Strawberries and Cream Cupcakes (filled)

Desiree Stone


Over the last two years, I have experimented with different variations of many desserts. First, I tried pies which I decided wasn't my forte. I then tried cheesecakes, cakes, fudge, cookies, and now cupcakes! I came across a few recipes that I really liked and decided to combine them into one dessert dish. Strawberries and Cream cupcakes filled with a homemade marshmallow creme filling - yummy. After having all of my family and some of my coworkers try these, I decided it would be a nice idea to enter them into a fair for judgment. To my surprise, I got first place! Enjoy.

pinch tips: How to Use Hand & Stand Mixers





50 Min


20 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
The Kitchen Crew loved this fabulous strawberry cupcake recipe. This classic vanilla cupcake is brought to another level with the creamy marshmallow filling. We love the freshness of frosting with the added strawberries. Adults and kids love these!



2 large
egg whites
1 c
all-purpose flour
1/2 tsp
baking powder
1/4 tsp
baking soda
1/4 tsp
1/4 c
butter, softened
3/4 c
granulated sugar, plus 2 tbsp.
1/2 tsp
pure vanilla extract
3/4 c


3/4 c
1/2 c
light corn syrup
1/4 c
1/8 tsp
2 large
egg whites
1/4 tsp
cream of tartar
1 1/2 tsp
pure vanilla extract


1 1/2 stick
unsalted butter
1 c
marshmallow cream (filling)
1 c
10x sugar, plus additional 2-3 1/2 cups
1 tsp
pure vanilla extract
1/4 c
strawberries, pureed

Directions Step-By-Step

For Cake: Set egg whites, buttermilk and butter out at room temperature for, no less than, 30 minutes.

Prepare muffin pan by placing aluminum muffin cups in each indention.
Preheat over to 350 degrees.

Combine flour, baking powder, baking soda and salt in a small mixing bowl; set aside.

Cream butter, sugar, and vanilla in a separate bowl (medium mixing bowl). Add egg whites, little by little, until completely combined. Alternately adding flour and buttermilk, beat after each addition until all is combined.
Pour a 1/4 cup scoop of cake mixture into each muffin cup. Bake at 350 degrees for 18-20 minutes.

Take out of oven to cool; while preparing filling and frosting.
Marshmallow Creme filling:
Place egg whites and cream of tartar in a stand-up mixer, such as Kitchen-Aid. Whip on medium while making the syrup.

Combine sugar, corn syrup, water, and salt in a small saucepan over medium heat. Bring to a boil, stirring occasionally, until mixture has reached 240 degrees (you will need a candy thermometer for this).

Add syrup, slowly, to the now whipped egg whites. Once combined, whip for an additional 6-8 minutes until thickened. Creme should be thick and glossy.
Strawberry Creme Buttercream Frosting:
Whip butter, until creamy, in a small mixing bowl. Add marshmallow creme and vanilla; combine until smooth. Sift 10x sugar over creamed mixture and combine; this will assure no lumps form.

Add pureed strawberries; mixture will be loose once combined. Add 10x sugar, a 1/2 cup at a time, until desired consistency is reached.
Cool cupcakes completely. Once cooled, pipe your marshmallow creme into the middle of each cupcake; stick tip about half way into the middle of the cupcake and squeeze for a second, letting loose and lifting the pastry bag away with care.

Using another pastry bag, pipe frosting onto cupcakes using an up and down continual motion to create a slight wave; starting from the outside, in (let a little bit of the cream filling show in the center; which creates a flower effect).
Let cupcakes sit for 30 minutes before serving. Store in the refrigerator for freshness.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Other Tag: For Kids
Recipe For: The Best Cupcake