Special Stuffed Strawberry Cupcakes – a delicious recipe with white cake, vegetable oil, egg whites, water, frosting, strawberry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F Place cupcake liners in muffin pan cups.
2
Cupcakes: Prepare cake batter as directed on back of cake mix box. Fill cupcake liners 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center of one cupcake comes out clean. Allow to cool for one hour. With an apple corer or melon baller, scoop out the center of each cupcake, discarding the cake scraps--or snack on if desired. :)
3
Frosting: In a large mixing bowl, whip together strawberry frosting and cool whip with an electric mixer until smooth, scraping the sides of the bowl to thoroughly combine.
4
Stuffing: In a medium mixing bowl, combine 1 1/2 cups of the frosting mixture and 1/4 cup of finely chopped strawberries. Place the mixture into a piping bag with the largest circular tip or simply snip the end of the bag. Pipe into the center hole of each cupcake.
5
Per your preference, either pipe or spread the frosting generously atop each cupcake. Garnish each cupcake with sliced strawberries. Reserve 3-4 of the largest strawberries to fan and garnish the serving platter.
6
Refrigerate cupcakes until ready to serve.
7
Enjoy!
308
kcal
Calories
28
g
Fat
7
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (18 ounce) box white cake mix (Pillsbury Moist Supreme), 1/3 cup vegetable oil, 3 egg whites, 1 1/4 cups water, and more.
Yes, Special Stuffed Strawberry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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