Strawberries & Cream Cupcakes
Prep Time
10m
Bake Time
15-17m
Yields
22 cupcakesAbout this Recipe
This easy semi-homemade cupcake recipe is bursting with fruity flavor. Soft and fluffy Strawberries & Cream Cupcakes are cut in half and filled with with juicy fresh strawberries and sweet whipped cream to create a light and bright dessert. The secret is white box cake mix!
Strawberries & Cream Cupcakes
Prep Time
10mBake Time
15-17mYields
22 cupcakesAbout this Recipe
This easy semi-homemade cupcake recipe is bursting with fruity flavor. Soft and fluffy Strawberries & Cream Cupcakes are cut in half and filled with with juicy fresh strawberries and sweet whipped cream to create a light and bright dessert. The secret is white box cake mix!
Share This Recipe
Ingredients
- 1 (16.25 oz) box white cake mix
- 1 1/4 cups water
- 3 large eggs whites
- 3 tablespoons unsalted butter, melted
- 1 teaspoon almond extract
- 2 teaspoons vanilla extract
- 1 pint strawberries, sliced
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/4 cup, plus additional for dusting Crystal Sugar Confectioners Powdered Sugar
Instructions
- Preheat oven to 350°F. Place paper baking cups into muffin pan. Set aside.
- In a large bowl, whisk together cake mix, water, egg whites, butter, almond extract and vanilla extract, until well combined.
- Spoon batter evenly into prepared muffin pan, filling each cup 3/4 way full.
- Bake for 15-17 minutes until a toothpick inserted in the center comes out clean. Let cupcakes cool on a cooling rack for 10 minutes.
- While cupcakes cool, make the cream filling. In a stand mixer with whisk attachment, beat the heavy cream, vanilla extract and powdered sugar until stiff peaks form.
- Fold the sliced strawberries into whipped cream. Slice the tops off each cupcake and fill with whipped cream mixture. Place cupcake top back on and sprinkle the tops with powdered sugar. Serve immediately.
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Strawberries & Cream Cupcakes
Prep Time
10mBake Time
15-17mYields
22 cupcakesAbout this Recipe
This easy semi-homemade cupcake recipe is bursting with fruity flavor. Soft and fluffy Strawberries & Cream Cupcakes are cut in half and filled with with juicy fresh strawberries and sweet whipped cream to create a light and bright dessert. The secret is white box cake mix!
Ingredients
- 1 (16.25 oz) box white cake mix
- 1 1/4 cups water
- 3 large eggs whites
- 3 tablespoons unsalted butter, melted
- 1 teaspoon almond extract
- 2 teaspoons vanilla extract
- 1 pint strawberries, sliced
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/4 cup, plus additional for dusting Crystal Sugar Confectioners Powdered Sugar
Instructions
- Preheat oven to 350°F. Place paper baking cups into muffin pan. Set aside.
- In a large bowl, whisk together cake mix, water, egg whites, butter, almond extract and vanilla extract, until well combined.
- Spoon batter evenly into prepared muffin pan, filling each cup 3/4 way full.
- Bake for 15-17 minutes until a toothpick inserted in the center comes out clean. Let cupcakes cool on a cooling rack for 10 minutes.
- While cupcakes cool, make the cream filling. In a stand mixer with whisk attachment, beat the heavy cream, vanilla extract and powdered sugar until stiff peaks form.
- Fold the sliced strawberries into whipped cream. Slice the tops off each cupcake and fill with whipped cream mixture. Place cupcake top back on and sprinkle the tops with powdered sugar. Serve immediately.