Mini Strawberry Cream Cupcake Sandwiches
Mini Strawberry Cream Cupcake Sandwiches are a delightful treat perfect for any occasion. These bite-sized sweets combine a light and fluffy cake with a creamy strawberry filling, making them a favorite among both kids and adults. Whether you’re celebrating a birthday, hosting a tea party, or just want a sweet snack, these sandwiches will surely impress.
Why Make this Recipe
This recipe is great for several reasons. First, it’s simple and quick to prepare, meaning you can whip them up in no time. Second, the combination of vanilla cake and strawberry cream offers a delicious flavor that’s hard to resist. Lastly, these mini cupcake sandwiches are easy to serve and fun to eat, making them a hit at any gathering.
How to Make Mini Strawberry Cream Cupcake Sandwiches
Creating these scrumptious sandwiches is easier than you may think. Follow the steps below for a delightful treat!
Ingredients:
- 3 1/3 cups French Vanilla Cake Mix
- 1/2 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1/2 teaspoon baking powder
- PAM Original No-Stick Cooking Spray
- 4 oz brick-style plain cream cheese, room temperature
- 1/3 cup strawberry jelly
- 1/4 cup icing sugar
- 1 cup 35% whipping cream
- 1/2 cup chopped strawberries
Directions:
Step 1: Prepare the Cake Batter
Preheat the oven to 350°F (180°C). In a large bowl, whisk together the cake mix, water, vegetable oil, eggs, and baking powder until well combined.
Step 2: Bake the Mini Cakes
Spoon 1 teaspoon rounds of batter onto 2 paper-lined baking sheets coated with cooking spray to make 24 rounds. Bake for 3 to 5 minutes or until lightly golden and a cake tester comes out clean when inserted into the center. Allow them to cool completely.
Step 3: Make the Strawberry Cream Filling
In a large bowl, beat together the cream cheese, strawberry jelly, and icing sugar with electric mixers until light and creamy. Add the whipping cream and beat until stiff peaks form. Gently fold in the chopped strawberries and refrigerate until ready to use.
Step 4: Assemble the Sandwiches
To assemble, sandwich 2 tablespoons of the strawberry cream filling between 2 mini cakes. Store in the refrigerator until ready to serve for up to 6 hours. Enjoy!
How to Serve Mini Strawberry Cream Cupcake Sandwiches
These mini cupcake sandwiches can be served on a simple platter or in individual cupcake liners for a fun presentation. They pair well with coffee, tea, or any refreshing beverage, making them a perfect snack for afternoon gatherings.
How to Store Mini Strawberry Cream Cupcake Sandwiches
Store any leftover cupcake sandwiches in an airtight container in the refrigerator. They will stay fresh for up to 2 days. It’s best to assemble them close to when you plan to serve to keep the cakes from becoming soggy.
Tips to Make Mini Strawberry Cream Cupcake Sandwiches
- Make sure your cream cheese is at room temperature for smooth mixing.
- Don’t overmix the cake batter; mix just until combined for a lighter texture.
- Feel free to add more strawberries into the cream filling or use different flavors of jelly for variety.
Variation
You can change up the flavor by using chocolate cake mix instead of vanilla or try a different fruit jelly like raspberry or peach. For a richer flavor, consider adding some cocoa powder to the cream filling.
FAQs
Q: Can I use homemade cake instead of cake mix?
A: Yes, you can substitute a homemade vanilla cake recipe for the cake mix if you prefer.
Q: How long can I keep them in the refrigerator?
A: These mini cupcake sandwiches can be stored in the refrigerator for up to 2 days.
Q: Can I freeze them?
A: It’s best not to freeze them after assembling, as the filling may change texture. However, you can freeze the mini cakes separately and assemble them later.
Mini Strawberry Cream Cupcake Sandwiches
- Total Time: 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful bite-sized treats combining fluffy vanilla cake and creamy strawberry filling, perfect for any occasion.
Ingredients
- 3 1/3 cups French Vanilla Cake Mix
- 1/2 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1/2 teaspoon baking powder
- PAM Original No-Stick Cooking Spray
- 4 oz brick-style plain cream cheese, room temperature
- 1/3 cup strawberry jelly
- 1/4 cup icing sugar
- 1 cup 35% whipping cream
- 1/2 cup chopped strawberries
Instructions
- Preheat the oven to 350°F (180°C). In a large bowl, whisk together the cake mix, water, vegetable oil, eggs, and baking powder until well combined.
- Spoon 1 teaspoon rounds of batter onto 2 paper-lined baking sheets coated with cooking spray to make 24 rounds. Bake for 3 to 5 minutes or until lightly golden and a cake tester comes out clean when inserted into the center. Allow them to cool completely.
- In a large bowl, beat together the cream cheese, strawberry jelly, and icing sugar until light and creamy. Add the whipping cream and beat until stiff peaks form. Gently fold in the chopped strawberries and refrigerate until ready to use.
- To assemble, sandwich 2 tablespoons of the strawberry cream filling between 2 mini cakes. Store in the refrigerator until ready to serve for up to 6 hours. Enjoy!
Notes
Assemble the cupcakes close to serving time to prevent the cakes from becoming soggy. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 sandwiches
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
Keywords: cupcakes, dessert, strawberries, cream, easy recipe