VANILLA CUPCAKES WITH STRAWBERRY FILLING

Vanilla Cupcakes with Strawberry Filling image

Sweet almond-vanilla cupcakes filled with a cool strawberry-lemon mousse. People will think you spent hours in the kitchen! Refrigerate any leftover cupcakes.

Provided by Band

Categories Desserts Cakes Strawberry Cake Recipes

Time 1h

Yield 18

Number Of Ingredients 13

Ingredients

nonstick cooking spray
1 (15.25 ounce) package white cake mix
1 cup water
⅓ cup vegetable oil
3 large egg whites
2 teaspoons almond extract
2 teaspoons vanilla extract
6 ounces fresh strawberries, hulled
¼ cup strawberry jam
3 teaspoons fresh lemon zest
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container whipped topping (such as Cool Whip®)
⅓ cup confectioners' sugar, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray 18 muffin cups with nonstick spray.
Blend cake mix, water, oil, egg whites, almond extract, and vanilla extract in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter evenly into the prepared cups.
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Let cool completely, about 30 minutes.
While cupcakes cool, smash the fresh strawberries with the back of a fork in a bowl until they are a coarse pulp. Add jam and lemon zest.
Beat cream cheese in a mixing bowl until fluffy. Mix in fruit mixture and until well combined. Fold in whipped topping. Cover and refrigerate until cupcakes finish cooling.
Slice off the top half of the cupcakes and spoon a layer of strawberry filling onto each. Cover with the top half. Dust with confectioners' sugar.

Nutrition Facts : Calories 246.4 calories, Carbohydrate 27.6 g, Cholesterol 13.7 mg, Fat 14 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 6.5 g, Sodium 213 mg, Sugar 20.9 g