Strawberry Lime Stuffed Cupcakes Recipes

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LIME CUPCAKES WITH STRAWBERRY CREAM CHEESE FROSTING



Lime Cupcakes with Strawberry Cream Cheese Frosting image

Treat your guests with these lime cupcakes frosted with strawberry cream cheese - a beautiful dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 24

Number Of Ingredients 15

2 3/4 cup Gold Medal™ all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup shortening
1 2/3 cups granulated sugar
5 egg whites
3 tablespoons grated lime peel
1 teaspoon vanilla
1 cup milk
2 tablespoons lime juice
1 package (8 oz) cream cheese, softened
1/2 cup butter or margarine, softened
1/2 cup mashed strawberries, well drained
3 1/2 cups powdered sugar
Small strawberries, strawberry slices, lime slices and/or shredded lime peel

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, stir together flour, baking powder and salt; set aside.
  • In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in lime peel and vanilla. On low speed, alternately add flour mixture, about 1/3 at a time, with milk, about 1/2 at a time, beating just until blended. Stir in lime juice. Divide batter evenly among muffin cups, fill each about 2/3 full.
  • Bake 20 to 25 minutes or until light golden brown and toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
  • Meanwhile, in large bowl, beat cream cheese and butter until smooth and fluffy. Beat in strawberries until well blended. On low speed, beat in powdered sugar until smooth and spreadable.
  • Frost cooled cupcakes. Refrigerate 1 hour. Before serving, garnish each cupcake with strawberry. Store in refrigerator.

Nutrition Facts : Calories 330, Carbohydrate 44 g, Cholesterol 20 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 32 g, TransFat 1 1/2 g

VANILLA STUFFED STRAWBERRY CUPCAKES



Vanilla Stuffed Strawberry Cupcakes image

Vanilla custard filled cupcakes made using Betty Crocker® cake mix and topped with strawberries make a wonderful dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 9

2 1/2 cups milk
3/4 cup sugar
1/3 cup all-purpose flour
2 egg yolks
2 teaspoons vanilla
1 box (16 oz) Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
2 teapoons vanilla
12 large fresh strawberries, cut in half, if desired

Steps:

  • In 3-quart heavy saucepan, stir together milk, sugar, flour and egg yolks with whisk. Cook over medium heat 10 to 12 minutes, stirring constantly, until thickened. Remove from heat; stir in 2 teaspoons vanilla. Transfer to bowl; press plastic wrap on surface of custard. Refrigerate until ready to assemble.
  • Heat oven to 325°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds, then on medium speed 1 minute. Stir in 2 teaspoons vanilla. Spoon batter into muffin cups, filling completely full.
  • Bake 20 to 25 minutes or until golden brown and cracks in tops of cupcakes appear dry. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • Scoop out centers of cupcakes, leaving 1/2-inch border on bottom and side. Spoon or pipe custard into centers of cupcakes. Top each with strawberry half. Store covered in refrigerator.

Nutrition Facts : Calories 130, Carbohydrate 27 g, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 105 mg

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