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Pockets of Strawberry Cupcakes

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Pockets of Strawberry Cupcakes
  • Prep 40 min
  • Total 1 hr 45 min
  • Servings 24
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There's a strawberry surprise in each sweet cupcake smothered in creamy vanilla frosting.
Updated Apr 26, 2013

Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.

Nutrition

250 Calories, 10g Total Fat, 1g Protein, 39g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
250
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
2 1/2g
13%
Trans Fat
2g
Cholesterol
0mg
0%
Sodium
170mg
7%
Potassium
40mg
1%
Total Carbohydrate
39g
13%
Dietary Fiber
0g
0%
Sugars
5g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
2%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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