K.I.S.S Strawberries and Cream Cupcake Recipe

Have the blues today? I know I do, because ugh, Monday. To give this day a little less gloom and a little more cheer, I give you happy thoughts of yummy cupcakes. Here I share my recent most favorite strawberry cupcake recipe- the K.I.S.S. Strawberries and Cream Cupcake. It’s easy and quick to make, I promise. On this blog, we always keep it super simple. We don’t like fussy recipes when you can get nommy results using a simpler method. Our tried and tested recipes will always be (way too) easy to follow, almost foolproof and very tasty. And this one is no exception.

Protip: Measure out your ingredients before starting, it makes the process so much easier. (And you can pretend to be a cooking show host, hrhr.)

For the longest time, the perfect strawberry cupcake (or at least my idea of) recipe has been elusive. My older strawberry cupcake batches turn out either too gummy or lacking in flavor. I couldn’t quite find the perfect balance of how much actual strawberries to put in the batter. Eventually,  I thought to take out the strawberries from the batter and just use as much of it as I like as cupcake filling. That turned out pretty well.

Top-left: Eggs beaten to stiff peak; Bottom-right: 3 bowls for the 3 groups of ingredients.

For the cakes:

What you’ll need: What to do:
Wet 1 cup cake flour
1/2 tbsp baking powder
1/4 tsp salt
Dry 1/2 cup milk
1/4 cup canola oil
1/4 tsp vanilla
3 egg yolks
Beat 3 egg whites
Dash cream of tartar
1/2 cup sugar
Oven temp: 175C
Bake time: 20+/- mins
Notes For easier cleanup, prepare three medium sized bowls for the three groups of ingredients instead of many small bowls for each ingredient.
1. Mix wet ingredients in a bowl, mix dry ingredients in another bowl. Set aside.
2. Preheat your oven at 175C and line your cupcake tins with cupcake liners.
3. In a grease free bowl, beat the egg whites and cream of tartar until soft peaks form. Slowly pour in the sugar and beat until you get stiff peaks. Set aside.
4. Mix the dry ingredients into your wet ingredients just until combined.
5. Very gently fold in the beaten egg whites to the mixture you end up with in the previous step.
6. Spoon out the mixture into the cupcake liners, about 3/4ths full (it doesn’t rise so much).
7. When your oven is preheated, bake the cupcakes for 18-22 minutes. The cupcakes should benicely domed, lightly browned, and ready by 20 minutes.
8. Transfer to a wire rack (or whatever), and get started with the filling.
My cute pink piggy spatula (thanks ma!) and the cupcake tins right before popping them into the oven.

For the strawberry filling:

What you’ll need: What to do:
Filling 1/2 package (about 1/3 cup) chilled all purpose cream
1/4 cup sugar
1/4 cup pureed strawberries
Topping 6-8 fresh strawberries
Prep time: 15+/-mins
Notes I recommend using a stainless steel bowl, so the cream remains cool while whipping.
1. Whip cream until it doubles in volume. This took me about 5 minutes, maybe a little less.
2. Slowly pour in the sugar until combined.
3. Mix in the strawberry puree just until your cream is pink. You should end up with a firm enough mixture. If it’s too runny, pop it in the freezer for a few minutes and whip a little more.
4. Transfer the mixture into a piping bag with a filling tip (or a small round tip). The tip is important, I don’t think you can fill a cupcake without one unless you core it, which is a different method altogether.
5. Stick the tip in the middle of your cooled cupcake and squeeze slowly until the cupcake is noticeably heavier. You’ll get the hang of it. I personally start at the bottom and slowly pull up and release when the filling begins to ooze out the top.
6. Repeat until you’re out of cupcakes or filling.
7. Cut fresh strawberries into halves and top prettily in the middle of the cupcake.
8. Chill and enjoy them cupcakes. And then gloat.

And there you have it. After doing all these kitchen-y things, you end up with a crapload of dirty dishes but it’s all worth it. This recipe yields/will yield about a dozen or so heavenly strawberries and cream cupcakes that are light, moist, fluffy, and delicious. Great for people who loff strawberries. And cream. And fluffy cupcakes. And sweets. And happy things.

They're unevenly filled (because filling is a bitch) but nommy.

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Mel is a developer by day, a couch potato by night, and a bacon lover at all times. She likes good noms, cute puppies, the color orange, and all things bacon. You may contact her at admin@bacontunamelt.com or anywhere via this blog.

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