I am excited to share a recipe here with you today that I originally shared on PinkWhen.com last month, my favorite Strawberries and Cream Cupcakes! I am not the most frequent baker in the world, so I am always looking for easy and delicious, and these cupcakes definitely fit the bill. I have made them so many times and get perfect results each time, they are so simple!
I have a secret here to tell you. You can make a boxed cake mix taste just as good as many from scratch cakes. Perhaps you disagree, but I honestly think that all the time spent on a homemade cake produces results that are not that much better than a box mix. So many homemade cakes are dry and don’t taste as good when not eaten the day they are baked. I am generally one who shies away from mixes and not from scratch recipes, but when it comes to cake, I rather let the frosting shine with a homemade recipe. For this recipe, I use a yellow cake mix, but I have a special trick that I do to make the cake taste better and more homemade. You replace the amount of water called for with milk! This gives you a super light, but moist cupcake every time.
The first cake I ever made completely from scratch was this elaborate chocolate and peanut butter cup cake for my then boyfriend’s (now husband!) birthday when we were still dating. The cake took me an entire day, made a complete mess of our kitchen, and had me seriously sweating over if it was going to turn out! The hard work paid off and the cake was great and I was super proud of myself, but to be honest with you, I don’t think I would do it again because these Strawberries and Cream Cupcakes are just as good, but with only a quarter of the work! You can’t truly enjoy a birthday party when you are so worried the entire time that your cake is going to collapse in the middle or taste like cardboard!
I love cream cheese frosting and usually prefer it over buttercream (I don’t discriminate though when it comes to frosting, I will eat tons of buttercream too!) The cream cheese frosting for this recipe is more tangy than sweet because I, and most of my family prefers it that way, but if you are a sweeter icing fan, simply just add more powdered sugar than what I call for!
I made these cupcakes for my husband’s birthday back in April because I needed a dessert that would keep for the next day. The magical thing about these cupcakes is that they get better as they age, which my husband would also say about himself in reference to his latest birthday 🙂 These cupcakes still taste great after 3-4 days. Just remember to keep them in the fridge because the cream cheese frosting can melt or wilt if it gets too warm!
Try these Strawberries and Cream Cupcakes the next time you need a quick and easy, but really delicious, dessert for a birthday party, special occasion, or just because!
Strawberry and Cream Cupcakes
- Makes 24 cupcakes
- For the Cake:
- 1 yellow cake mix pudding in the mix is the best!
- amount of eggs called for on the box
- amount of oil called for on the box
- amount of water called for on the box but replace with milk
- For the Filling:
- 1/2 cup strawberry preserves
- For the icing:
- 12 oz. cream cheese softened
- 1 stick of unsalted butter at room temperature
- 3-4 cups powdered sugar
- 2 tsp.vanilla
- 1 tbsp. milk
Prepare and then bake cupcakes according to box's directions. Don't forget to replace the water with milk!
When cupcakes are done, remove from the oven and set aside to cool.
Prepare icing by placing your butter and cream cheese in the bowl of a stand mixer and beating until smooth and creamy about 3-4 minutes.
Slowly add in your powdered sugar, half a cup at a time, beating for about 1 minute after each addition. After you have added three cups, taste and see if you would prefer it sweeter. If so, continue to add sugar until you reach your desired sweetness.
Add the vanilla and then beat to combine. Add the milk and again, beat until distributed. If icing has become too thin, simply add more powdered sugar till you have an icing like consistency. Cream cheese frosting is much softer than buttercream and will not become stiff like buttercream.
Place frosting in the fridge for 15 minutes so that it hardens some and makes it easier to pipe onto your cupcakes.
While frosting is cooling, fill your cupcakes. Using a teaspoon, scoop a small amount out of the top of each cupcake. You want to scoop about 1/2 of an inch deep. FIll the hole with 1 tsp. of strawberry preserves. Your icing will cover it so it does not need to look pretty.
When each one is filled, pipe icing onto your cupcake. I used a round Wilton tip.
Keep refrigerated until serving and enjoy!