Kacey’s Strawberry Cupcakes with Strawberry Filling

Kacey made these for Anyara’s birthday, and they were delicious! They should be good — all that butter!

Ingredients

Strawberry Filling

• 32 oz strawberries (fresh or frozen)
• 1 cup sugar

Strawberry Cupcakes

• ¾ cup milk
• 3 eggs
• 1 tablespoon vanilla
• 2 ¾ cups flour
• 1 ¾ cups sugar
• 1 ½ tablespoon baking powder
• ½ teaspoon salt
• 2 sticks butter (room temperature)
• ¼ cup melted butter
• ¾ cup Strawberry Filling

Strawberry Frosting

• 4 sticks butter (room temperature)
• 2 14-ounce cans sweetened condensed milk
• 1 teaspoon vanilla
• ¾ cup Strawberry Filling

Instructions

Strawberry Filling

1. Place the strawberries and sugar in a high-sided saucepan over medium-high heat. If your strawberries are fresh rather than frozen, add a splash of water to the pan too.
2. Stir occasionally while the strawberries break down and the sugar dissolves. You can use a potato masher to help the strawberries along if you like.
3. Let the strawberry mixture boil until it thickens and looks slightly gelatinous.
4. Remove from the heat and let cool for 10 minutes, then transfer to a blender or food processor, and blitz until smooth.
5. Cover in plastic wrap and let cool completely before using.

Strawberry Cupcakes

1. Preheat oven to 335° and line muffin pan with cupcake liners.
2. Mix the milk with the eggs and vanilla. Whisk together lightly and set aside.
3. Place the flour, sugar, baking powder and salt into the bowl of your mixer and turn on low.
4. Slowly add the butter, one small chunk at a time. Once it’s all in it should look kind of like chunky breadcrumbs.
5. Add the melted butter and strawberry puree and slowly turn your mixer up to a medium speed. Beat for exactly two minutes.
6. Scrape the sides of your bowl to make sure there are no lumps, then turn the mixer back on low.
7. Add the milk/egg mixture slowly and mix on low until just combined.
8. Divide the batter into your cupcake liners and bake for 18 minutes or until slightly springy to the touch.
9. Let sit for five minutes in the muffin pan and then transfer to a cooling rack to cool completely.

Strawberry Frosting

1. Whip room temperature butter on high speed for 5 full minutes.
2. Turn the mixer down to medium speed and slowly drizzle in the sweetened condensed milk as it mixes.
3. Once all the sweetened condensed milk is added, turn the mixer up to high speed for 1 minute. The frosting should be thick and glossy.
4. Add vanilla and strawberry puree and whip for another minute.

Assemble Strawberry Cupcakes

1. Once cupcakes have completely cooled, use a cupcake spoon to core out the middle of the cupcakes.
2. Fill each cupcake with 1 teaspoon of Strawberry Filling. You can either put the ‘tops’ back in the middle or just eat them – it doesn’t make a difference. 🙂
3. Frost the cupcakes with the Strawberry Frosting. You can pipe the frosting on in big swirls, or you can spread it on with a small spatula.

Recipe Source