Strawberry-Filled Patriotic Cupcakes
Homemade recipe for Strawberry-filled Patriotic cupcakes: Red, White and Blue pound cake cupcakes. These are topped with delicious, sturdy whipped cream cheese icing and perfect for Memorial Day or 4th of July!
My fellow baking-fanatic friend, Christina, made these very awesome patriotic cupcakes and brought them to our church small group a few weeks ago. The theme was “patriotic” and she definitely nailed it with these!
This was the most fitting and creative way to incorporate red, white, and blue into a dessert and they tasted as good as they looked. I just HAD to get the recipe she used (that she mostly improvised, because she is good like that) and make them myself. These were perfect for Memorial Day, but would be just as perfect for a 4th of July dessert!
Don’t get me wrong, I love a fluffy cupcake, but these pound cake patriotic cupcakes were super dense and I liked that for a change. They were truly what a pound cake SHOULD be.
I was very pleased with the finished patriotic cupcakes: the flavor was wonderful, they were incredibly moist & I didn’t miss the extra 1/2 cup of sugar that I decided to leave out at the last minute. It’s a keeper!
I also highly recommend my strawberry lime margarita cupcakes for a perfect summer cupcake. Just do it.
This is a YUMMY whipped cream frosting that is very stable and does not melt at room temperature unlike many standard whipped cream frostings and I just loved that, especially for the summer.
Strawberry-Filled Patriotic Cupcakes
Recipe type: Dessert
Recipe for Strawberry-filled Patriotic Red, White and Blue pound cake cupcakes with whipped cream cheese icing - perfect for Memorial Day or 4th of July!
- ½ pound (2 sticks) butter
- 2.5 cups sugar
- 1 cup sour cream
- ½ teaspoon baking soda
- 3 cups all-purpose flour
- 6 large eggs
- 1 teaspoon vanilla
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- blueberries, for topping
- 1 (8 ounce) package cream cheese, softened
- ½ cup white sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 and ½ cups heavy cream
- 32 ounces of fresh strawberries (1 quart), washed, hulled and finely diced
- ¼ cup sugar (less if strawberries are already really sweet)
- OR you can just use strawberry jelly or preserves
- Sprinkle the sugar on strawberries and toss to coat; let sit at room temperature 30 minutes or so to macerate.
- Preheat oven to 325F degrees. Line muffin pan with cupcake liners. Set aside.
- In a large mixing bowl, cream the butter and sugar together.
- Add the sour cream and mix until incorporated.
- Sift the baking soda and flour together. Add this to the creamed mixture alternating with eggs, beating in each egg 1 at a time.
- Add the vanilla, lemon juice and lemon zest and beat carefully until combined.
- Divide batter among cupcake liners, filling about ⅔ full, and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean (I always check early to make sure they don't over-bake).
- Once cupcakes have completely cooled use a cupcake plunger, knife or spoon to scoop/carve out the interior of the cupcake from the top. (I found my cupcake plunger at TJ Maxx but they can be found online). The hole will be about ¾ inch deep - make sure you don’t hit the bottom of the cupcake.
- Use a spoon to fill each cupcake with strawberry mixture.
- Use a pastry bag to pipe whipped cream frosting (directions below) on top of cupcake once they are filled with the strawberries. I iced with my Wilton 1M piping tip.
- Garnish with a blueberry (or two) if desired.
- Cover and store cupcakes in the refrigerator for up to 3 days. Whipped cream frosting and filling may be made 1 day in advance and stored in the refrigerator.
- Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer.
- Fit the mixer with the whisk attachment and mix on medium speed until smooth.
- While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a STIFF peak.
Love the idea of combining the pound cake density with a cup cake! These look great!
what a great idea!
Thanks so much!
These cupcakes are perfect for the fourth, so patriotic!
I agree! Thank you!
What a fun idea to make pound cake in little muffins! I just love that hidden strawberry filling in these!!
Thank you! They are so fun!
I love these cupcakes. The filling is just perfect. These would be fabulous for the holiday.
These cupcakes are perfect for 4th of July! Can’t wait to try them 🙂
Gosh, these are gorgeous! Look great, and I’ll bet taste even better. Totally good stuff — thanks.
They definitely taste as good as they look! THanks, John!
This is such a great idea for cupcakes. I wouldn’t have thought to make pound cake into a cupcake, but it looks delicious! I love the strawberry filling
I absolutely adore how festive these are! So cute and pretty. Surprise inside cupcakes are my favorite.
What a fun and tasty surprise for a cupcake! Fantastic idea using pound cake! Kudos!
Wait. Did you just say a pound cake CUPCAKE?!? Now why didn’t I think of that? These look awesome, Ashley! Please save me a few!
These look incredible! I could eat an easy dozen, I love a dense cake!
Love these cupcakes, perfect for a summer BBQ! 🙂
I love just about any recipe with strawberries!
I love this idea! I bet the strawberries keep it moist and add interesting flavor to the inside of the cupcake.
These are so fun! I love the red white and blue – and that it’s different too! And that frosting sounds delicious!
I love these cupcakes — pound cake with whipped cream and berries is one of the best kind of desserts!
I just love that the filling is fresh strawberries. It’s a nice change and makes you feel better about going for a second.
In love with these delicious cupcakes, they are so addictive looking!
Choc Chip Uru
What do you mean by white sugar? I don’t believe I’ve seen that term before. Is it Granulated sugar? Powdered/confectioners sugar?
Yes granulated sugar! Sorry for the confusing wording!!
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