Strawberry Cream Cupcakes

I wanted to make strawberry cupcakes for Lexie Kate's birthday and came across several recipes online. I combined them and then made some changes to make them fit exactly what I was looking for. These cupcakes are divine and although I'm usually not a strawberry fan, they might be one of my favorite cupcakes so far.


Cupcakes (Makes about 18)

• 2 cups sifted flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 1/4 cup frozen strawberries

Directions
1. Preheat the oven to 350 degrees F.

2. Mix the flour, baking powder, baking soda, and salt in a bowl. Set aside.
3. Cream the butter and sugar together in a bowl. Beat in the eggs and vanilla. Stir in the flour mixture alternating with the sour cream.
4. Puree the strawberries in a blender or food processor.
5. Fold the strawberry mixture into the batter.
6. Bake for 14-20 minutes. (My oven cooks quickly so I do 14 minutes but adjust time according to your oven.)
7. Scoop the middle out of the cupcakes with a small spoon (I use a melon baller) and put in a small amount of strawberry mousse.
8. Pipe on the frosting with a piping bag and a 2M tip from Wilton.
9. Enjoy!!


Strawberry Mousse Filling

• 3-4 cups of frozen strawberries
• 1/2 cup sugar
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Directions
1. In a food processor, combine strawberries and sugar; cover and process until smooth.
2. Add in pudding mix.
3. Put mixture into a bowl and fold in Cool Whip.

Vanilla Buttercream Frosting

• 1 stick of unsalted butter
• 2-3 cups of confectioners sugar (I prefer my frosting not too sweet so I use 2 cups)
• 1 teaspoon vanilla extract
• 5 tablespoons heavy whipping cream
• Pinch of salt

Directions
1. Cream butter and sugar together.
2. Add vanilla and whipping cream 1 tablespoon at a time.
3. Add salt.