Strawberries And Cream Filled Cupcakes

Strawberries And Cream Filled Cupcakes – Filled cupcakes sound so labor intensive, but, they’re actually quite easy to assemble and they make for a beautiful presentation. These strawberries and cream filled cupcakes begin with a yellow cake mix, but if you prefer you can make your own  using my homemade butter cake, instead.

The centers of these cupcakes are gloriously filled with fresh strawberries, white chocolate ganache and a creamy, dreamy cheesecake filling…Then,  top each cupcake with a generous dollop of whipped cream and a sweet, juicy, whole strawberry.  There you have it,  a sigh inducing, blissful, 5 star dessert!

For the cupcakes you’ll need:
1 [16.25 oz] box yellow/butter cake mix plus ingredients to prepare OR
1 batch Old Fashioned Butter Cake
For the filling you’ll need:
1 1/2 quarts strawberries, divided
1/2 cup white chocolate chips plus 4 Tbsp heavy cream
1 [3.4 oz] box cheesecake instant pudding mix
1 [8 oz] strawberry spreadable cream cheese, softened
1 1/2 cups whole milk
1 tsp pure vanilla
For the topping:
1 [16 oz] frozen whipped topping thawed or 4 cups sweetened fresh whipped cream
14-16 whole strawberries for garnishing

Directions:
Before you begin, separate 14/16 whole berries for garnishing and cut the rest into small cubes for the filling to equal about 2/3 cup for the filling.  In a microwave safe bowl, melt together 1/2 cup of white chocolate chips and 4 tablespoons of heavy cream. Melt in 30 second increments stopping to stir periodically. Repeat this process until the chocolate is completely smooth then set aside to cool. I usually melt the chocolate before I begin preparing the cupcake batter, to allow it time to cool slightly.

To make the cupcakes:
Preheat the oven to 350°F.  Line 14-16 medium muffin cups with liners.  [tip: The amount of cupcakes you’ll be able to yield depends on how you divide the batter.]

1.  From scratch, prepare 1 batch Old Fashioned Butter Cake
2.  From a box mix, prepare per the instructions on the box, substituting buttermilk in place of water.

Bake the cupcakes for 18-22 minutes or until the centers bounce back when lightly touched and a toothpick comes back clean.  Remove from the pans and onto a wire rack to cool completely.  While the cupcakes are cooling,  prepare the filling.

To make the filling:
Whip together 1 box of cheesecake instant pudding mix and 1 1/2 cups of milk for 2 minutes, until thickened.  Next, add the softened strawberry cream cheese.  Mix until fully incorporated, this will take about 2 minutes.  The cream cheese in these cupcakes will stabilize the filling.  It gives a subtle flavor without the thick texture of a traditional cheesecake.

Add the white chocolate ganache and continue to whip for an additional minute or so until well blended.  If you’re using a stand mixer like I did, switch to the paddle attachment, and add 2/3 cup of cubed strawberries.  [Choose the softest strawberries for the filling, and save 14/16 whole berries for garnishing.]  The strawberries will break down a little, adding extra flavor to the filling, but, some of the chunks should remain, also.  Place the filling into an airtight container and refrigerate to allow the filling to completely set-up, 4 hours is ideal.   I often do this well in advance to save time.

To assemble:
Use a paring knife to cut the centers out of the cupcakes.  Be careful not to cut all the way to the bottom.  Leave about a 1/2 inch border around the edge of each cupcake.  The centers are great for keeping the kids happy while you’re working….

Divide the filling evenly between the cupcakes.

Use a large star tip fitted to a pastry bag and pipe each cupcake with a generous dollop of fresh sweetened whipped cream or thawed whipped topping.  Garnish with one whole strawberry.  Chill until serving. Yield: 14-16 cupcakes

Cook’s note:
The filling can be prepared ahead of time for a time saver, even the night before.  I recommend that you fill these cupcakes on the same day you’re going to serve them to prevent the cupcake shell from becoming soggy.

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Strawberries And Cream Filled Cupcakes

Servings 14 -16

Author Melissa Sperka

Ingredients

• For the cupcakes you'll need:
• 1 [16.25 oz] box yellow/butter cake mix plus ingredients to prepare OR
• 1 batch Old Fashioned Butter Cake
• For the filling you'll need:
• 1 1/2 quarts strawberries divided
• 1/2 cup white chocolate chips plus 4 Tbsp heavy cream
• 1 [3.4 oz] box cheesecake instant pudding mix
• 1 [8 oz] strawberry spreadable cream cheese softened
• 1 1/2 cups whole milk
• 1 tsp pure vanilla
• For the topping:
• 1 [16 oz] frozen whipped topping thawed or 4 cups sweetened fresh whipped cream
• 14-16 whole strawberries for garnishing

Instructions

1. Before you begin, separate 14/16 whole berries for garnishing and cut the rest into small cubes for the filling to equal about 2/3 cup for the filling.
2. In a microwave safe bowl, melt together 1/2 cup of white chocolate chips and 4 tablespoons of heavy cream. Melt in 30 second increments stopping to stir periodically. Repeat this process until the chocolate is completely smooth then set aside to cool.
3. To make the cupcakes: Preheat the oven to 350°F. Line 14-16 medium muffin cups with liners. [The amount of cupcakes you'll be able to yield depends on how you divide the batter.]
4. If making from scratch, prepare 1 batch Old Fashioned Butter Cake
5. If using a box a box mix, prepare per the instructions on the box, substituting buttermilk in place of water.
6. Bake the cupcakes for 18-22 minutes or until the centers bounce back when lightly touched and a toothpick comes back clean. Remove from the pans and onto a wire rack to cool completely. While the cupcakes are cooling, prepare the filling.
7. To make the filling: Whip together 1 box of cheesecake instant pudding mix and 1 1/2 cups of milk for 2 minutes, until thickened.
8. Add the softened strawberry cream cheese. Mix until fully incorporate around 2 minutes. The cream cheese in these cupcakes will stabilize the filling. It gives a subtle flavor without the thick texture of a traditional cheesecake.
9. Add the white chocolate ganache and continue to whip for an additional minute or so until well blended.
10. Add 2/3 cup of cubed strawberries. [Choose the softest strawberries for the filling, and save 14/16 whole berries for garnishing.]
11. Place the filling into an airtight container and refrigerate to allow the filling to completely set-up, 4 hours is ideal. I often do this well in advance to save time.
12. To assemble: Use a paring knife to cut the centers out of the cupcakes. Be careful not to cut all the way to the bottom.
13. Leave about a 1/2 inch border around the edge of each cupcake.
14. Divide the filling evenly between the cupcakes.
15. Use a large star tip fitted to a pastry bag and pipe each cupcake with a generous dollop of fresh sweetened whipped cream or thawed whipped topping.
16. Garnish with one whole strawberry.
17. Chill until serving.

Recipe Notes

The filling can be prepared ahead of time for a time saver, even the night before. I recommend that you fill these cupcakes on the same day you're going to serve them to prevent the cupcake shell from becoming soggy.