The strawberry garnish hints at the surprise you'll find when you bite into one of these cupcakes. They're marbled with cooked strawberries that were swirled through the batter.




  • Heat oven to 350 degrees F. Line 18 standard-size muffin cups with paper liners.



  • Mix chopped strawberries, 1/4 cup granulated sugar and lemon rind in medium-size saucepan. Cook over medium heat, stirring occasionally, 8 to 10 minutes or until sugar is dissolved and mixture is thickened. Spoon into small bowl; let cool completely, about 1 hour.

  • Mix flour, baking powder, baking soda and salt in large bowl.

  • Beat together butter and remaining 1 cup granulated sugar in medium-size bowl until fluffy, about 2 minutes. Add the eggs, one at a time, beating after each. Beat in vanilla.

  • On low speed, beat flour mixture into butter mixture in 3 additions, alternating with buttermilk, and ending with flour. Swirl in cooled strawberry mixture to create a marble pattern. Divide batter equally among prepared muffin cups.

  • Bake in 350 degree F. oven for 18 to 20 minutes or until cupcakes spring back when gently touched. Let cool in cups on wire rack for 5 to 10 minutes. Unmold cupcakes onto rack to cool completely.


  • Beat together butter, confectioners' sugar, milk and vanilla in medium-size bowl until smooth, about 3 minutes. Cover bowl with plastic wrap.


  • Place cut strawberries on large plate. Liberally brush melted jelly over each piece. Set aside.

  • Frost tops of cupcakes. Top each with glazed strawberry piece(s).

Nutrition Facts

226 calories; 9 g total fat; 57 mg cholesterol; 109 mg sodium. 35 g carbohydrates; 3 g protein;