Valentine’s Day is filled with hugs, candy, and surprises. And boy oh boy, Strawberry Stuffed Cupcakes are a fun-filled surprise for any cupcake lover. With this recipe, we are giving my soft, fluffy, and so much aromatic vanilla cupcake recipe used last year a Valentine’s Day makeover; a blush pink makeover. Pink cupcakes on Valentine’s Day topped with a marshmallow strawberry heart make these delicious treats such a playful way to share with your special someone and your friends this Valentine’s Day!

Be sure to subscribe & ring the bell on the MANCAKE baking channel for weekly recipes & tutorials this way you can bake right along with me. Click – MANCAKE YouTube Channel

Be sure to enter the MANCAKE KitchenAid giveaway.

I have 20 KitchenAid Stand Mixers to giveaway & one of them could be yours!

Strawberry Stuffed Cupcakes

Strawberry Stuffed Cupcakes

Prep Time: 10 minutes
Cook Time: 45 minutes
Additional Time: 10 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 2 & 1/4 cups flour
  • 2 1& /4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 stick butter at room temperature
  • 1 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 5 egg whites at room temperature
  • 1 & 1/2 teaspoons clear vanilla
  • 1 cup whole milk at room temperature
  • 1 stick butter at room temperature
  • 1/2 cup vegetable shortening
  • 3/4 cup cocoa powder
  • 1 teaspoon vanilla
  • 4 cups powdered sugar, sifted
  • 4 tablespoons heavy cream at room temperature
  • 1 pack of PEEPs marshmallow hearts
  • 1 pack of lollipop sticks
  • pink food gel color
  • 1 pack of strawberries

Instructions

  1. Preheat oven to 325 degrees.

Cupcakes

  1. Whisk dry ingredients together.
  2. In another bowl, beat butter & sugar together until light & fluffy.
  3. Add oil & incorporate.
  4. Add egg whites & full incorporate.
  5. Add clear vanilla **regular vanilla will work just as well**
  6. Starting & ending with flour mixture, alternate between flour mixture & milk while being sure to whisk after each addition.
  7. Add in a few drops of pink food gel color and mix in on a low speed until color is fully incorporated.
  8. Bake for 25 - 30 minutes or until a cake tester comes out clean.

Chocolate Buttercream

  1. Sift 4 cups of powdered sugar & set bowl aside.
  2. Cream butter & shortening.
  3. Add cocoa powder & vanilla.
  4. Scrape down the sides.
  5. Place your mixer on the lowest speed & slowly add in your powdered sugar, 1/2 cup at a time.
  6. Do not worry if your buttercream looks crumbly & dry because we will fix that next.
  7. Scape down the sides one last time.
  8. With your mixer on, slowly add in heavy cream.
  9. Turn mixer up to a medium speed until you have light & fluffy consistency you are looking for (about a minute or so).

Decorating

  1. Once your cupcakes have cooled, core each cupcake about halfway through.
  2. Fill each cupcake with chocolate buttercream.
  3. Cut the tops off of each strawberry and place one strawberry into each cupcake.
  4. Top all of your cupcakes with a generous amount of chocolate buttercream.
  5. Using your lollipop sticks, gentle press into each PEEPS marshmallow heart.
  6. Give each strawberry stuffed cupcake one PEEPS marshmallow heart lollipop.

Notes

  • If you’d prefer to skip the shortening, simply swap it out with 1 additional stick of room temperature butter.
  • If you’d prefer a more white, stiffer, buttercream then simply omit the butter & replace with 1 additional cup of shortening. Also be sure to swap out the vanilla extract for clear vanilla extract.
  • Make sure you sift your powdered sugar. This will help the sugar mix into the butter & shortening smoothly.
  • When all your powdered sugar has been added in, the buttercream will appear dry. Don’t raise the alarms. When adding in your milk or heavy cream, your buttercream will start to have the fluffy texture it‘s known for.
  • Keep in mind that your heavy cream should be added in 1 tablespoon at a time. I do this way to make sure I am not drowning my buttercream to the point of a soupy mess.
  • Also worth mentioning, if desired, you can easily swap out the heavy cream for equal parts of your preferred milk.
  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.

More Recipes You Might Enjoy:

Be sure to subscribe & ring the bell on the MANCAKE baking channel for weekly recipes & tutorials this way you can bake right along with me. Click – MANCAKE YouTube Channel

Stay Updated on All Things In and Out of the MANCAKE Kitchen:

More Cake Theme Tutorials👉 https://bit.ly/2NN3s39Let’s have a Llama Party! I had so much fun working with fondant though more practice will definitely be needed😅 Also been enjoying learning new techniques to share with everyone here so keep sending those comments over on the MANCAKE channel with what you'd like to see make next. I'll see you all very soon with another yummy tutorial so be sure to ring the bell when you subscribe 👉 https://bit.ly/30otZW3

Posted by Man Cake on Wednesday, July 10, 2019

What I Use To Make Videos:

MANCAKE Tech: