Yellow Cupcakes With Strawberry Frosting Recipe – Step by Step Guide

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Yellow Cupcakes With Strawberry Frosting Recipe – Step by Step Guide: This is a great recipe for yellow cupcakes with strawberry filling on top. Enjoy the sweet symphony of flavors. These cupcakes are sure to make your day and your taste buds happy, whether you’re enjoying a special event or just want a sweet treat.

Yellow Cupcakes With Strawberry Frosting Recipe – Step by Step Guide

You can make a lot of these delicious cupcakes quickly because they only need a few simple items and are easy to follow.


For the strawberry puree 

  • 2 pints fresh strawberries
  • 2 Tbsp lemon juice

For the cupcakes

  • 4 cups cake flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups unsalted butter, room temperature
  • 3 cups granulated sugar
  • 2 tsp almond extract (feel free to substitute vanilla extract)
  • 6 large eggs
  • 1 1/2 cups whole milk

For the frosting

  • 1 1/2 cups butter, unsalted, room temperature
  • 8 ounces cream cheese, room temperature
  • 11 cups powdered sugar

Also See:

Banana Blondies Recipe – Step by Step Guide


  • Separate the strawberry halves by cutting off the tops. Put them in a food processor or a high-speed mixer like a Vitamix. Puree them until they’re smooth. To make the sauce, put the puree and lemon juice in a heavy medium-sized pot.
  • Set it on the stove and boil them. Slowly raise the heat and let the puree boil for twenty to thirty minutes, or until it gets thick enough to measure half a cup. So it doesn’t burn, keep an eye on it and stir it often with a plastic spoon or spatula.
  • Put the thickened mush in a bowl and put it in the fridge until it’s cold. This is what your strawberry filling will look like. Note: You can make this mush ahead of time. Put muffin tin cups in 12-cup muffin tins and heat the oven to 350F.
  • The baking powder, salt, and cake flour should all be mixed together with a whisk. Put away. To make the butter and sugar light and fluffy, use an electric mixer or a stand mixer with a paddle attachment. This should take about 5 minutes.
  • First add the almond or vanilla extract. Then add the eggs one at a time, making sure to beat well between each one. As you beat, make sure to scrape down the sides and bottom of the bowl to make sure everything is mixed in. There is a lot of batter and eggs here, so it needs to be mixed well.
  • Mix the flour mixture and milk together and add it slowly, about two to three batches at a time. Don’t mix the batter too much after adding the flour blend! Just mix it enough so that there are no more dry flour streaks.
  • Fill up about two thirds of the way to the top of each muffin tin cup with batter. They should be baked for 20 to 22 minutes, or until they are swollen and the tops spring back when touched lightly. If you stick a finger in the middle, it comes out clean of wet batter. Watch out not to bake these too long.
  • First, let the cupcakes cool in the pan for a few minutes. Then, move them to a baking rack to cool fully before frosting. Make the filling while the cupcakes are baking. I use my stand mixer again, but you can use electric beaters instead if you’d like.
  • First, mix the butter, then add the cream cheese and strawberry puree (1/2 cup). Next, add the sifted powdered sugar one cup at a time. Clean the bowl’s sides often. It should be thick and creamy.
  • If it’s too thin, add a little more sugar and beat it in. You can add some milk or lemon juice if it seems too thick. Once the cupcakes are completely cool, pipe or spread a lot of frosting on them.


  • Calories: 440 kcal
  • Carbohydrates: 66 g
  • Protein: 4 g
  • Fat: 19 g
  • Saturated Fat: 11 g
  • Polyunsaturated Fat: 1 g
  • Monounsaturated Fat: 5 g
  • Trans Fat: 1 g
  • Cholesterol: 76 mg
  • Sodium: 130 mg
  • Potassium: 128 mg
  • Fiber: 1 g
  • Sugar: 55 g
  • Vitamin A: 617 IU
  • Vitamin C: 16 mg
  • Calcium: 49 mg
  • Iron: 1 mg

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