Friday, May 25, 2012

Cupcake Addiction!

I have been on a cupcake recipe search lately. It seems like I have been seeing more cupcakes in magazines, showers, etc., than I have ever seen before so that has got me drawn to them big time!  A couple of days ago while looking for cupcake  baking cups in some different colors than the regular ones I  normally buy at the grocery store, I came across a "Cupcake Corer". I haven't had a chance to try it yet but it sounds very promising!! It is a tool used to create a hole in the center of the cupcake that can be filled with all sorts of yummy creations!!  The first thing I will try is to fill it with whipped cream filling!! YUM!!!!  Maybe add some chopped fruit/ berries?!!  This recipe is from Betty Crocker and very good!!!                                        

Strawberry- Cream Cheese Cupcakes

1 box Betty Crocker Supermoist Yellow Cake Mix
2/3 cup water
1/2 cup sour cream
1/3 cup vegetable oil
2 eggs
3 or 4 tbs. strawberry preserves
3 ozs. cream cheese, cut into 24 pieces
1 container Betty Crocker Rich & Creamy Cream Cheese Frosting
Sliced fresh strawberries for garnish

Heat oven to 350 degrees (325 for dark or non-stick pans).  Place paper baking cups in each of 24 regular size muffin cups. In large bowl, mix cake mix, water, sour cream, oil, & eggs, with spoon until blended. Divide evenly among the muffin cups. In small bowl, stir preserves until smooth. Place 1 piece of cream cheese on top of each cupcake center, press down slightly. Spoon 1/4 tsp. (or more) preserves on top of the cream cheese in each cupcake. Bake 20 to 25 minutes or until tops are golden brown and spring back when touched lightly in center. Some preserves may show in tops of cupcakes. Cool 10 minutes in pans, remove from pans to cooling rack and cool completely.  Spread frosting over cupcakes and just before serving garnish each cupcake with 3 strawberry slices, overlapping slices.

If you only have one pan (for 12 cupcakes) , just cover the remaining batter and refrigerate while baking the first batch. Let the pan cool about 15 minutes, then continue with the rest of the batter.  Add one to two minutes to the baking time. I filled them not quite 3/4 full of batter.  This recipe has a lot of possibilities by changing the preserves and fresh garnish. I think just one large strawberry with the stem on and partly dipped in chocolate would look nice too.............told you, it's addicting!!!!   Enjoy!  :)


  1. Oh yes, I will be posting updates on the "cupcake corer" as I continue with my addiction! lol!

  2. Just copied your Curried Chicken Stew! Can't wait to give it a try! Pat

  3. I have the corer , Mary, it is good!