Strawberry Stuffed Heart Cupcakes

February 6th, 2018
Location  •   New England

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We are officially one week away from Valentine’s Day guys, and I honestly can’t wait. I know a lot of people have a rocky relationship with this feeling-themed holiday, but I just love every moment of it! Personally, I use it as a reminder to simply appreciate the people I love in my life. Now Matt is great and all but I think Valentine’s Day extends past romantic relationships, for instance, I always try to text my best friends a sweet message or mail my Mom a card.

I have so many friends that will try to give me the good ole fashion budget excuse, but guys, ANY gest count no matter the budget. So whether that means you’re doing something as simple as picking up there go-to Starbucks drink or baking them a strawberry stuffed cupcake; Valentine’s Day is a reminder to give a little love not spend a lot of money. 

Anway, I’ll admit I’m on a really tight budget this year, due to travel plans, so I told Matt that instead of purchasing him a present I would bake him up something delicious. Now Matt’s favorite foods are as followed: chocolate, strawberries, and cake. Lucky for me these ingredients are pretty easy to throw together and bake up. So yesterday I called up Tessa our TCC videographer and begged her to stop by to film this quick recipe in exchange for a cupcake or two. Being the savor that she is, she agreed to drop everything and to help me shoot this video, and give these cupcakes a test run before the official day. 

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Full disclosure here I’m in no way a skilled baker, in fact, I had serious concerns and self-doubts when it came to whipping up the homemade frosting. Surprisingly though, this WHOLE recipe was effortless. The cupcakes baked really well and almost had a muffin like consistency, making inserting the strawberries in the middle non-disastrous. I mean when I first saw the images of strawberry stuffed cupcakes online, I thought there was noooooo way I could pull it off but, I think they came out not too shabby if I do say so myself. 

Overall I hope this video and recipe inspires you all to get creative with your budget this year. I often find that as I get older, I spend less money on holiday purchases and more time creating things or in this case food that makes my loved ones smile. Now I’d love to hear from you guys, what exactly are you planning on doing this Valentine’s Day? Leave a comment down below and don’t forget to follow us on Instagram for more behind the scenes footage. 

Strawberry Stuffed Heart Cupcakes
Yields 6
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 1 1/2 teaspoons baking powder
  2. 1/2 teaspoon salt
  3. 1 stick unsalted butter, at room temperature
For the Cupcake
  1. 1 1/2 cups all-purpose flour
  2. 3/4 cup granulated sugar
  3. 2 large eggs, at room temperature
  4. 1 teaspoon vanilla extract
  5. 1/2 cup strawberry-flavored milk, at room temperature
  6. 6 strawberries, hulled
For the frosting and topping
  1. 2 cups confectioners' sugar
  2. 1/2 cup unsweetened cocoa powder
  3. 1 stick unsalted butter, at room temperature
  4. 1/2 cup heavy cream
  5. 3 strawberries, hulled and halved lengthwise
For the cupcakes
  1. Preheat the oven to 350 degrees F. Line a 6-cup jumbo muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl.
  2. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture in 3 batches, alternating with the strawberry milk, beginning and ending with flour, until just combined.
  3. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick comes out clean, 25 to 30 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
  4. Using a paring knife, cut a cone-shaped piece of cake out of the top of each cupcake (about the same size as the strawberries), stopping about 1/2 inch from the bottom. Stuff with the strawberries, then cover with a small piece of the removed cake.
Make the frosting
  1. Sift the confectioners' sugar and cocoa powder into a medium bowl. Transfer half of the sugar-cocoa mixture to a large bowl; add the butter and 1/4 cup cream and beat with a mixer on medium-high speed until smooth.
  2. Add the remaining sugar-cocoa mixture and 1/4 cup cream and beat until fluffy. Transfer to a pastry bag fitted with a star tip and pipe onto the cupcakes. Top each with a strawberry half.
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