Strawberry Filled Cupcakes
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Updated August 11, 2014
1-3/4 cup Betty Crocker™ Super Moist™ white or yellow cake mix
tablespoons Cascadian Farm™ organic strawberry fruit spread
1-1/2 cups heavy whipping cream
container Betty Crocker™ Whipped vanilla frosting
Preheat outdoor grill for 30 minutes on medium high. Prepare muffin tin by placing cupcake wrappers inside the tin. Set aside.
In a large bowl, combine cake mix, water, oil, and egg. Fill each cupcake wrapper 2/3 cup full. Place 1 tablespoon scoop of the fruit spread on top of the batter in each cup.
Place cupcake tin inside preheated grill. If possible, turn the heat from one side of the grill off and place the cupcake tin over the side where there is no direct flame.
Close the lid on the grill. Turn the heat down to medium (or if the cupcakes are being cooked over flame, turn grill to the lowest setting possible). Do not open the grill lid for 20 minutes. After 20 minutes, open the grill and test to see if the center of the cupcakes are set. If not, cook just until the center of the cupcakes spring back when touched lightly.
Remove cupcakes and cool completely.
In a large stand mixer, whip whipping cream until stiff peaks form. Add Betty Crocker whipped vanilla frosting and beat until fluffy. Pipe icing atop cooled cupcakes. Garnish with fresh strawberries. Serve and enjoy!
- If making in the oven instead of on the grill, bake as directed on the cake mix package.
More About This Recipe
- These grilled cupcakes with luscious strawberry filling will let you live out the rest of summer deliciously.
Summer be like ... hot.
But my belly be like ... cupcakes.
Sometimes it’s hard to make your cravings match the seasons. So, rather than stop my maniacal need for all things pastry – even in the summer when the mere thought of kickstarting the oven can melt your face off – I decided to master the art of cupcake grilling.
PEOPLE, DID YOU HEAR THAT?
It’s totally a thing. It’s totally a mix-up-batter-then-cook-them-cuppies-on-the-grill thing.
And Imma gonna showya howta do it.
Start with a Betty Crocker cake mix.
Grab yourself a pretty checkered spoon and a shiny bottle of Cascadian Farm strawberry fruit spread. No substitutions. Unless, of course, you have a platinum-and-gold checkered spoon. In that case, always use it.
Fill a cupcake tin (just nab a cheap one from the dollar store. You won’t worry about it going on the grill) – cupcake wrappers, batter, jam on top. That's it.
Then, whap that baby on the grill. And forgive the photo above. Because, um ... hello flat daytime lighting.
Let your cuppies chill post grill, then frost their tops with whippy homemade frosting. Add a strawberry on top too, if you want to.
Bask in the glory that is homemade cupcakes without a hot kitchen – and kiss your cravings hello.
Brooke blogs at Cheeky Kitchen where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's Tablespoon profile to see what she cooks up next!
Strawberry Filled Cupcakes With Real Strawberry Frosting
Fluffy and light strawberry filled vanilla cupcakes topped off with real strawberry buttercream frosting. Using the sweetest and juciest strawberries ensures incredible flavour in every single bite, this cupcake recipe is a must-have for every home baker!
For this recipe, you will need: plain flour, caster sugar, baking powder, salt, unsalted butter, whole milk, eggs, strawberries, vanilla extract, icing sugar, and freeze-dried strawberries.
I've used my tried and tested recipe for vanilla cupcakes as the base for this recipe. I really love vanilla cupcakes just as they are but it's fun to add interesting flavours every now and again.
Once you have basic recipes sorted, like vanilla cupcakes, it's really easy to adapt them.
To make these cupcakes taste like real strawberry, I added fresh crushed strawberries to the batter and filled them with strawberry jam - or jelly if you're in the US.
If you don't want to use jam/jelly for the filling you could add fresh cream or cream cheese frosting to your strawberry cupcakes, both would taste amazing, I'm sure.
For the frosting, I adapted my go-to vanilla buttercream recipe to incorporate freeze dried strawberries which results in a beautiful strawberry flavoured topping.
And of course, I used a whole fresh strawberry to decorate each pink strawberry filled cupcake.
As strawberries are in season right now, what better time to make the most of it and cook up a whole batch of strawberry cupcakes!
- 1 1/2 cups all-purpose flour, plus more for pans
- 1 1/2 cups cake flour (not self-rising)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 1 3/4 cups sugar, plus more for sprinkling fruit
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk
- 10 ounces strawberries, hulled and cut into small dice, plus more for garnish
- Strawberry Meringue Buttercream
Preheat oven to 350 degrees. Line 2 1/2 standard 12-cup cupcake pans with paper liners set aside.
Into a medium bowl, sift together flours, baking powder, and salt set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour beat until combined after each addition. Fold in strawberries.
Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.
Make Strawberry Meringue Buttercream and spread or pipe about 1/2 cup frosting on top of each cupcake. Garnish with strawberries, cut into halves, quarters, or left whole, depending on the size.
- 1 1/2 cups all-purpose flour, plus 2 tablespoons
- 1 1/2 teaspoons baking powder
- 1 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 4 large eggs, room temperature
- 1/2 teaspoon pure vanilla extract
- 6 tablespoons sour cream, room temperature
- 2 tablespoons good-quality strawberry jam
- 12 ounces strawberries, finely chopped, plus more thinly sliced, for topping
- Lightly sweetened whipped cream, for topping
Preheat oven to 325 degrees. Line two 12-cup muffin tins with paper liners. Whisk together flour, baking powder and salt. Cream butter and sugar on medium-high speed until pale and fluffy, about 8 minutes. Add eggs, one at a time, beating thoroughly between each addition, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low add flour mixture in 2 batches, alternating with sour cream and beating until just incorporated.
Divide batter evenly among the tins using a 1/4 cup measure or ice cream scoop. Tap pans and smooth tops with an offset spatula or the back of a spoon. Bake until a cake tester inserted into the middle comes out clean, about 30 minutes. Let cool on a wire rack, about 30 minutes.
Whisk the jam in a small bowl until smooth. Fold in chopped strawberries. Using a melon baller or teaspoon, scoop out a hole in the center of each cupcake. Fill with 1 to 2 teaspoons strawberry filling. Top with whipped cream and a slice of strawberry. Serve immediately.
Strawberry-Filled Cardamom Cupcakes
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As a chocolate advocate, my idea of a sweet treat is far from anything fruity or pink. But after devouring more than a few of these light cakes filled with fresh strawberry sauce and topped with a tangy strawberry–cream cheese frosting, I can say this dainty dessert is fit for little girls and boys, grown women, and burly dudes alike.
Game plan: You will need to use paper cupcake liners, or the jam will stick to the inside of the muffin wells no matter how thoroughly you butter them!
If your oven is too small to fit 2 (12-well) muffin pans side by side, you can arrange the racks in the upper and lower thirds of the oven. Bake as directed, rotating the pans between the racks halfway through the cooking time. You also may need to bake the cupcakes 1 or 2 minutes longer.
Strawberry Filled Cupcakes Recipe
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 eggs, room temperature
- 1 ½ cup granulated sugar
- 3 teaspoons vanilla extract
- 1 cup cooking oil, vegetable or canola
- 1 cup buttermilk
- 1 cup fresh strawberries, cleaned and diced
- 4 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla
- 1 ½ cups heavy whipping cream
How to make Strawberry Filled Cupcakes
Preheat oven to 350 degrees and fill pan with cupcake liners.
Whisk together flour, baking powder, soda and salt. Set aside.
In a large bowl, beat the eggs, add sugar and continue beating for about 30 seconds.
Add oil and vanilla extract, beat until well combined.
Gradually add dry ingredients alternating with buttermilk.
Beat until well combined, batter will be thin.
Divide into cupcake liners, 2/3 full .
Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.
Let cool completely before decorating.
In large mixing bowl, combine cream cheese, sugar and vanilla.
Gradually add whipping cream, beat until stiff peaks form.
Once cupcakes have cooled, use a melon baller to scoop out a small hole in the center of each cupcake.
Fill with fresh strawberries and top with a tablespoon of frosting to hide the strawberries inside.
- 200g/7oz unsalted butter, softened
- 200g/7oz caster sugar
- 4 free-range eggs
- 200g/7oz self-raising flour
- 4 tbsp good-quality strawberry jam
- 250ml/9fl oz lightly whipped double cream
- 250g/9oz strawberries, hulled , for dusting
Preheat the oven to 200C/400F/Gas 6. Line two 12-hole muffin trays with paper cases.
Cream the butter and sugar together, preferably with an electric whisk, in a large bowl until the mixture is light and fluffy. (This can take 5-7 minutes, so this stage should not be rushed.)
Beat in the eggs, one at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the remaining flour with a metal spoon until you have a soft, smooth mixture.
Pipe or spoon the mixture into the paper cases until half full, add half a teaspoon of jam and then cover with the remaining cake mixture. The finished cake case should be about three-quarters full. Bake in the oven for 12-15 minutes, or until the cakes are pale golden-brown and spring back when pressed gently with a finger. Remove the cakes from the oven and set aside to cool on a wire rack.
Using a small knife make a well in the top of each cake by removing a disk of cake. Fill this well with whipped cream and top with a strawberry. Serve with a generous dusting of icing sugar.
While the cupcakes are cooling, you can make the cheesecake filling. We used a small vanilla pudding mixed with ½ cup almond milk, 1 ½ cups whipped cream (we made fresh but for a shortcut, use Cool Whip if preferred and 4 ounces of softened cream cheese. Whip it all together and get the most delish creamy cheesecake pudding, which is amazing all by itself!
Pipe the pudding into each of the cupcake centers and make your frosting!
For Cake: Set egg whites, buttermilk and butter out at room temperature for, no less than, 30 minutes.
Prepare muffin pan by placing aluminum muffin cups in each indention.
Preheat over to 350 degrees.
Combine flour, baking powder, baking soda and salt in a small mixing bowl set aside.
Cream butter, sugar, and vanilla in a separate bowl (medium mixing bowl). Add egg whites, little by little, until completely combined. Alternately adding flour and buttermilk, beat after each addition until all is combined.
Pour a 1/4 cup scoop of cake mixture into each muffin cup. Bake at 350 degrees for 18-20 minutes.
Take out of oven to cool while preparing filling and frosting.
Marshmallow Creme filling:
Place egg whites and cream of tartar in a stand-up mixer, such as Kitchen-Aid. Whip on medium while making the syrup.
Combine sugar, corn syrup, water, and salt in a small saucepan over medium heat. Bring to a boil, stirring occasionally, until mixture has reached 240 degrees (you will need a candy thermometer for this).
Add syrup, slowly, to the now whipped egg whites. Once combined, whip for an additional 6-8 minutes until thickened. Creme should be thick and glossy.
Strawberry Creme Buttercream Frosting:
Whip butter, until creamy, in a small mixing bowl. Add marshmallow creme and vanilla combine until smooth. Sift 10x sugar over creamed mixture and combine this will assure no lumps form.
Add pureed strawberries mixture will be loose once combined. Add 10x sugar, a 1/2 cup at a time, until desired consistency is reached.
Cool cupcakes completely. Once cooled, pipe your marshmallow creme into the middle of each cupcake stick tip about half way into the middle of the cupcake and squeeze for a second, letting loose and lifting the pastry bag away with care.
Using another pastry bag, pipe frosting onto cupcakes using an up and down continual motion to create a slight wave starting from the outside, in (let a little bit of the cream filling show in the center which creates a flower effect).