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strawberries and cream cupcakes (filled)

(2)
Desiree_Stone avatar
Blue Ribbon Recipe by
Desiree Stone
@Desiree_Stone
Dalton, PA

Over the last two years, I have experimented with different variations of many desserts. First, I tried pies which I decided wasn't my forte. I then tried cheesecakes, cakes, fudge, cookies, and now cupcakes! I came across a few recipes that I liked and decided to combine them into one dessert dish. Strawberries and cream cupcakes filled with a homemade marshmallow creme filling - yummy. After having my family and some of my coworkers try these, I decided it would be a nice idea to enter them into a fair for judgment. To my surprise, I got first place! Enjoy.

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Blue Ribbon Recipe

We loved this fabulous strawberry cupcake. It's a small-batch cupcake recipe that takes a little bit of work, but the final result is worth it. The cake part is light and fluffy with a classic vanilla flavor. Homemade marshmallow creme is a little surprise when you bite into the cupcake. Thick, sweet, and creamy, it's so much better than anything you'd buy at the store. Creamy and fluffy, the frosting has just the right amount of strawberry flavor. A delicious cupcake for any occasion everyone will love.

— The Test Kitchen @kitchencrew
(2)
yield 12 serving(s)
prep time 50 Min
cook time 20 Min
method Bake

Ingredients For strawberries and cream cupcakes (filled)

  • CUPCAKES
  • 2 lg
    egg whites
  • 1 c
    all-purpose flour
  • 1/2 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1/4 c
    butter, softened
  • 3/4 c
    + 2 TBSP granulated sugar
  • 1/2 tsp
    pure vanilla extract
  • 3/4 c
    buttermilk
  • MARSHMALLOW CREME FILLING
  • 3/4 c
    granulated sugar
  • 1/2 c
    light corn syrup
  • 1/4 c
    water
  • 1/8 tsp
    salt
  • 2 lg
    egg whites
  • 1/4 tsp
    cream of tartar
  • 1 1/2 tsp
    pure vanilla extract
  • STRAWBERRY CREME BUTTERCREAM FROSTING
  • 1 1/2 stick
    unsalted butter
  • 1 c
    marshmallow cream (filling)
  • 3 - 4 1/2 c
    powdered sugar
  • 1 tsp
    pure vanilla extract
  • 1/4 c
    strawberries, pureed

How To Make strawberries and cream cupcakes (filled)

  • Let the egg whites, butter, and buttermilk come to room temperature.
    1
    For the cake, set egg whites, buttermilk, and butter out at room temperature for no less than 30 minutes.
  • Prepare the muffin tins.
    2
    Prepare a muffin pan by placing aluminum muffin cups in each indention.
  • Combine flour, baking powder, baking soda, and salt.
    3
    Preheat over to 350 degrees F. Combine flour, baking powder, baking soda, and salt in a small mixing bowl; set aside.
  • Cream butter, sugar, and vanilla.
    4
    Cream butter, sugar, and vanilla in a separate bowl (medium mixing bowl).
  • Add egg whites.
    5
    Add egg whites, little by little, until completely combined.
  • Add flour.
    6
    Alternately add flour mixture and buttermilk.
  • Add buttermilk.
    7
    Beat after each addition until all is combined.
  • Add batter to the cupcake tin.
    8
    Pour a 1/4 cup scoop of cake mixture into each muffin cup.
  • Bake the cupcakes.
    9
    Bake at 350 degrees for 18-20 minutes.
  • Egg whites and cream of tartar in a mixing bowl.
    10
    For the marshmallow creme filling, place egg whites and cream of tartar in a stand-up mixer, such as Kitchen-Aid. Whip on medium while making the syrup.
  • Sugar, corn syrup, water, and salt in a saucepan boiling.
    11
    Combine sugar, corn syrup, water, and salt in a small saucepan over medium heat. Bring to a boil, stirring occasionally, until the mixture has reached 240 degrees (you will need a candy thermometer for this).
  • Slowly add syrup to the egg whites.
    12
    Add syrup, slowly, to the now-whipped egg whites mixing as you go. Then add the vanilla extract. Once it is all added continue beating.
  • Continue to whip.
    13
    Whip for an additional 6-8 minutes until thickened. The creme should be thick and glossy.
  • Whip butter.
    14
    For the strawberry creme buttercream frosting, whip butter, until creamy, in a small mixing bowl.
  • Add marshmallow creme and vanilla.
    15
    Add marshmallow creme and vanilla; combine until smooth.
  • Add sifted powdered sugar.
    16
    Sift powdered sugar over the creamed mixture and combine. This will ensure no lumps form.
  • Mix in strawberry puree.
    17
    Mix in the strawberry puree until the desired consistency is reached.
  • Pipe remaining marshmallow creme into the cooled cupcakes.
    18
    Once the cupcakes are cooled, pipe the marshmallow creme into the middle of each cupcake. Stick the tip about halfway into the middle of the cupcake. Squeeze for a second and lift the pastry bag away with care.
  • Frost the cupcakes.
    19
    Using another pastry bag, pipe frosting onto cupcakes using an up and down continual motion to create a slight wave. Start from the outside in (let a little bit of the cream filling show in the center which creates a flower effect. Store in the refrigerator for freshness.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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