Strawberry Cupcakes With Strawberry Filling: The Perfect Valentine’s Dessert
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Strawberry Cupcakes With Strawberry Filling: The Perfect Valentine’s Dessert
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Make these strawberry cupcakes with strawberry filling and enjoy a perfectly pink and delicious Valentine's Day dessert!
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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.
- Use a hand mixer to beat the mixture until it’s soft and creamy.
- Add the 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.
- Using an electric hand mixer, blend these ingredients until creamy.
- Add the heavy whipping cream and Jell-O powder to the frosting mixture.
- 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.
- 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!
Equipments used:
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 Information
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Calories
499kcal
(25%)
Carbohydrates
50g
(17%)
Protein
8g
(16%)
Fat
29g
(45%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.004g
Cholesterol
121mg
(40%)
Sodium
409mg
(17%)
Potassium
256mg
(7%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Vitamin A
1079IU
(22%)
Vitamin C
123mg
(137%)
Calcium
151mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Calories | 499kcal | 25% |
| Carbohydrates | 50g | 17% |
| Protein | 8g | 16% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 121mg | 40% |
| Sodium | 409mg | 17% |
| Potassium | 256mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 1079IU | 22% |
| Vitamin C | 123mg | 137% |
| Calcium | 151mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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