Description
These Strawberries and Cream Cupcakes are soft, fluffy, and filled with a deliciously light whipped cream and fresh strawberries. Perfect for spring and summer gatherings, this easy dessert is both elegant and refreshing.
Ingredients
Scale
- For the Cupcakes:
- 1 box white cake mix (15.25 oz)
- 3 large egg whites
- ½ cup melted butter
- 1 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- For the Whipped Cream Filling:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pint fresh strawberries, diced
- For Garnishing:
- Powdered sugar (optional)
- Sliced strawberries (optional)
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix the Batter: In a bowl, combine cake mix, egg whites, melted butter, water, vanilla, and almond extract. Mix until smooth.
- Bake: Fill liners ¾ full and bake for 15-17 minutes or until a toothpick comes out clean. Cool completely.
- Make the Whipped Cream: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in diced strawberries.
- Assemble: Cut the tops off each cupcake, fill with whipped cream mixture, then place the tops back on.
- Garnish & Serve: Lightly dust with powdered sugar and top with a strawberry slice if desired.
Notes
- Best served fresh but can be refrigerated for up to 2 days.
- Use gluten-free cake mix for a gluten-free option.
- For a dairy-free version, use coconut whipped cream.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American