Strawberry and Cream Cupcakes

Light and perfectly moist strawberry and cream cupcakes, with a sweet filling. Perfect anytime of year.

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings cupcakes

Calories 180kcal

Author Kelsey

Start by pre-heating your oven to 350 degrees. Then add liners to your cupcake tin.
In a bowl add your flour, baking soda, and salt, and set aside.
In a stand mixer add in your softened butter and sugar and beat until light and fluffy (around 2 minutes). Then add eggs one at a time and beat until well incorporated, followed by the vanilla extract.
Next start incorporating a little of the flour mixture followed by a little of the milk. Do this rotation until all the flour and milk are mixed into the batter.
Divide the batter into the cupcake molds, I do around 3/4 full for each cupcake. Bake for 12-15 minutes or until you can stick a toothpick in and it comes out clean. Set on the cooling rack and allow to cool while you make the frosting.
For the frosting, you want to mix the heavy cream, sugar, and pudding mix until it forms soft peaks.
For the filling, you want to cut out a piece of the center of the cupcake, and add in a little of the frosting and then top with strawberries. Then frost like you normally would.. Then go on to frost the entire cupcake like normal.
You can add a whole strawberry on top for presentation or even top with a few of your diced strawberries. Keep refrigerated in an airtight container for up to 3 days.