These easy and simple cupcakes are dressed up with a fresh strawberry & cream filling and topped with a powdered sugar dusting. Not too sweet and perfect for brunch, paired with coffee or for a light and refreshing dessert.
In a large mixing bowl, mix cake mix, water, egg whites, vanilla extract, 2 tsps strawberry extract, and butter with a hand mixer until fully combined.
Add batter to the muffin cups filling until approx 1/2 inch from the top.
Bake for approximately 15 minutes, or until a toothpick inserted in the center of a cupcake removes cleanly.
Let sit in muffin tin for 5 minutes and then transfer to a cooling rack until completely cooled.
Strawberry Cream Filling
In a separate mixing bowl, add heavy whipping cream, remaining strawberry extract, and powdered sugar. Whip until stiff peaks form.
Fold diced berries into the whipped cream mixture using a spatula.
Strawberry Cream Cupcake Assembly
Remove paper liner from cupcakes and cut tops off using a serrated knife. I like to cut the top third off the cupcake.
Spread whip mixture generously onto the bottom half of the cupcake. You can also use a piping bag and a Jumbo tip to apply the cream!
Add top of the cupcake back on top
Sprinkle with powdered sugar. You can use a sifter or just pinch and sprinkle with your fingers.