STRAWBERRY CREAM CUPCAKES
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cupcakes
Cuisine: American
Serves: 18
Ingredients
  • 1 (18.25 oz.) box good quality white cake mix (recommended: Duncan Hines Moist Deluxe)
  • 1⅓ cups water
  • 3 large eggs whites
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons almond extract
  • 2 teaspoons vanilla extract
  • 1 (16 oz.) container fresh strawberries
  • 1 cup heavy whipping cream
  • ⅓ cup powdered sugar
Instructions
  1. Preheat the oven to 350 ºF.
  2. Place cupcake liners in the muffin pan.Use a stand mixer or handheld electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract until the batter is combined. Do not over mix, it will make cupcakes dense and heavy.
  3. Use an ice cream scoop to scoop the batter into the lined muffin pan.Bake the cupcakes until they are very pale golden on top, or until a wooden skewer or toothpick comes out clean, about 12-15 minutes.
  4. Cool the cupcakes completely on a cooling rack.The recipe makes about 18 cupcakes, so you may need to repeat the 'scoop and bake' steps.
  5. Cut 9 strawberries in half and save them for the topping. Coarsely chop the rest.
  6. Beat the heavy whipping cream and powdered sugar in a mixing bowl until firm peaks form.Fold chopped strawberries into the whipped cream.You can go fancy and put the strawberry whipped cream frosting in a piping bag with a large piping tip and pipe it in circle or use a rubber spatula or a knife to spread it on each the cupcake. Then, place a halved strawberry on top. Enjoy!
Notes
You can also use fresh raspberries instead of strawberries.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/strawberry-cream-cupcakes/