Berry-Capped Strawberry Cupcakes
Recipe from
Family Circle
The strawberry garnish hints at the surprise you'll find when you bite into one of these cupcakes. They're marbled with cooked strawberries that were swirled through the batter.
Servings:
18 cupcakes
Prep Time:
15 mins
Total Time:
2 hrs
Ingredients
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Cupcakes:see savings
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1-1/2 cupschopped strawberries (about 1-pint basket)see savings
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1/4 cupgranulated sugar plus 1 cupsee savings
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1 teaspoongrated lemon rindsee savings
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2 cupscake flour (not self-rising)see savings
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1 teaspoonbaking powdersee savings
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1/2 teaspoonbaking sodasee savings
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1/4 teaspoonsaltsee savings
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1/2 cup(1 stick) butter, at room temperaturesee savings
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3eggssee savings
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1 teaspoonvanillasee savings
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3/4 cupbuttermilksee savings
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Frosting:see savings
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1/4 cup(1/2 stick) butter, at room temperaturesee savings
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1-3/4 cupsconfectioners' sugarsee savings
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2 tablespoonsmilksee savings
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1/4 teaspoonvanillasee savings
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Garnish:see savings
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9strawberries, halved or quarteredsee savings
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1/4 cupstrawberry jelly, meltedsee savings
Directions
1.
Heat oven to 350 degrees F. Line 18 standard-size muffin cups with paper liners.
2.
Cupcakes: Mix chopped strawberries, 1/4 cup granulated sugar and lemon rind in medium-size saucepan. Cook over medium heat, stirring occasionally, 8 to 10 minutes or until sugar is dissolved and mixture is thickened. Spoon into small bowl; let cool completely, about 1 hour.
3.
Mix flour, baking powder, baking soda and salt in large bowl.
4.
Beat together butter and remaining 1 cup granulated sugar in medium-size bowl until fluffy, about 2 minutes. Add the eggs, one at a time, beating after each. Beat in vanilla.
5.
On low speed, beat flour mixture into butter mixture in 3 additions, alternating with buttermilk, and ending with flour. Swirl in cooled strawberry mixture to create a marble pattern. Divide batter equally among prepared muffin cups.
6.
Bake in 350 degrees F. oven for 18 to 20 minutes or until cupcakes spring back when gently touched. Let cool in cups on wire rack for 5 to 10 minutes. Unmold cupcakes onto rack to cool completely.
7.
Frosting: Beat together butter, confectioners' sugar, milk and vanilla in medium-size bowl until smooth, about 3 minutes. Cover bowl with plastic wrap.
8.
Garnish: Place cut strawberries on large plate. Liberally brush melted jelly over each piece. Set aside.
9.
Frost tops of cupcakes. Top each with glazed strawberry piece(s).
Nutrition information
Per serving: Calories 226, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 57 mg, Sodium 109 mg, Carbohydrate 35 g, Fiber 0 g, Protein 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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