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

Ingredients

  • 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
Frosting:
  • 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.

Frosting:

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.