Strawberry Orange Surprise Cupcakes Recipes

STRAWBERRY SURPRISE CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, sour cream and eggs. Beat on low speed 30 seconds. Beat on medium 2 minutes., Fill prepared cups half full. Drop 1/2 teaspoon preserves into center of each cupcake; cover with remaining batter., Bake until a toothpick inserted in the cake portion comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., Pipe frosting over cupcakes and top each with a strawberry half.

SURPRISE CUPCAKES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Fill 36 paper-lined muffin cups half full. Drop jelly by teaspoonfuls into the center of each. , Bake at 375° for 15-20 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. Frost cupcakes; decorate with sprinkles if desired.

REAL STRAWBERRY CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
• Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
• In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
• Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
• To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.

STRAWBERRY-ORANGE SURPRISE CUPCAKES

Steps:

• Cupcakes: Preheat oven to 350. Line tweleve 2 1/2-inch muffin cups with paper bake cups. Coat cups with nonstick cooking spray. Set aside.
• In a bowl, gently stir together diced strawberries and orange marmalade; set aside.
• In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
• In a small bowl, whisk together buttermilk, sugar, oil, egg, and vanilla. Add buttermilk mixture to flour mixture. Whisk just until combined. Add finely shredded orange peel and gently stir.
• Spoon 1/2 of the batter into prepared muffin cups. Evenly spoon strawberry mixture over batter in muffin cups. Bake 14-16 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack.
• Frost cooled cupcakes with frosting. Store frosted cupcakes in refrigerator. Garnish with orange peel strips and fresh strawberry slices before serving.
• Orange Cream Cheese Frosting: In a medium bowl, beat Neufchatel with an electric mixer on medium speed until smooth. Beat in greek yogurt. Stir in marmalade (frosting will thin slightly). If desired, tint frosting pink with a few drops red food coloring. Cover and chill frosting 4-24 hours before piping on cakes.

SWEET STRAWBERRY CUPCAKES FROM SPRINKLES CUPCAKE SHOP

Steps:

• Preheat oven to 350 degrees.
• Fill a 12 cup cupcake pan with cupcake liners.
• Whisk together flour, baking powder, baking soda and salt. Set aside.
• Add vanilla and strawberry puree to milk and set aside.
• In standing mixer, cream butter and sugar on medium-high speed until light and fluffy.
• Slowly add egg and egg whites and mix on medium speed until blended.
• With mixer on low speed, add half the flour mixture until just blended.
• Add milk mixture and mix just until blended.
• Add remaining flour mixture and mix just until blended. Scrape down bowl to make sure entire mixture is smooth.
• Divide batter between 12 cupcake cups and bake for approx 22 minutes or until tops are just dry to the touch.
• Frosting: Beat butter and salt on medium speed until light and fluffy.
• Reduce speed and gradually add confectioner's sugar and beat until incorporated.
• Add vanilla and strawberry puree and mix until blended. Do not overmix, or the frosting will incorporate too much air. The consistency should be dense and creamy, like ice-cream.