Firehook Strawberry Cream Cupcakes

Strawberry cupcakes with roasted-strawberry filling and stabilized whipped cream

Light vanilla cupcakes with roasted strawberry puree baked into the batter, filled with fresh strawberries, and topped with a stabilized whipped cream frosting built to hold up overnight and outdoors.

Equipment Needed

• Baking sheet
• Parchment paper
• Two cupcake pans
• Cupcake liners
• Large mixing bowl
• Hand mixer
• Chilled mixing bowl
• Piping bag with star tip or zip-top bag with corner snipped
• Wire racks
• Small spoon, melon baller, or cupcake corer

Firehook Strawberry Cream Cupcakes

Light vanilla cupcakes with roasted strawberry puree baked into the batter, filled with fresh strawberries, and topped with a stabilized whipped cream frosting built to hold up overnight and outdoors.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 24 Cupcakes

Course: Desserts

Cuisine: American

Ingredients Method

Ingredients

  

Roasted Strawberry Puree

• 2 cups frozen sliced strawberries
• 1 tablespoon sugar (optional) optional

Cupcake Batter

• 1 box white cake mix
• 4 egg whites
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 3/4 cup roasted strawberry puree (from above)

Strawberry Filling

• Remaining roasted strawberry puree
• 1 cup fresh strawberries finely diced and patted very dry

Stabilized Whipped Cream Frosting

• 3 cups heavy whipping cream very cold
• 1 cup powdered sugar
• 1 1/2 teaspoons vanilla extract
• 3 tablespoons instant vanilla pudding mix
• 1 tablespoon cornstarch

Garnish

• 24 thin strawberry slices or small halved strawberries

Method

 

1. Preheat oven to 375 degrees F. Spread frozen strawberries on a parchment-lined baking sheet. Roast 25 to 30 minutes, stirring once, until thick and jammy. Cool completely, then blend or mash smooth. Reserve 3/4 cup for the batter and set the remainder aside for filling.
2. Reduce oven to 350 degrees F. Line cupcake pans with liners. Combine cake mix, egg whites, oil, buttermilk, sour cream, vanilla, and 3/4 cup cooled strawberry puree in a large bowl. Beat on medium speed 2 to 3 minutes until smooth and fluffy. Divide evenly among liners, filling each about 2/3 full.
3. Bake 18 to 22 minutes until a toothpick inserted in the center comes out clean and tops spring back lightly. Cool in pans 5 minutes, then transfer to wire racks to cool completely.
4. Using a small spoon, melon baller, or cupcake corer, remove a shallow core from the center of each cooled cupcake. Add about 1 teaspoon of remaining strawberry puree into each core, then top with several pieces of diced fresh strawberry. Do not overfill.
5. In a chilled mixing bowl, beat cold heavy cream, powdered sugar, vanilla, pudding mix, and cornstarch on medium-high until stiff peaks form, about 3 to 4 minutes. Keep refrigerated until ready to use.
6. Pipe or spread frosting generously onto each cupcake. Top with a strawberry slice or half. Refrigerate uncovered 30 minutes to set, then cover loosely and refrigerate overnight.
7. Remove from refrigerator 20 to 30 minutes before serving for best texture and flavor.

How to Know It's Done

• Oven (strawberries): 375 degrees F
• Oven (cupcakes): 350 degrees F
• Cupcakes are done when a toothpick comes out clean and tops spring back lightly when touched.

Cook's Notes

• The instant vanilla pudding mix is the key to frosting stability overnight and in outdoor heat. Do not skip it.
• Pat diced fresh strawberries as dry as possible before filling — excess moisture causes a soggy center after overnight storage.
• A small squeeze of lemon juice stirred into the finished puree brightens the strawberry flavor noticeably.