STRAWBERRY CUPCAKES
Strawberry cupcakes with real fresh strawberry bits!
Provided by Aini
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease 12 cupcake pan cups or line with paper liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the strawberry extract. Combine the self-rising flour and salt; stir into the batter just until blended. Fold in strawberries last. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
Nutrition Facts : Calories 217.8 calories, Carbohydrate 26.4 g, Cholesterol 71.9 mg, Fat 11 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 6.5 g, Sodium 365.7 mg, Sugar 12.8 g
RASPBERRY SWIRL CUPCAKES
I'm a teenage farm girl who likes cooking and baking. These cupcakes are a favorite of mine.-Christine Sohm, Newton, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Prepare cake batter mix according to package directions for cupcakes. Fill paper-lined muffin cups two-thirds full. Drop 1/2 teaspoon of pie filling in the center of each; cut through batter with a knife to swirl., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat shortening until fluffy. Add the milk, vanilla, salt; gradually add confectioners' sugar; beat until smooth. Frost cupcakes. Garnish with raspberries and sprinkles if desired.
Nutrition Facts : Calories 230 calories, Fat 10g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 183mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.
POCKETS OF STRAWBERRY CUPCAKES
There's a strawberry surprise in each sweet cupcake smothered in creamy vanilla frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 6
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.
- Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- By slowly spinning end of round handle of wooden spoon back and forth, make deep, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
- Spoon jam into resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 1 tablespoon jam into center of each cupcake for filling.
- Place 6 oz strawberries in blender. Cover; pulse 20 seconds to puree strawberries. Measure 1/2 cup of the strawberry puree into medium bowl. Stir in both containers frosting until well mixed. Generously frost cupcakes. Garnish with sliced strawberries. Store loosely covered in refrigerator.
Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 5 g, TransFat 2 g
RASPBERRY CUPCAKE DESSERT
This recipe is a hit with kids of all ages. When I'm in a hurry, store-bought cupcakes work fine. And while I prefer homemade whipped cream, purchased whipped topping is an easy option.-Edith Ruth Muldoon, Baldwin, New York
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place one cupcake half each in four dessert dishes. In a large bowl, beat cream until soft peaks form. Beat in sugar and vanilla until stiff peaks form. Fold in raspberries. Spoon over cupcakes. Garnish with additional berries if desired. Chill until serving.
Nutrition Facts : Calories 321 calories, Fat 25g fat (14g saturated fat), Cholesterol 85mg cholesterol, Sodium 100mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein.
STRAWBERRY-RHUBARB CUPCAKES
Gold Medal® Flour Recipe Contest 2010!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 17
Steps:
- In 1-quart saucepan over medium heat, cook strawberries, rhubarb, 1/3 cup granulated sugar, 1 tablespoon flour and 1 tablespoon butter, stirring frequently, until mixture comes to a boil. Reduce heat; simmer 10 minutes. Remove from heat; transfer to small bowl. Cover and refrigerate about 1 hour or until chilled.
- Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In small bowl, stir together 1 1/2 cups flour, the baking powder and salt; set aside. Reserve 2 tablespoons strawberry mixture for frosting. In another small bowl, stir together remaining strawberry mixture, 1/3 cup milk and the vanilla.
- In large bowl, beat 1/2 cup softened butter and 1/2 cup granulated sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Add egg; beat until blended. Add half the flour mixture then half of the strawberry mixture, beating well after each addition. Repeat with remaining flour and strawberry mixtures. (Batter will be thick.) Divide batter evenly among muffin cups.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, beat cream cheese, 1 tablespoon softened butter and the reserved 2 tablespoons strawberry mixture with electric mixer on low speed until smooth. Beat in powdered sugar and enough milk until frosting is of desired spreading consistency. Spread frosting on cooled cupcakes.
Nutrition Facts : Calories 320, Carbohydrate 49 g, Cholesterol 50 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 35 g, TransFat 0 g
MINI RASPBERRY CUPCAKES
These can be done a day ahead. Just keep them in an airtight container in the fridge. If you can't find raspberry extract at your store, you can substitute strawberry or even vanilla. Or get it online.
Provided by lazy gourmet
Categories Dessert
Time 1h
Yield 48 cupcakes, 48 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350. Line mini muffin pans with paper liners.
- Cupcakes -- Beat butter, sugar, baking powder and salt in a large bowl with an electric mixer on high speed 1 minute. Add eggs, one at a time, beating after each. Stir extract into milk. Beat in flour in three parts, alternating with milk, just until blended. Spoon 1 Tbsp into each muffin cup.
- Bake 15 minutes or until wooden toothpick inserted in center comes out clean. Let cool in pan on wire rack 5 minutes before removing from pan to wire rack. Cool completely.
- Raspberry Buttercream -- Beat all ingredients in medium bowl with electric mixer on medium speed until blended. Then increase speed to high; beat until light and fluffy. Tint pink if desired. Frost cupcakes.
Nutrition Facts : Calories 103.6, Fat 4.2, SaturatedFat 2.6, Cholesterol 19.5, Sodium 53.2, Carbohydrate 16, Fiber 0.1, Sugar 13, Protein 0.8
LIGHT AND AIRY STRAWBERRY CUPCAKES
These strawberry cupcakes will leave you begging for more! Moist, light, and airy, they look great with a white and pink swirl of frosting on top!
Provided by Mmuffinz
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Stir flour, sugar, and baking soda together in a large bowl; make a well in the center. Add water, mayonnaise, strawberry preserves, and vanilla extract to the well and mix until batter is just blended. Spoon batter into the prepared muffin cups. Press 1 strawberry into each.
- Bake in the preheated oven until tops spring back when pressed, 20 to 25 minutes.
Nutrition Facts : Calories 289.2 calories, Carbohydrate 37.3 g, Cholesterol 7 mg, Fat 14.8 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 2.2 g, Sodium 315.1 mg, Sugar 20.3 g
STRAWBERRY CUPCAKES
Treat family and friends to these beautiful strawberry cupcakes. They're made with fresh strawberry pieces in the sponge, and a vibrant pink buttercream icing
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.
- Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.
- Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.
Nutrition Facts : Calories 387 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.59 milligram of sodium
STRAWBERRY & RASPBERRY COFFEE CUPCAKES
Make and share this Strawberry & Raspberry Coffee Cupcakes recipe from Food.com.
Provided by Shu Shu
Categories Breakfast
Time 40m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 15
Steps:
- In a mixing bowl, add the flour, sugar, baking powder and salt; stir to mix.
- In a second bowl, add the egg, milk, vanilla and butter; stir to mix; add to dry ingredients and stir just until moistened.
- Fill cupcakes liners until about half full.
- Toss strawberries & raspberries with corn starch.
- Place approximately 1 tablespoon of berries evenly over the top of batter in each cupcake.
- To make the topping: Combine the flour and sugar in a bowl.
- With a pastry blender, cut in the butter until consistency of coarse crumbs. Stir in oats.
- Sprinkle mixture evenly over the strawberries (about a heaping tablespoon per cupcake).
- Bake at 375° for 25-30 min minutes or until wooden pick comes out clean.
- Cool and enjoy!
Nutrition Facts : Calories 204.1, Fat 6.9, SaturatedFat 4, Cholesterol 32.2, Sodium 219.9, Carbohydrate 33.2, Fiber 1.2, Sugar 17.6, Protein 2.9
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