Small Batch Strawberry Filled Cupcakes
These strawberry filled cupcakes are the perfect treat! They are light, fluffy and bursting with flavour. Each vanilla cupcakes has a secret strawberry tucked inside!
Servings 10
Ingredients
- ¼ cup unsalted butter at room temperature
- ¼ cup vegetable oil
- ¾ cups granulated sugar
- 3 egg whites at room temperature
- ½ tablespoon pure vanilla extract
- 1½ cups cake flour
- ½ tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cups buttermilk at room temperature
- 10 medium strawberries cored
Instructions
- Wash and core 10 strawberries. Set aside.
- Preheat oven to 325 degrees. Line a cupcake tray with 10 liners. Set aside.
- In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.
- Into the bowl of an electric stand mixer add butter and vegetable oil. Cream together butter and vegetable oil until completely combined (2-3 minutes). Scrape down the sides of the bowl
- With the mixer on low speed, gradually pour in sugar. Turn mixer to medium to high and mix until light and fluffy 1-2 minutes
- With the mixer on low speed, add in egg whites one at a time. Allow each to combine before adding in the next. Add in vanilla extract mix until combined.
- Scrape down the sides of the bowl. With the mixer on low speed, add one third of the flour mixture into the bowl and mix until just combined.
- Scrape down the bowl and add one half of the butter milk and again mix until just combined. Repeat this process. Begin and end with the flour mixture.
- Do not over mix or your cupcakes will become quite dense.
- Spoon approximately 2 tablespoon of batter into bottom of cupcake liners.
- Place cored strawberry standing up into the bottom of each cupcake liner.
- Spoon batter around strawberry and on top. Bake for 18-20 minutes. Allow to cool completely before frosting.