Strawberry Filling for Cupcakes candles
Strawberry Cupcakes candles
There’s something special about strawberry filling for cupcake candles. It’s a classic flavor that never goes out of style, and it always reminds people of summertime and happiness. Whether you’re making them for a birthday party or just to have them around the house, these delicious treats are sure to be a hit with everyone!
Hi Susan, either cupcake recipe would work with the strawberry filling, the vanilla yellow cupcakes are like a birthday cake cupcake. If you’re going for strawberry shortcake I’d top them with a stabilized whipped cream instead of buttercream frosting.
I would not recommend using buttermilk in this recipe, it would change the chemistry of the batter. Instead, I’d look for a cupcake base that does use buttermilk, then core and fill it with the strawberry filling. Here’s an option:
I’m very disappointed in this recipe, there isn’t even the slightest hint of strawberry flavor and I agree with many other reviewers that they have more of a muffin texture than cake. I’m going to put chocolate frosting on these and find another recipe for strawberry cupcakes.
I made this for my birthday and V-Day last night! These were amazing. The cupcakes were deliciously moist and the strawberries topped it off! I also made the strawberry frosting recipe which was also perfect! I have never made cupcakes that tasted this good. Thanks for a great recipe!
EVERYONE loves these Cutesy Cupcake. I’ve had people tell me they like the moist cake while others love the frosting. The first time I made these, I topped each cupcake with a mound of frosting just the SPRINKLES cupcakes. It was too much frosting for me so since then I’ve doubled the cupcake batter for each frosting recipe. One last thing, I used frozen strawberries from Trader Joes — too risky with fresh this time of year — and the cupcakes were YUMMY!!
These were sooo yum. I was worried that they would be too sweet, but my double batch came out perfect. the texture is great, nice and fluffy. I am letting them sit over night and frosting them in the morning. I will definitely make them again, what a great way to use up strawberries that are ready to go bad.
I have made these many times now and they are always requested. The first time I made them, I found them a little bland but not dense in any way. The second time I doubled the amount of Strawberry puree I put into both the cake and the frosting — they were awesome. Having used both fresh and frozen, the frozen always come out better — not sure why! The other thing I noticed is that they taste twice as good the next day — store them in a cold place overnight and the frosting tastes like strawberry ice cream.
These were a runaway hit!! I made these along with half a batch of Billy’s Vanilla Vanilla Cupcakes for my cousin’s birthday the other week and these by far were the more popular of the two. They were sweet, had the perfect cupcake consistency — not too dense or too light, and slightly spongy. I mixed frozen and fresh strawberries in the frosting, and used only frozen berries for the batter and they had *intense* berry flavor. Would be perfect for kids, too.