Nilla Wafer Strawberry Cream Cupcakes Recipe

Name: Nilla Wafer Strawberry Cream Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 container 16 Ounce Container Fresh Strawberries; 1 cup Self-Rising Flour; 1/2 cups Sugar; 1 whole Large Egg, Beaten; 1 box 16 Ounce Box Vanilla Wafer (cookies) Any Brand; 1/4 cups Strawberry Jam; 1 cup Heavy Cream; 1/2 teaspoons Pure Vanilla Extract; 3 Tablespoons Sweet Cream Butter; 3 Tablespoons Confectioners Sugar; 2 Tablespoons Whole Milk

Servings: persons

1 container 16 Ounce Container Fresh Strawberries
1 cup Self-Rising Flour
1/2 cups Sugar
1 whole Large Egg, Beaten
1 box 16 Ounce Box Vanilla Wafer (cookies) Any Brand
1/4 cups Strawberry Jam
1 cup Heavy Cream
1/2 teaspoons Pure Vanilla Extract
3 Tablespoons Sweet Cream Butter
3 Tablespoons Confectioners Sugar
2 Tablespoons Whole Milk

1
Preheat oven to 350 F.
2
Rinse and dry the fresh strawberries. Hull and thinly slice each one and place them on a clean work surface.
3
In a mixing bowl add self-rising flour, sugar and beaten egg and stir to incorporate ingredients. Add strawberries and fold them into the batter mixture.
4
Add Vanilla Wafers into a gallon sized zip-lock bag. Seal the bag and use a rolling pin to crush cookies.
5
Using a 12 cup standard-sized non-stick muffin tin, liberally spray each well with cooking spray. Into the bottom of each well of the muffin pan, add crushed Vanilla Wafers and fill each about 1/4 full. Then spoon in the strawberry mixture filling each well full. Place in the oven and bake at 350 F for 20 minutes, or until lightly browned. Remove from oven and let them cool on a rack.
6
In a mixing bowl add strawberry jam, heavy cream, vanilla extract, sweet cream butter, confectioners' sugar and milk. Using a hand mixer on medium speed cream mixture together for several minutes. Cover with plastic wrap and place bowl in refrigerator for 15-20 minutes (while the cupcakes are baking and cooling).
7
Once cupcakes have completely cooled, remove bowl of frosting from refrigerator and using an offset spatula add a thick layer of frosting to each cupcake. Serve and enjoy!

657

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 container 16 Ounce Container Fresh Strawberries, 1 cup Self-Rising Flour, 1/2 cups Sugar, 1 whole Large Egg, Beaten, and more.

Yes, Nilla Wafer Strawberry Cream Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Nilla Wafer Strawberry Cream Cupcakes

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