Strawberry Cream Cupcakes

By AzWench

Birthdays are a big deal in my family. Each birthday girl or boy gets to request his or her own favorite cake for the day. My mom’s favorite is German Chocolate. I like coconut with lemon cream filling. My sister Brittyn loves strawberry cream cake. I fact she loves it so much that I have nicknamed it“Brittyn’s birthday cake.”This is the cupcake version of Brittyn’s much loved cake. Once your friends and family have tasted these fluffy, creamy cupcakes, don’t be surprised if they start requesting them for birthday’s too!

Ingredients

• 1 box (16 ounces) angel food cake mix
• 1 package (8 ounces) cream cheese, at room temperature
• 1 cup sweetened condensed milk
• 1 cup sliced strawberries plus 15 slices for garnish
• 2 cups heavy cream, cold
• 5 tablespoons powdered sugar

Details

Servings 15

Preparation

Step 1

Preheat the oven to 350 degrees. Line a 6-cup jumbo muffin tin with paper liners.

Prepare the angel food cake batter according to package directions. Fill the paper liners three-quarters of the way to the top with batter. Bake until the cupcakes just start to turn golden brown, 15 to 17 minutes. Remove the cupcakes from the pan and transfer to a rack to cool completely. Let the muffin tin cool and repeat for 2 more batches (the last batch will only be 3 cupcakes).

Using an electric mixer, beat the cream cheese in a medium bowl until smooth. Beat the condensed milk. Fold in the 1 cup strawberries. Refrigerate until it firms up, about 40 minutes.

Once the filling has firmed up and the cupcakes have cooled completely, carefully cut off the cupcake tops with a sharp knife and push down on the airy cake to make a 1-inch-deep well. Fill the well with the strawberry filling using a small spoon. Replace the cupcake tops, pressing lightly to seal.

Beat the cream in a cold bowl with an electric mixer until soft peaks form. Beat in the powdered sugar until combined. Fill a resealable plastic bag with the whipped cream and snip off the corner of the bag.

Pipe the whipped cream onto the tops of the cupcakes in a circular motion. Top with a strawberry slice. Serve immediately or refrigerate until ready to serve.