Strawberry Cupcakes with Strawberry Filling
Soft strawberry cupcakes filled with homemade strawberry coulis and topped with strawberry buttercream.
Servings: 24 cupcakes
Ingredients
For the Strawberry Puree
- 32 oz strawberries 900g (fresh or frozen)
- 1 cup White Sugar 200g
For the Strawberry Cupcakes
- ¾ cup Milk 177g
- ¼ cup Vegetable Oil 72g
- 3 Eggs
- 2 ¾ cups Cake Flour 312g
- 1 ¾ cups White Sugar 350g
- 1 ½ tablespoon Baking Powder
- ½ teaspoon Salt
- 1 tablespoon Vanilla
- 2 sticks Butter 227g (room temperature)
- ¾ cup Strawberry Puree as made above
For the Strawberry Russian Buttercream
- 4 sticks Butter 454g
- 2 cans Condensed Milk 792g (2 x 14 oz cans)
- ¾ cup Strawberry Puree to taste
- 1 teaspoon Vanilla
Instructions
Make the Strawberry Puree
- Place the strawberries and sugar in a high-sided saucepan over medium-high heat. If your strawberries are fresh rather than frozen, add a splash of water to the pan too.
- Stir occasionally while the strawberries break down and the sugar dissolves. You can use a potato masher to help the strawberries along if you like.
- Let the strawberry mixture boil until it thickens and looks slightly gelatinous.
- Remove from the heat and let cool for 10 minutes, then transfer to a blender or food processer and blitz until smooth.
- If you want super smooth strawberry coulis with no bits of fibre, pass the puree through a fine mesh sieve. If you'd like some small chunks of strawberry then you can leave it as is.
- Cover in plastic wrap and let cool completely before using.
- I have a full recipe post about how to make strawberry puree if you'd like more detials.
Make the Strawberry Cupcakes
- Preheat oven to 335°F / 170°C and line muffin pan with cupcake liners.
- Mix the milk with the eggs and vanilla. Whisk together lightly and set aside.
- Place the flour, sugar, baking powder and salt into the bowl of your mixer and turn on low with your paddle attachment.
- Slowly add the butter, one small chunk at a time. Once it's all in it should look kind of like chunky breadcrumbs.
- Add the oil and strawberry puree and slowly turn your mixer up to a medium speed. Beat for exactly two minutes.
- Scrape the sides of your bowl to make sure there are no lumps, then turn the. mixer back on low.
- Add the milk/egg mixture slowly and mix on low until just combined.
- Divide the batter into your cupcake liners and bake for 18 minutes or until slightly springy to the touch.
- Let sit for five minutes in the muffin pan and then transfer to a cooling rack to cool completely.
Make the Strawberry Russian Buttercream
- Turn the mixer down to medium speed and slowly drizzle in the condensed milk as it mixes.
- Once all the condensed milk is added, turn the mixer up to high speed for 1 minute. The frosting should be thick and glossy.
- Add vanilla and strawberry puree and whip for another minute.
- For more in depth info about this frosting - read my Russian Buttercream recipe post.
Assemble Strawberry Cupcakes
- Once cupcakes have completely cooled, use a cupcake corer or spoon to core out the middle of the cupcakes.
- Fill each cupcake with 1 teaspoon of strawberry coulis. You can either put the 'tops' back in the middle or just eat them - it doesn't make a difference.
- Frost the cupcakes with the strawberry buttercream - you can pipe the frosting on or spread it on with a palette knife.
Notes
I always recommend weighing your ingredients on a scale rather than using cup measures - it's incredibly hard to be accurate when measuring with cups, so using a scale will give much better and more consistent results.