Berry-Capped Strawberry Cupcakes

Berry-Capped Strawberry Cupcakes

Prep 15 m
Chill 60 m
Bake 18 - 20 m
Cook 8 - 10 m
Start to Finish 120 m



  1. 1 of 1 Heat oven to 350 degrees F. Line 18 standard-size muffin cups with paper liners.


  1. 1 of 5 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.
  2. 2 of 5 Mix flour, baking powder, baking soda and salt in large bowl.
  3. 3 of 5 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.
  4. 4 of 5 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.
  5. 5 of 5 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.


  1. 1 of 1 Beat together butter, confectioners' sugar, milk and vanilla in medium-size bowl until smooth, about 3 minutes. Cover bowl with plastic wrap.


  1. 1 of 2 Place cut strawberries on large plate. Liberally brush melted jelly over each piece. Set aside.
  2. 2 of 2 Frost tops of cupcakes. Top each with glazed strawberry piece(s).
Nutrition Information for Berry-Capped Strawberry Cupcakes
Servings Per Recipe:
Per Serving: 57 mg chol., 9 g Fat, total, 5 g sat. fat, 226 kcal cal., 35 g carb., 3 g pro., 0 g fiber, 109 mg sodium
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Printed from 04/25/2019