Strawberry Filled Cupcakes

Step 1

Preheat oven to 350 degrees and line cupcake pan with liners. Set aside.

Step 2

In a medium bowl, whisk (or sift) together the dry ingredients: cake flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, cream together butter and granulated sugar. Add vanilla and beat until incorporated. Add egg whites and beat until light and fluffy, about 1 minute.

Step 4

Add flour mixture to butter mixture in thirds, alternating with the milk, until all ingredients are incorporated and batter is smooth. Do not overmix.

Step 5

Pour batter into cupcake liners, filling each 2/3 full. Batter will fill 15 cupcake liners. Bake in preheated oven for 16-18 minutes, or until a toothpick comes out clean.

Step 6

Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling.

Step 7

In a saucepan over medium heat, add strawberries, sugar, lemon juice, and cornstarch. Stir to combine.

Step 8

Bring to a boil. Reduce heat to medium-low and cook for 4-5 minutes, or until mixture has thickened. Remove from heat and allow to cool.

Step 9

Gently core the center of each cupcake (about a 3/4" circle) and fill with cooled strawberry filling. Be careful not to core through the bottom of your cupcake. Leave about 1/2" on the bottom so your filling doesn't fall through when unwrapped.

Step 10

In a large bowl, add room temperature butter, beat until creamy, about 1 minute.

Step 11

Add confectioner's sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.

Step 12

Add vanilla extract. Then, add heavy cream and whip for an additional 3-4 minutes, or until light and fluffy. Add additional heavy cream as needed to reach desired consistency.

Step 13

Pipe or spread frosting with a knife onto cupcakes and serve.