Strawberry & Vanilla Bean Cupcakes
Updated: Sep 1, 2019
Inspired by this cake recipe from Taste of Home
Tools + Supplies
stand mixer with whisk and paddle attachments
icing bag with filling tip and star tip
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
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.