Kid Pleasing Strawberry Cupcakes Recipes

Steps:

• Heat oven to 350°F.
• Line 24 muffin cups with paper baking cups.
• In a large bowl, combine cake mix, sour cream and eggs.
• Stir with a spoon until well blended.
• Reserve 1 1/2 cups batter.
• Fill paper-lined muffin cups 1/2 full with remaining batter.
• Using spoon, make slight indentation in center of each cup; fill with heaping 1/2 teaspoonful of the preserves.
• Spoon remaining 1 1/2 cups batter evenly over each filled cup; covering preserves.
• (Muffin cups should be 3/4 full).
• Bake at 350°F for 20-30 minutes or until tops spring back when lightly touched in center.
• Cool 1 minute; remove from pan.
• Cool completely.
• Store in refrigerator.

Steps:

• Preheat oven to 350'.
• Using cupcake liners, place 12 liners in a muffin pan and set to the side.
• In a medium bowl, combine flour, baking powder and salt and set a side.
• In a food processor or blender add strawberries and process until pureed.
• Empty pureed strawberries into a 1/3c measuring cup and set aside. Add rest of strawberry puree to a small bowl and set aside to use in the frosting.
• Using a electric mixer with bowl, cream butter on medium high speed until lightly fluffy.
• Gradually add sugar and continue to mix until well blended. Reduce speed to low and slowly add one egg and egg whites and mix until lightly blended.
• Add vanilla extract if using.
• Mix together milk and 1/3c strawberry puree.
• Alternate flour and milk mixture to mixer slowly ending with flour. Scrap down sides of bowl and continue to blend well.
• Using a ice cream scoop or tablespoon, add batter to prepared muffin cups.
• Bake for 20 to 25 minutes, or until lightly browned.
• Cool cupcakes completely on a wire rack before adding the frosting.
• To make the Strawberry Frosting:.
• Using a electric mixer with bowl, add 1 cup butter (soften) and salt and blend on medium high until fluffy.
• Reduce speed to low and add powdered sugar and blend well.
• Add vanilla extract and 3TBS of the strawberry puree, blend well.
• Using a knife frost the cupcakes and top with decorative candies.

Steps:

• Preheat oven to 350°F and line 2 muffin pans with paper baking cups.
• In a large bowl, combine cake mix, sour cream, eggs and water. Stir with a spoon and/or whisk until well blended.
• Fill paper-lined muffin cups 1/2 full with batter. Using a spoon, make a slight indentation in the center of each cup; fill with a heaping 1/2 teaspoonful of strawberry preserves.
• Spoon remaining batter evenly over each filled cup; covering preserves. (Muffin cups should be about 3/4 full).
• Bake for 20-30 minutes or until a toothpick comes out clean. If toothpick goes through preserves, it will not come out clean.
• Cool for 1 minute and remove from pan. Cool completely before adding icing and toppings as desired. Store in the refrigerator.
• Topping Options: Add your favorite icing: Cream cheese icing, strawberry frosting or white confetti icing are all perfect for your cupcakes and festive for the holiday. For a special touch, try one of these topping suggestions:
• White chocolate shavings. Use a vegetable peeler to create white chocolate shavings using a thick, room-temperature bar of white chocolate.
• White icing is your canvas. With red or pink decorative icing, write fun messages or draw hearts on the white icing.
• Candy toppings. Top your icing with red cinnamon candies, mini chocolate chips, conversation hearts or even try sticking strawberry flavored licorice or hard candies in the top.

Steps:

• Preheat oven to 375 degrees F.
• Combine butter with 3/4 cup of brown sugar in a mixing bowl. Blend in eggs, vanilla extract, salt, and half-and-half.
• With a mixer running on low, gradually blend in baking powder and 2 cups of flour, scraping down the sides if needed.
• Remove bowl from mixer, and blend in chopped strawberries by hand.
• In a separate bowl, combine remaining butter, brown sugar, flour, and cinnamon to create topping.
• Place 18 cupcake papers in cupcake tin, and spoon strawberry batter evenly into each. Sprinkle an even amount of topping on each cup.
• Bake for 18-20 minutes, until a toothpick comes out cleanly from the cupcakes. Remove from cupcake tin and allow to cool before serving.