Description
Delightful bite-sized treats combining fluffy vanilla cake and creamy strawberry filling, perfect for any occasion.
Ingredients
Scale
- 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