Description
Tender vanilla cups injected with homemade strawberry compote and topped with fluffy buttercream. A modern twist on classic filled pastries with a bright, fresh flavor profile and a gooey surprise in every bite.
Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup unsalted butter, softened
2 large eggs
1 1/2 cups milk
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon pure vanilla extract (non-alcoholic)
1/2 teaspoon almond extract (optional, non-alcoholic)
2 cups fresh strawberries, chopped
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon lemon juice
1/4 teaspoon salt
1 cup unsalted butter, softened
4 cups powdered sugar
2–4 tablespoons milk
1 tablespoon non-alcoholic vanilla extract
Instructions
Preheat oven to 350°F (180°C)
Line a cupcake tin with 12 paper liners
In a bowl, whisk together flour, baking powder, salt, and 1/2 teaspoon sugar
In a separate bowl, cream butter and 1 cup granulated sugar until smooth
Add eggs, milk, vanilla extract, and almond extract (if using), mixing well
Fold wet ingredients into dry ingredients until just combined
Divide batter evenly into cupcake tins and bake for 18-20 minutes until golden and a toothpick comes out clean
Let cupcakes cool completely
In a saucepan, combine strawberries, 1/4 cup sugar, cornstarch, lemon juice, and 1/4 teaspoon salt
Cook over medium heat, stirring frequently, until mixture thickens and berries break down
Remove from heat and let compote cool
For frosting, beat butter until creamy and gradually add powdered sugar
Mix in 2-4 tablespoons milk and vanilla extract to reach desired consistency
Use a piping gun to inject 1-2 teaspoon compote into the center of each cooled cupcake
Top each cupcake with frosting and serve at room temperature
Notes
Ensure vanilla and almond extracts are non-alcoholic for dietary compliance
Inject compote while cupcakes are warm for better adherence
Use chopped strawberries for better texture in the filling
Storage: Keep at room temperature up to 2 days or refrigerate up to 5 days
Freeze unfilled cupcakes for up to 2 months
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg