These Easy Strawberry and Cream Cupcakes are so refreshing. The strawberry cupcakes are filled with a light and airy mousse, and topped with whipped cream and more strawberries.
If you read my post on Monday, you know that I asked you all for your recommendations on vacuums and now it’s time for me to ask you about mattresses; which has nothing to do with cupcakes. I’ve been wanting a new mattress for quite some time now, and honestly I just want the mattress from the Sheraton hotels. Am I right?
We finally took a step forward and did some mattress shopping this past weekend, and it is not the most enjoyable experience, I have to say. There are so many options, and it is quite the investment. This is not something I take lightly. Isn’t my life so interesting? It’s all mattresses, vacuums and cupcakes over here as I am counting down to the big 3-0 at the end of the month. Ugh. Let’s move on.
I just can’t stop with the cupcakes. A few weeks ago I made batch after batch and stocked up on recipes for the summer. Even though it might be getting warm outside, cupcakes are perfect all year round. These Easy Strawberry and Cream Cupcakes are especially good for summertime.
This starts with a vanilla cake mix and with a few added ingredients, you have something spectacular. I decided to use some strawberry extract to amplify the flavors in the cupcake. This is not the most common extract to find, but if you can get to a Walmart or well stocked grocery store, you’ll be able to find it no problem. If you can’t find it, just substitute it with vanilla extract, but that flavors won’t be as strong.
Then I added some fresh diced strawberries. After I cut up the berries, I dried them and coated them in flour so they don’t sink to the bottom of the cupcake. I love the pop of color and fresh flavor that strawberries add.
Each cupcake is filled with an airy vanilla mousse that is made with a pudding mix and some homemade whipped cream. This is a nice and unexpected surprise when you bite into the cupcakes.
For the topping, I’ve chosen to go with a simple Cool Whip (or homemade whipped cream ) frosting and then I’ve garnished it with a fresh strawberry. There is nothing I love more in the summer time than berries and whipped cream. You don’t have to use Cool Whip, for the topping. You can make a homemade whipped cream using 1 ¾ cup heavy whipping cream and 1 cup powdered sugar. I will always add the strawberry just before serving so that it doesn’t fall off the whipped cream. This is especially important if you are transporting these cupcakes.
I am all about encouraging you to try new cupcakes and new baking experiences. Using a cupcake mix is the perfect way to start and no one has to know!
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- 1 package vanilla cake mix
- ¾ cup water
- ½ cup vegetable oil
- 3 large eggs
- ½ cup light sour cream
- 2 teaspoons strawberry extract
- 1 cup chopped strawberries
- 1 tablespoon flour
- For the filling and topping:
- 1 package instant vanilla pudding (3.4oz)
- ¾ cup milk
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 ½ containers Cool Whip (8 oz containers)
- Fresh strawberries for garnish
- Pre-heat the oven to 350° F and line a cupcake pan with 24 cupcake liners.
- In a medium-sized mixing bowl, combine white cake mix with water, vegetable oil, eggs, sour cream and strawberry extract. Mix all ingredients together until well combined.
- Chop the strawberries into dime size pieces and toss with 1 tablespoon of flour. The flour prevents the strawberries from sinking to the bottom of the cupcake. Add the coated strawberries to the cake batter and fold to incorporate.
- Divide batter evenly between cupcake liners, about 3 tablespoons for each cupcake.
- Bake at 350°F for 14-16 minutes, baking times will vary by oven. Check the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Allow cupcakes to cool completely.
- For the filling and topping:
- In a small bowl, combined pudding mix, and milk and whisk until the pudding mix is dissolved. Refrigerate for 10 minutes until the pudding is firm.
- To make the homemade whipped cream, place a metal mixing bowl in the freezer for 10 minutes until it is completely cold. Whip the heavy cream on medium-high speed for several minutes until it’s starts to thicken .
- Slowly add the powdered sugar and continue beating on medium high until stiff peaks form. Stir the prepared whipped cream into the firmed pudding and fold until well mixed.
- Remove a small piece of the center of your cupcake, using the melon baller or knife. Cut about ⅔ of way down. Set the tops aside.
- Spoon the mouse into a large plastic bag (such as a Ziploc bag) and cut off the tip. Fill the center of the cupcakes with the mousse, dividing evenly between each cupcake. Place the tops of the cupcakes back over the pudding and gently press down.
- For the topping, pipe the Cool Whip onto the cupcakes using a large open star tip and keep them refrigerated until you are ready to serve. Remove the cupcakes from the refrigerator 15 minutes before serving and top with a fresh strawberry.
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Coconut Cream Pie Cupcakes
Strawberry Funfetti Poke Cake