If you live in my city, Omaha Nebraska, you would probably know this local restaurant, WheatFields. They have awesome breakfast and bakery. I used to work part-time at Banana Republic at One Pacific Place, where I pretty much got paid nothing because all of my paychecks and more from my full-time job would go right back to the store. Ha ha ha I used to walk over to WheatFields and get a salad, wrap or soup during my break. They have a great selection of dessert, cake, cookies, pie, sticky buns… you name it. I also remember their Monday peach pie special, the first time I had ever had peach pie and it was delish. One of their signature desserts is the strawberry wedding cake. It’s the white vanilla cake with cream frosting and fresh strawberries. It’s fresh, light, soft and not overly sweet.
Spring is here so I thought what is an appropriate dessert to make for a Sunday brunch? I want to make my version of strawberry wedding cake. But instead of making a whole cake, which would take longer to bake, I decided to make cupcakes instead. I have made Giada De Laurentiis’s raspberry cream cupcakes for years and they always turn out great. This time though, instead of raspberries, I’ll switch it up to strawberries, to make it like the strawberry wedding cake. I love this recipe because it’s so easy and requires neither a lot of ingredients nor baking skills. The shortcut is store bought good white cake mix
Here’s the army of the ones I made with raspberries using the piping bag for the frosting and all. Aren’t they so cute?!
And here’s the ‘rustic’ look.
These cupcakes were so soft and light that I had to be careful when removing them from the muffin pan
Let’s cook some food. I mean let’s bake some cupcakes!
Preheat the oven to 350 ºF.
Place cupcake liners
Use a stand mixer
Use an ice cream scoop
Using ice cream scoop makes it easy and to ensure they are the same size.
Bake the cupcakes until they are very pale golden on top, or until a wooden skewer
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.
Cut 9 strawberries in half and save them for the topping. Coarsely chop the rest.
Add the heavy whipping cream and powdered sugar into the mixing bowl.
Beat 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
Then, place a halved strawberry on top. That’s it! Enjoy!
I really hope you give these Strawberry Cream Cupcakes at try, the recipe card is below. Please let me know how it goes. I’d like to hear some tips and baking techniques from you.
- 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
- Preheat the oven to 350 ºF.
- 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.
- 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.
- 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.
- Cut 9 strawberries in half and save them for the topping. Coarsely chop the rest.
- 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!
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