Berry-Topped Cupcakes

These cute little dessert cakes have a double dose of fresh strawberries.

Berry-Topped Cupcakes
Yield: 16 cupcakes Prep 15 mins Bake 350°F 24 mins Cook 14 mins


  • 1 1/2 cups fresh strawberries, trimmed and chopped
  • 4 tablespoons plus 2 teaspoons strawberry-flavored gelatin
  • 2 1/2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1-1/2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 3 large eggs
  • 3/4 cup buttermilk
  • 3 cups confectioners' sugar
  • 6 tablespoons unsalted butter, softened
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Make It

1. Heat oven to 350 degrees . Line 18 indents of 2 cupcake pans with paper or foil liners.

2. In small saucepan, combine 1 cup of the strawberries, 4 tablespoons of the gelatin and 2 tablespoons water. Heat over medium heat for 9 minutes or until bubbly. Transfer to a small bowl and let cool 30 minutes.

3. In a small bowl, whisk flour, baking powder and salt. In large bowl, beat butter until smooth. Beat in sugar until fluffy, about 2 minutes. Beat in eggs, one at a time.

4. On low speed, alternately beat flour mixture and buttermilk into butter mixture, beginning and ending with flour. Stir in cooled strawberry mixture. Divide batter among liners, about 1/3 cup in each.

5. Bake at 350 degrees for about 24 minutes or until tops spring back when lightly pressed. Cool cupcakes in pans for 5 minutes, then remove to a rack; let cool.

6. In small saucepan, combine remaining 1/2 cup strawberries and remaining 2 teaspoons gelatin. Cook 5 minutes over medium heat until gelatin is dissolved. Cool 20 minutes.


7. In bowl, blend confectioners' sugar, butter, milk and vanilla until smooth. Once cupcakes have cooled, spread with frosting, about 1-1/2 tablespoons for each. Make a small indent in center of frosting with a spoon. Spoon scant 1/2 teaspoon cooled strawberry mixture into indent on top of each cupcake. Chill 15 minutes, or until set.

Nutrition Facts

Amount Per Serving: cal. (kcal): 345, Fat, total (g): 14, chol. (mg): 76, sat. fat (g): 9, carb. (g): 51, fiber (g): 1, pro. (g): 4, sodium (mg): 141, Percent Daily Values are based on a 2,000 calorie diet.