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Strawberry Cream Cupcakes

Strawberry Cream Cupcakes
This image courtesy of lifesambrosia.com

Some of the most-loved dessert recipes are those that are made from scratch. They are the desserts that are adored, craved, and asked for most at parties all year round. So when you need a special dessert for a special occasion, these Strawberry Cream Cupcakes are what you should turn to. It's a basic recipe that is nearly impossible to make a mistake with, and a frosting recipe that can be made to cater to any event. Ahh, the power of the almighty food coloring. As if this recipe wasn't easy enough, the frosting has only two ingredients! Enjoy.

Makes24

Preparation Time10 min

Cooking Time20 min

Ingredients

  • 1 1/2 cup butter, room temperature, divided
  • 1 1/3 cup granulated sugar
  • 3 large eggs
  • 3 teaspoons vanilla extract , divided
  • 3 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk, divided
  • 4 cups plus 2 tablespoons powdered sugar
  • 8 ounces strawberry cream cheese, softened
  • 2 to 4 drops red food coloring
  • white pearl candies (optional)

Instructions

  1. Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners.

  2. Beat together 1 cup of butter and 1 1/3 cups sugar together until fluffy. Beat in the eggs one at a time. Be sure to scrape down the sides of the bowl after adding each egg. Beat in 2 teaspoons vanilla.

  3. In another bowl sift together flour, baking powder and salt.

  4. Add in half of the dry ingredients. Beat in 1/2 cup of milk. Beat in remaining dry ingredients followed by 1/4 cup of milk.

  5. Fill cupcake liners 2/3 full. Bake for 20 - 25 minutes or until a toothpick inserted comes out with just a few crumbs on it. Remove cupcakes and cool completely.

  6. Combine strawberry cream cheese and 2 tablespoons of powdered sugar together in a bowl. Mix well. Stuff into a pastry bag fitted with a small tip. Use a paring knife to make a small hole in the middle of the cupcake but don't go all the way through. Squeeze a small amount of the filling into the cupcakes, the cupcakes may bulge a little.

  7. Use a mixer to beat remaining 1/2 cup of softened butter and remaining powdered sugar together until fluffy. Beat in remaining 1/4 cup of milk and remaining teaspoon vanilla. Drop a couple of drops of red food coloring into the frosting. Mix well. Add more if you want a deeper pink. Frosting should be stiff but spreadable.

  8. Stuff a piping bag, fitted with the decorating tip of your choice and frost cupcakes. Top with white pearls. Serve.

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