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  • Writer's pictureJessica

Strawberry & Vanilla Bean Cupcakes

Updated: Sep 1, 2019

Inspired by this cake recipe from Taste of Home

Tools + Supplies

  • muffin pan

  • cupcake liners

  • saucepan

  • stand mixer with whisk and paddle attachments

  • icing bag with filling tip and star tip


  • 6 eggs

  • 1 cup unsalted butter, room temp

  • 1 3/4 cups sugar, divided

  • 2 tsp vanilla extract

  • 2 vanilla beans

  • 3 cups cake flour

  • 3 tsp baking powder

  • 1/2 tsp salt

  • 1 cup whole milk

  • strawberry pie filling

  • strawberry preserves

  • strawberries


  • Preheat oven to 350.

  • Separate egg yolks and whites

  • In a large bowl, combine flour, baking powder, and salt.

  • In stand mixer with paddle attachment, cream butter and 1 cup of sugar until light and fluffy. Add egg yolks, one at a time, fully combining after each addition. Add vanilla. Split vanilla beans and scrape seeds into butter/sugar mixture. Then add dry ingredients in small increments, alternating with milk, fully combine after each addition.

  • In stand mixer with whisk attachment, beat egg whites on medium speed, gradually adding remaining sugar (one spoonful at a time), until stiff peaks form. Then fold into the batter.

  • Fill cupcake liners 2/3 of the way. Bake for 25-30 minutes.

  • Once cupcakes are completely cool, fill with strawberry pie filling. I was short on time and just used the canned kind from Kroger.

  • Top with whipped cream cream cheese icing (combined with strawberry preserves to taste), and sliced strawberries.

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