Strawberries and Cream Cupcakes

 

Strawberries and Cream Cupcakes

These little cupcakes are so perfect for Valentine’s Day.  They are light and fluffy and the sweet whipped cream filling is so light and delicious.  I like to bake the cupcakes up ahead of time and store the filling in the refrigerator. Then when I am ready to serve, I just cut off the tops and spoon on the filling and put the tops back on and serve. 

Strawberries and Cream Cupcakes

1 box white cake mix

1 1/4 cups water

3 large eggs whites

3 tablespoons unsalted butter, melted

1 teaspoon almond extract

2 teaspoons vanilla extract

1 pint strawberries, sliced

1 cup heavy whipping cream

1 teaspoon vanilla extract

1/4 cup, powdered sugar

Preheat oven to 350 degrees. Place paper baking cups into muffin pan. Set aside.

In a large bowl, whisk together cake mix, water, egg whites, butter, almond extract and vanilla extract, until well combined. Spoon the batter evenly into prepared muffin pan, filling each cup 3/4 way full.

Bake for 15-17 minutes until a toothpick inserted in the center comes out clean. Let cupcakes cool on a cooling rack for 10 minutes.

Filling

While the cupcakes cool, make the cream filling.  Using a mixture, with a whisk attachment, beat the heavy cream, vanilla extract and powdered sugar until stiff peaks form. Fold the sliced strawberries into whipped cream. 

Slice the tops off each cupcake and fill with whipped cream mixture. Place cupcake top back on and sprinkle the tops with powdered sugar. Serve immediately.  Store in Refrigerator.

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