Easy Vanilla and Strawberry Filling Cupcake Recipe

Fresh Strawberry Filling
0 In a medium saucepan over medium heat, add the strawberries, sugar, and lemon juice. Stir occasionally and let the strawberries release their juices for about 5-7 minutes.
2 Use a fork or potato masher to break them down as they soften.
3 In a small bowl, mix cornstarch with cold water until smooth.Slowly pour the mixture into the saucepan with the berries while stirring constantly.
4 Let it simmer for 3-5 minutes, stirring frequently, until it thickens to a sauce-like consistency.
5 Let the reduction cool completely before using.
Vanilla Cupcake Recipe
7 Preheat the oven to 400°F and line a cupcake tin with paper liners.
8 In a medium bowl, sift together cake flour, baking powder, and salt.
9 In a large mixing bowl, mix oil and sugar with an electric mixer for 1 minute.Add eggs, vanilla extract, and almond extract, then mix until combined.
10 Add dry ingredients in three parts, alternating with milk, starting and ending with dry ingredients. Do not overmix!
11 Fill cupcake liners 2/3rds full using a cookie scoop.Bake for 5 minutes, then reduce oven temperature to 350°F and bake for 10-12 more minutes.
12 Let the cupcakes cool in the muffin tin for 3 minutes before transferring them to a wire rack.
Strawberry Buttercream Frosting
14 Using an electric hand mixer, cream butter on medium-high speed for 3 minutes, until light and fluffy.
15 Sift in powdered sugar, add vanilla extract, salt, and strawberry reduction, and mix on low speed until just combined.
Assemble
17 Use a cupcake corer or sharp knife to remove the center of each cupcake.
18  Fill the middle of the cupcake with 1-1.5 teaspoons of fresh strawberry filling.Optional: Place a small piece of the removed cupcake back on top of the filling to help hold it in place.
19 Pipe strawberry buttercream over the top of the cupcakes, covering the filling completely. I used a piping bag and an 8B open start decorating tip.Garnish with fresh strawberries for extra decoration.