Ingredients

The following ingredients have 4 Servings
  • 6 Tbsp unsalted butter, (room temperature)
  • 3/4 cup granulated sugar
  • 1 1/3 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup whole milk
  • 1/2 Tbsp vanilla
  • 3 large egg whites
  • 1 cup chopped fresh strawberries, (plus 6 halved strawberries for topping cupcakes)
  • 1 batch strawberry filling ((recipe below))
  • 1 batch mint goat cheese buttercream ((recipe below))
  • 1 cup chopped fresh strawberries
  • 1/4 cup granulated sugar
  • 1 tsp cornstarch
  • 2 Tbsp lemon juice
  • 1/2 cup (1 stick) unsalted butter, (room temperature)
  • 6 oz. goat cheese, (room temperature)
  • 2 cups confectioners' sugar
  • 1 Tbsp finely chopped mint

Instruction

  • Pre-heat oven to 350 degrees and line a cupcake tin with papers.
  • Cream butter and sugar in a stand mixer or in a large bowl with a hand mixer, until light and fluffy.
  • In a separate bowl, whisk together the flour, baking flour, and salt together.
  • Slowly mix the dry ingredients into the butter and sugar, alternating with the milk. Add the vanilla and mix until just blended, taking care not to over-mix. The batter will be thick.
  • In another separate bowl, whisk the egg whites with a hand mixer until stiff peaks form. Gently fold the egg whites into the batter, until just blended. Fold in the strawberries, as well.
  • Fill cupcake papers about 3/4 of the way with batter. Bake for 16-18 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
  • After cooling in the tin for a few minutes, move cupcakes to wire rack to cool completely.
  • Core out center of cupcake with a cupcake corer or knife and fill each cupcake with the cooled strawberry filling. If you want, you can place the cored out portion of the cupcake back on.
  • Pipe frosting on to cupcakes and top each with half a fresh strawberry.