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Pockets of Strawberry Cupcakes

There's a strawberry surprise in each sweet cupcake smothered in creamy vanilla frosting.

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  • Prep Time 40 min
  • Total Time 1 hr 45 min
  • Servings 24

Ingredients

1
box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2/3
cup seedless strawberry or raspberry jam
6
to 8 medium strawberries (about 6 oz), hulled
2
containers Betty Crocker™ Whipped fluffy white frosting
12
strawberries, sliced, for garnish if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2 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.
  • 3 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).
  • 4 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.
  • 5 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.

EXPERT TIPS

Expert Tips

An easy way to hull strawberries is to push one end of a plastic drinking straw into the point of the berry and push it through to pop off the green cap.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
250
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
2g
2%
),
Cholesterol
0mg
0%;
Sodium
170mg
170%;
Total Carbohydrate
39g
39%
(Dietary Fiber
0g
0%
  Sugars
5g
5%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
4%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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