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Perfect White Cupcakes with Strawberry Filling & Buttercream Frosting

Craving a classic white cupcake? I’ve got the perfect recipe for you–with a little twist.

Whew, guys! Where did the time go? Between working and attending events, it’s been a whirlwind. I hit up the Grand Opening of an awesome bar on the Upper East Side this week called Wild Horse Tavern. I ate so many savory sandwiches and rocked out to a gritty ’70s band complete with a guitarist who used to play with Meatloaf that I needed something dainty to balance it out. White cupcakes with buttercream frosting would be the obvious answer! (OBVS!)

Cupcakes always feel right to me. Somehow their shape exudes a feminine quality, but I bet those rockers would have taken me up on one should I have offered! This recipe started with a snow-white cake that I made for my friend’s birthday. But you know, we need all the nutrition we can get (and excuses for eating more cupcakes), so I tried the recipe out with whole wheat cake flour, and it turned out great! And because I love surprises, I piped some strawberry jam into the center of them, then topped them with the airy buttercream frosting that I shared the secret to a couple months ago. Holy moly, is the combination fantastic!

A few tips to making the most out of the cupcakes:

Use jam, not preserves | If you’re piping, you’ll thank me later. You’re going to need a fairly narrow pastry tip when injecting the jam into the cupcakes as to not create a massive hole, so it’s important to steer away from preserves with large chunks of fruit in it. I made the mistake of choosing preserves the first time around on this recipe. The fruit got caught in the tip and created so much back pressure that the piping tip violently shot off the pastry bag, which made my kitchen’s wall looked like that REDRUM scene from The Shining.

Let the cupcakes cool completely before piping in jam & icing | Keep your cupcakes in tact by letting them chill out for awhile before piping in your jam. Same goes for the spreading on the buttercream frosting, which looks and tastes best when it’s not warm.

Use cake flour | I can’t stress this enough. Never used to do it, but once I started putting cake flour in my cakes (should have made sense in the first place, huh?), they were suddenly lighter in texture and color.

Opt for a neutral cupcake liner | Kick up the class factor by using a natural-hued cupcake liner. It’ll let the dessert itself do the talking rather than the flashy liner. It’s a simple change, but it makes a world of difference.

Let me know if you try them! I want to hear about it!! -xoxo

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White cake strawberry filling

White Cupcakes with Strawberry Filling & Buttercream Frosting

Prep Time: 30 minutes

Cook Time: 18 minutes

Total Time: 48 minutes

Yield: Approximately 24 cupcakes

A recipe for light and airy classic white cupcakes filled with strawberry jam & topped with buttercream frosting.

Ingredients

  • 2 sticks unsalted butter, softened to room temperature
  • ½ cup vegetable shortening
  • 3 cups granulated sugar
  • 5 eggs, room temperature
  • 3 1/4 cups whole wheat cake flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup whole milk, room temperature
  • ½ cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 - 3/4 cup strawberry jam
  • Other Equipment
  • Cupcake liners
  • Cupcake baking tins
  • Stand or hand mixer
  • Large bowl
  • Medium bowl
  • Wire rack
  • Pastry tip, narrow
  • Pastry tip, decorative (optional for frosting)

Instructions

  1. Preheat oven to 350º F and place liners in your cupcake baking tins.
  2. With your stand mixer or hand mixer, beat together butter and shortening in a large bowl on high until texture is light and fluffy. Add sugar one cup at a time, allowing each cup to fully incorporate before adding another.
  3. Lower the mixer speed to medium, and add eggs one at a time, allowing each to fully incorporate before adding another.
  4. Sift cake flour, baking powder, and salt into a large bowl. Whisk together the whole milk, buttermilk and vanilla in a medium bowl. With the mixer on low or 'stir' setting, alternate between adding some of the milk mixture and then some of the dry ingredients into the butter/shortening, allowing to fully incorporate each time.
  5. Fill each of the cupcake tins about 2/3 full. Bake for about 18 minutes, or until a toothpick inserted in the center of one cupcake comes out clean. Remove and allow to cool for 5 minutes, then transfer to a wire rack.
  6. Fit a pastry bag with the narrow piping tip and place strawberry jam inside. Lightly squeeze until a little bit of jam comes out of the tip. Twist the top of the pastry bag to ensure that none falls out. Insert the piping tip about half an inch into a cupcake and squeeze a small amount of jam inside. Repeat with all cupcakes.
  7. Follow instructions for Buttercream Frosting Recipe HERE, and pipe or spread onto tops of cupcakes.
http://www.youmustlovefood.com/perfect-white-cupcakes-with-strawberry-filling-buttercream-frosting/

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