Graudation Cupcakes
Topped with a luscious buttercream frosting and filled with sweet strawberry goodness, these vanilla Graduation Cupcakes are bound to be a hit at your next celebration.
Servings: 12 cupcakes
Calories: 497kcal
Ingredients
Cake Ingredients
- 1 cup granulated sugar
- ¾ cup self-rising flour
- ¾ cup all-purpose flour
- ½ cup salted butter room temperature
- 2 large eggs room temperature
- ¾ cup milk
- 1 teaspoon vanilla extract
Strawberry Filling
- .75 ounce freeze-dried strawberries crushed
- ¼ cup salted butter room temperature
- 1 cup powdered sugar
- ½ cup marshmallow fluff
- 3 tablespoons heavy cream
- ½ teaspoon vanilla extract
Buttercream Ingredients
- ½ cup salted butter room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 4-5 tablespoons heavy cream
Instructions
Cupcake Steps
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners. Set aside.
- In a large bowl with a hand mixer or in the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, about 1-2 minutes.
- Gradually add sugar, beating until fluffy, about 2-3 minutes.
- Add eggs, one at a time, beating about 30 seconds between each addition.
- In a small bowl, whisk together both flours.
- Add half of the flour mixture, mix, then add vanilla extract and half of the milk. Once combined, add the remaining flours, mix, then the remaining milk. Beat just until ingredients are incorporated, but do not overmix.
- Divide batter evenly among liners with a scoop or spoon. The batter should fill approximately three quarters of each tin.
- Bake 20 to 25 minutes or until a toothpick or cake tester inserted in the center comes out clean.
- Carefully transfer the pan from the oven to a wire rack. Cool 10 minutes then transfer the cupcakes to the wire rack to cool completely.
Strawberry Filling
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter at medium speed until smooth and creamy. Lower the speed and gradually incorporate strawberry powder and powdered sugar.
- Add the marshmallow fluff, heavy cream, and vanilla. Increase the speed to medium-high and beat until the mixture is light and fluffy, about 3 minutes. Spoon into a large zip-top bag.
- Once cooled, core each cupcake by using a cupcake corer or a knife.
- Spoon or pipe the filling into each cupcake.
Buttercream Steps
- In a large mixing bowl, beat butter on medium speed until smooth and creamy, about 2-3 minutes.
- Add powdered sugar 1 cup at a time while beating on low speed. Scrape down the sides of the bowl as needed.
- Add the vanilla extract and heavy cream, beating on medium speed until the frosting reaches your desired consistency. If the frosting is too thick, add a bit more heavy cream. If it's too thin, add a bit more powdered sugar.
- Once all the ingredients are combined, increase the mixer speed to high and beat for an additional 1-2 minutes until the buttercream is light and fluffy.
- Frost the filled cupcakes by scooping and spreading with a spoon or spreader. Alternatively, fill a piping bag with the frosting and use a large star tip to icing each cupcake. Garnish as desired.
Video
Notes
Pro Tips and Substitutions
- Flour Choices: If you don’t have self-rising flour, you can mix ¾ cup all-purpose flour with 1 teaspoon baking powder and a pinch of salt as a substitute.
- Butter: Use Plugra Unsalted Butter if you prefer more control over the saltiness in your cupcakes and frosting.
- Fillings: Experiment with different fillings based on your preference—raspberry, lemon curd, or even peanut butter can make yummy alternatives.
- Decorating: Get creative with toppings! Add colorful sprinkles, fruit slices, or edible glitter to make your cupcakes stand out.
- Use the toothpick test. To know if your cupcakes are done, insert a toothpick into the center of the cake. If there are just dry crumbs, they're fully baked.
- Make sure chilled ingredients are room temperature. It's best to let all chilled ingredients sit out to room temperature for even mixing.
- Use a measuring cup or cookie scoop to evenly divide the cake batter.This is the foolproof method to make sure the cupcakes are all the same size and bake at the same time.
Storage
Store the cupcakes in an airtight container at room temperature for up to 2 days, ensuring they remain soft and delicious. If you want to keep them fresh longer, you can refrigerate them for up to a week, but note that the texture may slightly change. Allow them to come to room temperature before serving for the best taste.
Nutrition
Calories: 497kcal | Carbohydrates: 74g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 170mg | Potassium: 79mg | Fiber: 1g | Sugar: 61g | Vitamin A: 712IU | Vitamin C: 22mg | Calcium: 30mg | Iron: 1mg
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