Vanilla Cupcakes with Strawberry Filling

These decadent almond-vanilla cupcakes come with a homemade strawberry filling that's similar to mousse.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 246 Calories

Ingredients

• 2 teaspoons vanilla extract
• 1 (8 ounce) package cream cheese, softened
• 1 cup water
• 2 teaspoons almond extract
• nonstick cooking spray
• 3 large egg whites
• 1 (8 ounce) container whipped topping (such as Cool Whip®)
• 1 (15.25 ounce) package white cake mix
• 6 ounces fresh strawberries, hulled
• 3 teaspoons fresh lemon zest
• 0.33333334326744 cup vegetable oil
• 0.25 cup strawberry jam
• 0.33333334326744 cup confectioners' sugar, or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray 18 muffin cups with nonstick spray.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.