Vanilla Kirby Cupcakes With Strawberry Jam Filling and Fresh Strawberry Buttercream

For my niece's 9th birthday, Kirby cupcakes were a must. I decided to whip up a batch of light and fluffy vanilla cupcakes, inject them with fresh strawberry jam (made from berries I had picked and frozen this past summer), and top them off with fresh strawberry buttercream frosting. Though the recipe has many steps, it's super easy to make--I promise! Enjoy!

Supplies

Vanilla Cupcakes

• 2 1/2 C all purpose flour
• 2 C granulated white sugar
• 3 tsp baking powder
• 1 tsp salt
• 1 C milk
• 1/2 C vegetable oil
• 1 T vanilla extract
• 2 large eggs at room temperature
• 1 C water

Strawberry Jam (you can use store-bought if you choose to skip this step)

• 1 lb fresh strawberries, stems removed and sliced
• 1 1/2 C granulated white sugar
• 2 T lemon juice
• 1/2 tsp lemon zest

Strawberry Buttercream

• 1 lb fresh strawberries, stems removed and sliced, pureed
• 1 C butter, room temperature
• 3 1/2 C powdered sugar
• 2 tsp vanilla extract

Miscellaneous Helpful Supplies

• Cupcake injector
• Piping bags
• Tips of various sizes
• Black gel icing
• White gel icing
• Red and blue food coloring

Step 1: Cupcakes

1. Preheat oven to 350 and prepare cupcake pan with liners.
2. Add flour, sugar, baking powder, and salt to large mixing bowl and combine. Set aside.
3. Add milk, vegetable oil, vanilla extract, and eggs to medium-sized bowl and combine.
4. Add wet ingredients to dry ingredients and beat until well combined.
5. Slowly add water to batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is mixed.
6. Fill cupcake liners about 1/2 way and bake 15-17 minutes, or until toothpick comes out with a few moist crumbs.
7. Remove cupcakes from oven and allow to cool for 2 minutes, then move to a cooling rack.

Step 2: Strawberry Jam

1. While the cupcakes are cooling, add strawberries to saucepan and mix sugar in well.
2. Stir continually over medium heat and bring strawberries to boil.
3. Once boiling, add lemon juice and zest. Boil about 15 minutes, stirring often to make sure jam doesn't burn.
4. Pour into a jar or bowl and allow to cool. Refrigerate until ready to use.

Step 3: Strawberry Buttercream

1. Place butter in a large mixing bowl and beat until smooth and creamy.
2. Add 1 C of powdered sugar and beat again, then add 1 more cup of powdered sugar and beat to combine.
3. Slowly add 1/2 C of strawberry puree (you will not use all of the puree you prepared) and beat again until smooth. Add remaining powdered sugar and vanilla. Beat until smooth and fluffy.
4. Add more strawberry puree only as desired. If you want pipable frosting for decorating, you may want to add additional powdered sugar.

Step 4: Inject Your Cupcakes

1. Fill a cupcake injector with strawberry jam.
2. Gently push the tip of the injector into the bottom of the cupcake (entering from the top center), then lightly press down and inject about 1T of jam while you pull the injector out simultaneously. Do not overfill cupcakes.

*If you do not own a cupcake injector, scoop out a small amount from the top of the cupcake, fill with a small amount of jam, and re-cover.

Step 5: Kirbify Your Cupcakes

1. Place strawberry buttercream in a piping bag with a wide tip. Pipe a large dollop of frosting onto each cupcake, and use a knife to spread evenly so the tops are smooth, flat, and completely covered in frosting.
2. Using store bought black gel icing, make large ovals for eyes and a smile for Kirby's mouth.
3. Using store bought white gel ice cream, make a tiny dot at the tops of Kirby's eyes for that signature twinkle.
4. Take a scoop of the buttercream frosting and add a drop or two of red food coloring. Mix well, add to a piping bag, and insert a small tip. Gently pipe two small ovals on Kirby's cheeks.
5. You can use the same buttercream to add a drop of blue food coloring. Mix well, attach a different small tip, and pipe into the bottoms of Kirby's eyes.
6. Flower cupcakes were made using remaining strawberry buttercream with a floral decorating tip, then darker dots were piped on using the buttercream with the red food coloring to add contrast.
7. Stare at them, adore them, eat them, and enjoy!