1. Prepare the Strawberry Filling

Start by making the strawberry mixture so it has time to cool before assembling the cupcakes. In a small saucepan, combine the finely chopped strawberries, sugar, and orange zest. Place the saucepan over medium heat and allow the strawberries to release their juices.

In a small bowl, mix the cornstarch with the orange juice or water to create a slurry. Once the strawberries begin to bubble gently, stir in the slurry. Continue cooking for a few minutes until the mixture thickens to a jam-like consistency.

Remove from heat and transfer to a bowl. Let it cool completely. As it cools, it will thicken further and develop a rich strawberry flavor enhanced by the citrus notes.

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2. Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F or 175°C. Line a standard cupcake tin with paper liners. This ensures even baking and easy removal once the cupcakes are ready.

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3. Cream Butter and Sugar

In a large mixing bowl, combine the softened butter and granulated sugar. Using a hand mixer or stand mixer, beat them together until the mixture becomes light and fluffy. This step is essential because it incorporates air into the batter, resulting in soft and tender cupcakes.

Take your time here. Proper creaming can take about 3 to 5 minutes.

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4. Add Eggs and Flavorings

Add the eggs one at a time, mixing well after each addition. This helps maintain a smooth batter and prevents curdling.

Next, mix in the vanilla paste, orange zest, and orange juice. These ingredients bring a bright, fresh flavor that complements the strawberries beautifully.

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5. Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agent is evenly distributed throughout the batter.

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6. Alternate Dry Ingredients and Milk

Add the dry ingredients to the butter mixture in batches, alternating with the milk. Start and end with the dry ingredients. Mix just until combined after each addition.

Avoid overmixing as this can make the cupcakes dense instead of light and fluffy.

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7. Fill and Bake

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise without overflowing.

Place the tray in the preheated oven and bake for about 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cupcakes from the oven and allow them to cool completely on a wire rack.

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8. Prepare the Whipped Cream

In a chilled mixing bowl, add the heavy cream, confectioners sugar, and vanilla extract. Whip the mixture until soft to medium peaks form.

If desired, fold in a bit of orange zest for an extra layer of flavor. Keep the whipped cream refrigerated until ready to use.

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9. Core the Cupcakes

Once the cupcakes are completely cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Be careful not to cut all the way through the bottom.

This creates a space for the strawberry filling.

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10. Fill with Strawberry Mixture

Spoon the cooled strawberry mixture into the center of each cupcake. Fill generously but avoid overfilling, which can make frosting difficult.

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11. Frost with Whipped Cream

Transfer the whipped cream to a piping bag fitted with your favorite tip. Pipe a generous swirl on top of each cupcake.

For a finishing touch, you can garnish with extra strawberry pieces or a light sprinkle of orange zest.

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12. Chill and Serve

Refrigerate the cupcakes for about 30 minutes before serving. This helps the flavors meld together and keeps the whipped cream stable.

Serve chilled or slightly cool for the best taste and texture.

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