Strawberry Cupcakes With Strawberry Filling: The Perfect Valentine’s Dessert
Make these strawberry cupcakes with strawberry filling and enjoy a perfectly pink and delicious Valentine's Day dessert!
Servings: 12 cupcakes
Calories: 499kcal
Equipment
- Mixing bowl
- hand mixer
- muffin tin
- cooling rack
- desired decorating tip
Ingredients
Cake
- 2 cups cottage cheese plain
- 3 eggs
- ⅓ cup lemon juice
- 1 box of strawberry cake mix
Frosting Mix
- 3 oz cream cheese softened
- ¾ cup powdered sugar
- 3 cups heavy whipping cream cold
- ¼ cup strawberry Jell-O powder
Filling
- 1 cup frosting mix
- ½ cup freeze-dried strawberries ground
Instructions
- Preheat the oven to 350° F, then line a 12-cup muffin pan or tin with cupcake liners.
- Combine cottage cheese, lemon juice, and eggs in a large mixing bowl.2 cups cottage cheese, 3 eggs, ⅓ cup lemon juice
- Use a hand mixer to beat the mixture until it’s soft and creamy.
- Add the strawberry cake mix.1 box of strawberry cake mix
- Mix until fully combined.
- Use a cookie scoop to fill the cupcake liners with the mixture until they’re ¾ full.
- Bake for 22-25 minutes, or until the cupcakes are slightly beginning to brown.
- Remove them from the oven, and carefully remove the cupcakes from the baking tin. Allow them to cool completely on a wire rack.
- Add cream cheese and powdered sugar to a large bowl to prepare the frosting.3 oz cream cheese, ¾ cup powdered sugar
- Using an electric hand mixer, blend these ingredients until creamy.
- Add the heavy whipping cream and Jell-O powder to the frosting mixture.3 cups heavy whipping cream, ¼ cup strawberry Jell-O powder
- Whip the cream cheese frosting up until stiff peaks form.
- Place 1 cup of frosting mixture into a separate bowl. This will be used for the filling in the center of each cupcake later on.
- Add the remaining frosting to a large piping bag with your desired decorative tip attached. Place it in the refrigerator until it’s ready to use.
- Grind the freeze-dried strawberries, then add them to the bowl with the 1 cup frosting mixture. Stir them until thoroughly combined, then set aside.½ cup freeze-dried strawberries, 1 cup frosting mix
- Once the cupcakes have completely cooled, use a knife or cupcake corer to remove the center from the top of each cupcake.
- Fill the middle of each cupcake with the filling mixture using a butter knife or frosting spreader.
- Take out the piping bag from the fridge and pipe the frosting on top of each cupcake using a circular motion.
- Serve and enjoy!
Notes
- Use Room Temperature Ingredients: For easier and smoother mixing and better texture, make sure your ingredients, like the eggs and cream cheese, are already at room temperature before using them.
- Grind Them Up: You can use a blender to grind the freeze-dried strawberries into powder, or place the fruits inside a ziplock bag and crush them with a rolling pin until they’ve reached a powder-like consistency.
- Chill For Best Results: To make the frosting firmer and easier to handle, you can chill it in the fridge for about 30 minutes before you pipe it on each cupcake.
- Check For Doneness: Insert a toothpick at the center of the cupcake to see if it’s finished baking. If the toothpick comes out clean, or with only a few moist crumbs, then they’re done.
- Just Add Salt: If needed, incorporate a pinch of salt into the batter or frosting to keep the cupcakes from being overwhelmingly sweet.
Nutrition
Calories: 499kcal | Carbohydrates: 50g | Protein: 8g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 121mg | Sodium: 409mg | Potassium: 256mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1079IU | Vitamin C: 123mg | Calcium: 151mg | Iron: 3mg