She Strengthens

Sweet Surprises: Strawberry Cupcakes for All

As a self-proclaimed chocolate aficionado, I never thought I’d fall for a dessert that’s fruity and pink. But these strawberry-filled cupcakes have won me over, and I’m convinced they’ll delight both kids and adults alike.

The Secret to Success

To ensure these cupcakes turn out perfectly, it’s essential to use paper cupcake liners. Trust me, you don’t want the jam sticking to the muffin wells! If your oven is too small to fit two muffin pans side by side, simply arrange the racks in the upper and lower thirds of the oven. Bake as directed, rotating the pans halfway through the cooking time, and you may need to add an extra minute or two to the baking time.

Summer Solstice Menu

These cupcakes were originally featured as part of our Summer Solstice menu, and they’re perfect for warm-weather gatherings.

Yield and Difficulty

Yield: 24 cupcakes
Difficulty: Easy
Total Time: 45 minutes

Ingredients

• 2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon fine salt
• 12 tablespoons unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 2 large egg whites, at room temperature
• 2 large eggs, at room temperature
• 3/4 cup whole milk, at room temperature
• 2 teaspoons vanilla extract
• 3/4 cup Chunky Strawberry Sauce
• Strawberry Cream Cheese Frosting

Let’s Get Baking!

1. Preheat your oven to 350°F and arrange a rack in the middle. Line two 12-well muffin pans with paper cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, cardamom, and salt.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until light in color. Add the sugar and continue beating until the mixture is light and airy.
4. Stop the mixer and scrape down the paddle and sides of the bowl. On medium speed, add the egg whites one at a time, beating well after each addition. Next, add the eggs one at a time, beating well after each addition.
5. Scrape down the sides of the bowl, then add the milk and vanilla on low speed. Mix until combined, but don’t worry if the mixture looks curdled.
6. Add the reserved flour mixture and mix until just combined.
7. Fill each muffin well about three-quarters full. Create a small indentation in the batter, then add 1 heaping teaspoon of strawberry sauce. Repeat in each well.
8. Bake the cupcakes until a toothpick inserted in the center comes out clean, about 18-20 minutes. Let them cool for 5 minutes before transferring to a wire rack to cool completely.
9. Once the cupcakes are completely cool, it’s time to frost them with Strawberry Cream Cheese Frosting. Enjoy!