Pockets of Strawberry Cupcakes

Dairy Free
Pockets of Strawberry Cupcakes
105 min.
24
170kcal

Suggestions


Indulge in the delightful sweetness of our Pockets of Strawberry Cupcakes, a perfect dairy-free dessert that will leave your taste buds dancing with joy! These charming cupcakes are not only visually appealing but also bursting with flavor, making them an ideal treat for any occasion. With a light and fluffy texture, each cupcake is filled with a luscious strawberry or raspberry jam that creates a delightful surprise in every bite.

Imagine biting into a soft, moist cupcake, only to discover a hidden pocket of fruity goodness waiting to be savored. Topped with a generous swirl of creamy whipped frosting and garnished with fresh strawberry slices, these cupcakes are as beautiful as they are delicious. Whether you're hosting a birthday party, a summer picnic, or simply craving a sweet treat, these cupcakes are sure to impress your guests and satisfy your sweet tooth.

With a preparation time of just 105 minutes and yielding 24 servings, they are perfect for sharing with friends and family. Plus, at only 170 calories each, you can enjoy these delightful desserts without the guilt. So, roll up your sleeves and get ready to create a batch of these scrumptious Pockets of Strawberry Cupcakes that will surely become a favorite in your dessert repertoire!

Ingredients

  • box cake mix white
  • 0.7 cup raspberry jam seedless
  • oz strawberries hulled
  • 12 oz fluffy frosting white
  • 12  strawberries sliced for garnish if desired

Equipment

  • bowl
  • oven
  • wire rack
  • blender
  • wooden spoon
  • ziploc bags
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place paper baking cup in each of 24 regular-size muffin cups.
  3. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  4. By slowly spinning end of round handle of wooden spoon back and forth, make deep, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
  5. Spoon jam into resealable heavy-duty food-storage plastic bag.
  6. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 1 tablespoon jam into center of each cupcake for filling.
  7. Place 6 oz strawberries in blender. Cover; pulse 20 seconds to puree strawberries. Measure 1/2 cup of the strawberry puree into medium bowl. Stir in both containers frosting until well mixed. Generously frost cupcakes.
  8. Garnish with sliced strawberries. Store loosely covered in refrigerator.

Nutrition Facts

Calories170kcal
Protein2.36%
Fat16.52%
Carbs81.12%

Properties

Glycemic Index
7.42
Glycemic Load
7.96
Inflammation Score
-1
Nutrition Score
2.8939130499797%

Flavonoids

Cyanidin
0.22mg
Petunidin
0.01mg
Delphinidin
0.04mg
Pelargonidin
3.25mg
Peonidin
0.01mg
Catechin
0.41mg
Epigallocatechin
0.1mg
Epicatechin
0.05mg
Epicatechin 3-gallate
0.02mg
Epigallocatechin 3-gallate
0.01mg
Naringenin
0.03mg
Kaempferol
0.07mg
Myricetin
0.01mg
Quercetin
0.15mg

Nutrients percent of daily need

Calories:169.83kcal
8.49%
Fat:3.14g
4.83%
Saturated Fat:0.84g
5.28%
Carbohydrates:34.66g
11.55%
Net Carbohydrates:34.06g
12.38%
Sugar:23.23g
25.81%
Cholesterol:0mg
0%
Sodium:178.52mg
7.76%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.01g
2.02%
Vitamin C:8.53mg
10.34%
Phosphorus:80.08mg
8.01%
Vitamin B2:0.1mg
5.86%
Calcium:51.58mg
5.16%
Folate:20.39µg
5.1%
Manganese:0.1mg
4.92%
Vitamin B1:0.05mg
3.52%
Vitamin E:0.45mg
3.02%
Selenium:2.11µg
3.01%
Iron:0.54mg
3.01%
Vitamin B3:0.6mg
3%
Vitamin K:2.71µg
2.58%
Fiber:0.6g
2.41%
Copper:0.03mg
1.66%
Potassium:45.47mg
1.3%
Magnesium:4.59mg
1.15%