Strawberry Filled Cupcakes


      My sister recently brought me a big flat of strawberries when she came to visit from California. She lives where they grow some of the sweetest strawberries in the world.


       We enjoyed most of them within the first couple of days, and while I could have frozen the few remaining ones, I decided to make sure I
  1. had a few in my breakfast smoothie
  2. made a dessert from the rest




Here’s what I came up with for dessert:



Strawberry Filled Cupcakes



2 3/4
cups  all-purpose flour
teaspoons baking powder
teaspoon salt
cup shortening
1 2/3
cups sugar
egg whites
2 1/2
teaspoons vanilla
1 1/4
cups milk

Directions For the cakes:

  • 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
  • 2 In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
  • 3 Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  • 4 Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes


For strawberry filling:

Put 1 pint of fresh or frozen strawberries in a blender Add 1/8 cup of water and 1/2 cup of sugar. Puree. Add another teaspoon or so of water if needed to get a smooth, but still slightly chunky consistency.


How to fill cupcakes:

With a small knife cut a small hole in the center of the cupcake being careful to not cut all the way to the bottom. Scoop out the cake. With a small spoon fill the hole with strawberry filling.



When ready to serve you can frost liberally with your favorite whipped cream topping. They honestly taste like a little strawberry shortcake in your hand. Enjoy!



Today I’m linking with:

Foodie Friday and Everything Else

21 Rosemary Lane

Home and Garden Thursday

Home Sweet Home

Simple an Sweet Fridays

Friendship Friday 







One comment

  1. Sherry says:

    These look fabulous!

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