Strawberry Thumbprint Cupcake Recipes

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
• Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
• In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
• Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
• To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Spray 2 cupcake pans with cooking spray.
• With an electric mixer, beat the cake mix, gelatin, oil, strawberries and a 1/2 cup water until fully combined. Add the eggs, one at a time, beating well after each addition. Pour the batter into the prepared pans. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 20 minutes. Let cool in the pan, and then remove before icing.
• For the icing: In a blender or food processor, puree the butter, sugar and strawberries for the glaze until smooth; it may take a few minutes to come together. Poke holes in the cupcakes with a toothpick, then spoon the icing over, allowing some of it to seep into the cake. Store the cupcakes, covered in the refrigerator, for up to 2 weeks.

Steps:

• Make the cupcakes: Preheat the oven to 350˚ F. Line two 12-cup muffin tins with paper liners and coat with cooking spray. Whisk the flour, baking powder and salt in a bowl; set aside. Beat the butter in a large bowl with a mixer on medium-low speed until creamy. Add the granulated sugar and vegetable oil and beat until fluffy, about 3 minutes, then add the vanilla. Beat in the flour mixture in 3 additions, alternating with the milk, scraping down the bowl as needed.
• In another large bowl, beat the egg whites with a mixer on high speed until stiff peaks form, 3 to 5 minutes. Gently fold into the batter with a rubber spatula; do not overmix. Divide the batter between the muffin cups. Bake until golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to racks and let cool 15 minutes in the pans, then remove the cupcakes to the racks to cool completely.
• Meanwhile, make the frosting: Beat the butter in a large bowl with a mixer on medium-high speed until creamy. Reduce the mixer speed to low and gradually beat in the confectioners' sugar, 1 cup at a time, until just incorporated; beat in the salt. Add the vanilla and rosewater, increase the speed to medium high and beat until creamy, 3 to 4 minutes. Add the milk and beat until fluffy, about 1 more minute.
• Put the strawberry jam in a piping bag fitted with a large round tip. Insert the tip into the center of each cupcake and pipe in some of the jam. Spread or pipe the frosting on the cupcakes.

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with paper liners.
• In a medium bowl, cream together the granulated sugar, gelatin, butter and cream cheese. Beat in the eggs, one at a time, then stir in the vanilla and rum. Combine the flour and baking powder, add to the creamed mixture and mix well. Stir in the milk and strawberries until the batter is smooth. Bake for 20 to 25 minutes. The cupcakes are done when they spring back to the touch. Let cool.
• For the strawberry frosting: In a medium bowl, cream together butter and cream cheese. Add the confectioners' sugar, rum and strawberry extract.
• For the strawberry filling: Cut the strawberries into small pieces and place into a medium saucepan. Add the sugar and bring to a light boil. Once the filling begins to boil, turn off the heat, add the rum and let sit for 10 minutes to cool.
• To assemble: Core out the center of the cupcakes and fill with strawberry filling. Then cover the tops of the cupcakes with the strawberry frosting.

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.
• Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.
• Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.