Vanilla Stuffed Strawberry Cupcakes

Health score
1%
Vanilla Stuffed Strawberry Cupcakes
105 min.
24
126kcal

Suggestions


Indulge in the delightful combination of flavors with our Vanilla Stuffed Strawberry Cupcakes! Perfect for any occasion, these cupcakes are not only visually stunning but also a treat for the taste buds. Imagine biting into a light and fluffy cupcake, only to discover a luscious vanilla custard filling that complements the sweetness of fresh strawberries. Each bite is a harmonious blend of textures and tastes that will leave your guests asking for more.

With a preparation time of just 105 minutes, you can easily whip up a batch of 24 cupcakes, making them ideal for parties, picnics, or simply as a sweet treat to enjoy at home. The recipe features a simple yet effective method that ensures your cupcakes come out perfectly every time. The use of a boxed angel food cake mix simplifies the process, allowing you to focus on creating that rich, creamy custard that takes these cupcakes to the next level.

Whether you're a seasoned baker or a novice in the kitchen, this recipe is approachable and rewarding. The vibrant strawberries not only add a pop of color but also a refreshing burst of flavor that balances the sweetness of the custard and cake. So gather your ingredients, preheat your oven, and get ready to impress your family and friends with these irresistible Vanilla Stuffed Strawberry Cupcakes!

Ingredients

  • 2.5 cups milk 
  • 0.8 cup sugar 
  • 0.3 cup flour all-purpose
  •  egg yolk 
  • teaspoons vanilla 
  • 16 oz angel food cake mix 
  • 1.3 cups water cold
  •  vanilla pod 
  • 12 large strawberries fresh cut in half, if desired

Equipment

  • bowl
  • sauce pan
  • oven
  • whisk
  • plastic wrap
  • hand mixer
  • muffin liners

Directions

  1. In 3-quart heavy saucepan, stir together milk, sugar, flour and egg yolks with whisk. Cook over medium heat 10 to 12 minutes, stirring constantly, until thickened.
  2. Remove from heat; stir in 2 teaspoons vanilla.
  3. Transfer to bowl; press plastic wrap on surface of custard. Refrigerate until ready to assemble.
  4. Heat oven to 325°F.
  5. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds, then on medium speed 1 minute. Stir in 2 teaspoons vanilla. Spoon batter into muffin cups, filling completely full.
  6. Bake 20 to 25 minutes or until golden brown and cracks in tops of cupcakes appear dry. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  7. Scoop out centers of cupcakes, leaving 1/2-inch border on bottom and side. Spoon or pipe custard into centers of cupcakes. Top each with strawberry half. Store covered in refrigerator.

Nutrition Facts

Calories126kcal
Protein7.98%
Fat9.87%
Carbs82.15%

Properties

Glycemic Index
9.3
Glycemic Load
6.08
Inflammation Score
-1
Nutrition Score
3.1378260695416%

Flavonoids

Cyanidin
0.23mg
Petunidin
0.01mg
Delphinidin
0.04mg
Pelargonidin
3.35mg
Peonidin
0.01mg
Catechin
0.42mg
Epigallocatechin
0.11mg
Epicatechin
0.06mg
Epicatechin 3-gallate
0.02mg
Epigallocatechin 3-gallate
0.01mg
Naringenin
0.04mg
Kaempferol
0.07mg
Myricetin
0.01mg
Quercetin
0.15mg

Nutrients percent of daily need

Calories:125.89kcal
6.29%
Fat:1.4g
2.16%
Saturated Fat:0.63g
3.95%
Carbohydrates:26.25g
8.75%
Net Carbohydrates:25.84g
9.4%
Sugar:19.77g
21.96%
Cholesterol:19.25mg
6.42%
Sodium:166.65mg
7.25%
Alcohol:0.11g
100%
Alcohol %:0.18%
100%
Protein:2.55g
5.1%
Phosphorus:100.35mg
10.03%
Vitamin C:7.94mg
9.62%
Calcium:65.03mg
6.5%
Vitamin B2:0.11mg
6.27%
Selenium:4.38µg
6.26%
Manganese:0.09mg
4.68%
Folate:16.55µg
4.14%
Vitamin B12:0.18µg
2.93%
Vitamin D:0.36µg
2.4%
Potassium:80.09mg
2.29%
Vitamin B1:0.03mg
2.25%
Vitamin B5:0.21mg
2.14%
Magnesium:7.51mg
1.88%
Fiber:0.41g
1.65%
Copper:0.03mg
1.55%
Vitamin B6:0.03mg
1.48%
Zinc:0.2mg
1.35%
Vitamin A:64.43IU
1.29%
Iron:0.23mg
1.29%
Vitamin B3:0.23mg
1.17%