Strawberry Stuffed Cupcakes Recipes

STRAWBERRY CUPCAKES

Steps:

• Place the strawberries, lemon juice, and sugar in a medium bowl. Let macerate in the refrigerator while making the cupcakes. Stir occasionally.
• Preheat the oven to 350 F. Prepare a muffin pan by lining each tin with cupcake liners.
• Prepare the batter according to the box mix and then mix in the lemon juice until combined.
• Fill each muffin tin with cupcake batter until ⅔ full and bake in the oven for 16-19 minutes or until a tester comes out clean.
• Once cupcakes are done, set aside on a wire rack to cool completely.
• While cupcakes are cooling, prepare filling by placing soaked strawberries into a food processor. Pulse 4-5 times or until the strawberries resemble a chunky puree. Drain excess liquid and reserve some for the frosting if desired.
• Measure out 2 Tablespoons of strawberries puree and set aside for the frosting.
• Take each cupcake and core out a hole in the center of each cupcake. Make sure you don't core out a hole all the way through the cupcake. It should be a little hole/pocket to hold the strawberry filling.
• Fill the cupcake hole in with strawberries until they just reach the top. Set aside.
• Prepare frosting by beating butter, strawberry filling, and vanilla together until combined (use a paddle attachment if using a stand mixer).
• Slowly add in 2-3 Tablespoons heavy cream along with 3 cups of powdered sugar. If you are going to add the reserved strawberry liquid or extract, add at this time.
• Mix together until combined and the powdered sugar has been mixed in.
• Turn the mixer on high and beat for 5 minutes or until extremely light and fluffy.
• Using your favorite decorating tip, pipe each cupcake with the frosting. Top with the leftover strawberry filling or a single strawberry cut in half and then plate and serve.

VANILLA STUFFED STRAWBERRY CUPCAKES

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.

STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line a cupcake pan with cupcake liners then set aside. Cream shortening and sugar for 1-2 minutes on medium low speed. Reduce speed to low and add in 1 egg at a time. Add vanilla extract and continue beating until mixed.
• In a separate bowl, combine flour, salt, baking powder and baking soda and whisk together; set aside. Slowly add dry ingredients to wet ingredients alternating with milk on low speed. Incorporate well. Batter will be thick. Scoop 1/4 cup cake batter into each cupcake liner. Smooth tops with spoon and bake for 30 minutes.
• Once the cupcakes have cooled, take a knife and carve out a little cupcake in the center to fit the strawberry in. Remove the top greens of each strawberry that will fit inside the cupcake. You can keep the tops on the other 18 strawberries that will be placed onto of the cupcake frosting. Fit the 1 strawberry in the center of each cupcake or you can use strawberry in syrup to fill the centers a little but be careful not to overload it with syrup as it may leak.
• To make the frosting, beat the butter in a mixer fit with a paddle until light and fluffy. Add in vanilla extract and salt then slowly add the powdered sugar to the mixture. Beat on high speed for 3-5 minute until light and fluffy, adding heavy cream to thin it out. To frost the cupcakes, use a spatula to spread a little frosting on the cupcake. Then use a cookie scoop to create the dollop in the center. Spray cookie scoop with a little cooking spray in between each scoop then fill the scoop and press it against the side bowl to create a flat bottom. Place in the center of the cupcake. Place a strawberry on the top of the cupcake into the frosting slightly. If the frosting cannot hold the cupcake, refrigerate cupcakes to harden frosting. Cupcake frosting will harden in the fridge just like butter but a lot softer and not as hard. It will hold it's shape on hot summer days.

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.

POCKETS OF STRAWBERRY CUPCAKES

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.

STRAWBERRY FILLED CUPCAKES WITH WHIPPED CREAM FROSTING

Steps:

• Preheat the oven to 350° F, and prepare your muffin tins by adding cupcake liners to each muffin cup.
• Add the eggs to a large bowl, and beat well.
• Then add the sugar and continue beating for about 30 seconds.
• Add the canola oil and vanilla extract, beating until well combined.
• In a separate bowl, whisk together the dry ingredients, including the flour, baking powder, baking soda, and salt. Then gradually add dry ingredients to the mixture, alternating adding the dry ingredients with the buttermilk.
• Beat until everything is well combined; the batter will be thin. Then divide the cupcake batter into the cupcake liners, filling each one about 2/3 full.
• Bake the vanilla cupcakes at 350° F for about 12 to 14 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Then allow them to cool on a wire rack.
• Core the cupcakes. If you don't have a cupcake corer, that's ok. A melon baller works great, as does a simple butter/table knife, paring knife, or even an apple corer.
• Fill the cupcakes with about 1/4 teaspoon of the chopped berries, and then replace the cored portion of the cupcake.
• To make the frosting, combine the cream cheese, sugar, and vanilla extract in a large mixing bowl, beating until creamy.
• Gradually add in the heavy whipping cream, beating the frosting until stiff peaks form.
• Then add a spoonful of frosting to each vanilla cupcake, and top it off with a whole fresh strawberry, sliced strawberry, or a teaspoon of chopped strawberries.

CHEESECAKE-STUFFED STRAWBERRIES

Steps:

• Beat cream cheese, confectioners' sugar, and vanilla extract together in a bowl until smooth; spoon into a piping bag or a resealabe bag with a corner snipped.
• Fill cavities of cored strawberries with the cream cheese mixture. Dip filled side of strawberries in the crushed graham crackers to coat.

STRAWBERRY CHEESECAKE CUPCAKES

Steps:

• Line 24 muffin tins with paper liners; set aside. , Place the cracker crumbs, sugar and butter in a food processor; cover and process until fine crumbs form. Press tablespoonfuls onto bottoms of liners. Bake at 350° for 3-5 minutes or until lightly browned. Set aside to cool., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a large bowl, cream the butter, sugar and vanilla until light and fluffy. In another bowl, combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition., Beat egg whites with clean beaters until stiff peaks form. Fold a third of the egg whites into batter. Fold in remaining egg whites and strawberries., Fill muffin cups three-fourths full. Bake at 350° for 18-22 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 cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost tops. Garnish with strawberries and cracker crumbs. Store in the refrigerator.

STRAWBERRY STUFFED CUPCAKES

Steps:

• Combine the cake mix and instant pudding mix. Add milk, eggs, and egg yolks. Mix 1 minute. Add in butter and Grand Marnier. Mix 2 minutes. Bake in lined cupcake pan for 20 minutes, or until a toothpick comes out with moist crumbs.
• Beat frosting ingredients together. If necessary, chill for 5 minute increments until slightly stiffened.
• Cut out a cone shape from each cupcake after they are completely cooled. Place a stemmed, cleaned and dried strawberry inside, and place a piece of cake on top.
• Pipe on icing, and decorate with sprinkles.

STRAWBERRY-LIME STUFFED CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
• Whisk the flour, baking powder, and salt together in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
• While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin.
• Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
• For icing: Mix the confectioners' sugar and lime zest in a medium bowl. Add the lime juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but take care if the icing is too loose it doesn't set properly.) Add food color to make a pale pastel green icing.
• To assemble: Remove cupcake from its liner. Cut and remove a strawberry (coned) shaped portion of cupcake from the top of each cupcake, leaving about 1/2 to 1-inch of cake in the bottom. Stuff each cake with a strawberry and cover with a little bit of cake. Spoon and spread icing over the top of the cupcakes. Sprinkle with green sanding sugar. Top with small mint leaves or candied leaves.