Vanilla Stuffed Strawberry Cupcakes

Vanilla Stuffed Strawberry Cupcakes

Vanilla custard filled cupcakes made using Betty Crocker® cake mix and topped with strawberries make a wonderful dessert.

Prep Time

40

Minutes

Total Time

1:45

Hr:Mins

Makes

24

servings

Vanilla Custard
2 1/2
cups milk
3/4
cup sugar
1/3
cup all-purpose flour
2
egg yolks
2
teaspoons vanilla
Cupcakes
1
box (16 oz) Betty Crocker® white angel food cake mix
1 1/4
cups cold water
2
teapoons vanilla
Garnish
12
large fresh strawberries, cut in half, if desired
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Makes 24 servings (1 cupcake)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 130
    • Total Fat 1 1/2g
      • (Saturated Fat 1/2g,),
    • Sodium 105mg;
    • Total Carbohydrate 27g
      • (Dietary Fiber 0g,
    • Protein 3g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 1 Other Carbohydrate;
      Carbohydrate Choices:
      • 2;
      *Percent Daily Values are based on a 2,000 calorie diet.