Best 3 Strawberry Balsamic Filled Cupcakes Recipes

STRAWBERRY AND MASCARPONE FILLED CUPCAKES

Steps:

• Special equipment: 1 muffin tin
• Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool.
• In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.
• In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.

MARTHA'S STRAWBERRY CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line 2 1/2 standard 12-cup cupcake pans with paper liners; set aside.
• Into a medium bowl, sift together flours, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.
• Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.
• Make Strawberry Meringue Buttercream and spread or pipe about 1/2 cup frosting on top of each cupcake. Garnish with strawberries, cut into halves, quarters, or left whole, depending on the size.

JADE'S STRAWBERRY-FILLED CUPCAKES

Steps:

• Cook's Note: Quinoa flour can be found at health food stores.
• For the cupcakes: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Set aside.
• Whisk together the flours, baking powder and salt in a medium bowl.
• Beat the sugar and butter in a large bowl until combined, using an electric hand mixer. Add the eggs, milk and vanilla. Beat until smooth. Add the dry ingredients and mix until just blended. Spoon half of the batter into the prepared muffin cups (about 2 tablespoons of batter in each cup). Spoon 1 teaspoon of the strawberry fruit spread into the center of the batter. Spoon the remaining batter on top to cover the fruit spread completely. Bake until puffed and the cake springs back when touched, 15 to 17 minutes. Transfer to a wire rack and cool completely, about 30 minutes.
• For the frosting: Place the chocolate chips in a small bowl over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat.
• Beat the butter in a medium bowl until light and smooth, using an electric hand mixer. Beat in 3 cups of the powdered sugar, milk and vanilla until smooth and creamy. Remove half of the frosting and place in a small bowl.
• Add the melted chocolate to one bowl of the frosting and stir until smooth.
• Stir the strawberry fruit spread and the remaining 3/4 cup powdered sugar into the other bowl of frosting and stir until smooth.
• Frost the tops of the cupcakes with desired frosting using a small spatula. Allow the frosting to set for 20 minutes before serving.