I love my husband, but no one is perfect. His biggest flaw is that he hates chocolate! He prefers fruit in his dessert which still is not chocolate. If we’re eating out and on the off chance we need dessert we usually share a dessert. The problem again is I want chocolate and he does not. So we end up agreeing on a fruit cheesecake. Which is fine really, but for someone who used to make wedding cakes, I really like cake. This is the underlying reason I make these cupcakes, they have the flavors of strawberry cheesecake but in a cupcake form.
This recipe for these vanilla bean cupcakes is my go-to recipe for any white cupcake I make. You really can do so many different combinations of this recipe, if you don’t like strawberries use blueberries, or whatever your heart wants. If you put this frosting on a brick that will be the best brick you’ll ever have. Like I hinted at I use to make wedding cakes as a side hustle when I was staying home with my babies, I put this cream cheese frosting on almost every cake I’d make. It’s 100% better than buttercream and much easier to decorate with. Especially a vanilla bean cupcake with a strawberry jam center, topped with cream cheese frosting and graham cracker crumble, it’s the best of both worlds right here, but it’s still not chocolate.
- 1 1/2 cup cake flour
- 2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 stick unsalted Butter
- 1 cup Sugar
- 3 Eggs
- 1 Vanilla Bean, split and seeded
- 2/3 cup Buttermilk
- 2 teaspoon Vanilla Extract
- 1 cup Strawberries, fresh
- 2 tablespoon Sugar
- 1/4 cup Water
- The scrapped pod of the vanilla bean
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Cream Cheese Frosting
- 1 Stick Unsalted Butter, room temperature
- 8 oz Cream Cheese, room temperature
- 1 lb Powdered Sugar
- 2 teaspoons Vanilla Extract
- 3 Graham Crackers, crumbled
- Preheat oven to 325°. Lay cupcake liners in a cupcake pan.
- In a mixing bowl, sift flour, baking powder, and, salt together and set aside. In a stand mixer, add butter and sugar. Whip until the butter is fluffy and light in color.
- Add the eggs one at a time, mix each until well incorporated. Add in the scraped insides of the vanilla bean pod and vanilla extract.
- Alternate adding the flour mix and the buttermilk starting with the flour and ending with the flour. Once the flour is in don't over mix the batter. Just mix it until its combined.
- Spoon the batter into the cupcake liners and bake for 12-15 minutes, until golden brown and cooked through.
- Cool completely before frosting.
- Set aside 12 pretty and small strawberries for garnish. Remove the steam and chop 1 cup of strawberries for the filling.
- Place all the chopped strawberries into a small saucepan, add sugar, the scraped vanilla bean pod, and water then bring the mixture to a boil. Let simmer for about 10 minutes or until the strawberries are breaking down and becoming syrup-like.
- In a small bowl, mix together the cornstarch and 2 tablespoons cold water. Mix well and slowly drizzle the mixture into the simmering strawberries. The finished mixture should have the constancy of jam or jelly.
- Let cool completely in the fridge.
- In a stand mixer with the whisk attachment, whip the butter, cream cheese, and vanilla until the mixture is light and fluffy.
- Add the sugar a spoonful or two at a time until all the sugar is added.
- Hollow out the center of the cupcake, a melon baller works best (but a small knife will work well) making sure not to go too deep.
- Fill the hollowed cupcake with the filling and frost the cupcake using a piping bag. I used a #2 tip for these but use whatever you think looks pretty.
- Sprinkle the edges of the cupcakes with the graham cracker and top with a fresh strawberry.