Strawberry Filled Cupcakes
This recipe teams a classic white cupcake with juicy strawberry filling and creamy topping. They are easy to make and guaranteed to wow!
Prep Time:30 minutes mins
Cook Time:15 minutes mins
Total Time:45 minutes mins
Servings:18 cupcakes
- ¾ cup strawberry glaze
- 1 cup strawberries finely chopped
- 1 box white cake mix plus the ingredients listed on box
- 2 cups whipped topping or whipped cream
- 9 strawberries cut into halves
Make cupcakes as directed on the cake mix box and then let them cool to room temperature.
Take a small paring knife (or melon baller) to neatly remove the center of each cupcake from the top. Reserve the removed center.
Combine the finely chopped strawberries with ½ cup strawberry glaze in a small bowl, and then fill each cupcake with this strawberry mixture using a small spoon.
Now press the removed centers from step #2 back into the tops of each cupcake to cover the strawberry filling. Top with whipped cream, drizzle the remaining strawberry glaze on top and garnish with a strawberry halve.
- If you’re making them ahead, keep them covered at room temperature for up to 2 days. You can then proceed with the recipe.
- Don’t cut all the way through when removing the center. If you do, the filling will drip right through to the paper liner and they’ll be very messy to eat!
- If you don’t have a melon baller or apple corer to remove the center, you can use a sharp knife. Use a 45-degree angle and cut out a cone shape.
- If you have an apple corer, simply insert it into the center, twist slightly, and lift. If you want to use a melon baller, it’s similar - insert, twist, and lift.
- Swap the strawberries for blackberries or raspberries if you prefer.
Calories: 23kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 30mg | Fiber: 1g | Sugar: 3g | Vitamin A: 8IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 1mg