup milk
Next, add another ⅓ of the flour, mix, add the remaining milk, mix, and finally, the remaining part of the flour.
Stir well until the flour is fully incorporated.
Finally, whisk the egg whites until they are stiff in a clean bowl.
Scoop ⅓ of the egg white into the batter and mix with a spatula until combined.
Then add the rest of the egg whites, and again with a spatula, stir the batter gently.
Spoon the batter into each baking paper. Fill the forms with two tablespoons of batter.
Repeat until al the batter is fully used.
Grab a teaspoon and make a hole in the batter.
Fill the hole with one teaspoon of strawberry jam. Repeat for all cupcakes.
12 teaspoons strawberry jam
Put in the oven and bake for 30 minutes for large cupcakes. Remove the cupcakes from the molds and let cool on a rack.
Garnish for example with a slice of strawberry and a dollop of whipped cream.
Heavy Cream Topping
Put the cream and sugar in a bowl and mix on high speed until the cream is stiff.
Pipe the cream on top with a piping bag or use an ice cream scoop to add some.
1 cup heavy cream, 3 tablespoons sugar
Garnish with a half strawberry.
1. - IngredientsMake sure all your ingredients for the cupcake are at room temperature. Pull out the ingredients from the fridge 2 hours before baking. The ingredients for the topping should be kept cold until ready to use.2. - Whipped cream toppingSweeten the whipped cream with three tablespoons of strawberry jam for a more intense strawberry flavor. And skip the sugar.3. - StuffingThis recipe is a basic recipe for stuffed cupcakes with jam.The filling of the strawberry filled cupcake. You could use a homemade strawberry jam or buy a good strawberry jam in the supermarket.If you want to vary, you could think of other delicious combinations. For example, try plum jam cupcakes in the warm late summer. In spring, bake rhubarb jam cupcakes and hot apple jelly cupcakes in winter. And you could use diced strawberries as a filling.4. - OvermixDon’t overmix your batter. If it contains too much air, the batter will rise too quickly and collapse in the center when done. Hold on to the times in the recipe.5. - Oven temperaturePreferably, use a conventional oven.When using, set the temperature to 320 °F (160 °C). In a convection oven, 285 °F (140 °C) is enough.Bake your cupcakes in the lower third section/middle of your oven. They’re more likely to burn if you put them up too high.6. - DonenessOvens are inconsistent (sometimes colder, other times, they run hotter). And if you don’t know your oven very well, check the cupcakes two minutes before the end of the baking time on doneness. You can do that in three easy ways:
Move the pan. When the cupcakes jiggle, they’re not done yet.
Press the center of a cupcake with your finger. If the print pops back immediately, the cupcake is done. If an indentation is left, they need to bake a bit longer.
Prick a toothpick in the center of a cupcake. If it comes out clean and dry, the cupcakes are done.
7. - Storage
Refrigerator - Cupcakes without topping: Wrap the cupcakes in plastic foil or store them in an airtight container for three days.
Freezer -Cupcakes without topping: you can freeze the cupcakes. First, wrap them in aluminum foil and put everything in a sack or airtight container. This way, you can store them for up to two months.
Strawberry cupcakes with whipped cream topping: When the heavy cream topping is piped on top of the cupcakes, you can’t store them well. You can keep them for a few hours in the refrigerator.
8. - Nutritional ValueThe nutritional value is per cupcake, topping included.