Strawberry Balsamic Filled Cupcakes – a delicious recipe with yellow cake, fresh strawberries, sugar, balsamic vinegar, thyme, mascarpone cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare and bake cake mix according to package directions for cupcakes. Cool completely.
2
Place strawberries, sugar, vinegar and thyme in a small saucepan; bring to a boil. Reduce heat to medium; cook, uncovered, until thickened, 12-15 minutes, stirring occasionally. Cool completely.
3
Beat topping ingredients on medium speed until stiff peaks form, about 2 minutes (do not overmix). Refrigerate, covered, while filling cupcakes.
4
To fill cupcakes, cut a 1-in. circle (1-in. deep) in the top of each cupcake; remove cut portion and set aside. Spoon 1 teaspoon strawberry mixture into each opening; replace cutout portions. Refrigerate the filled cupcakes for 10 minutes.
5
Pipe or dollop topping over cupcakes. Refrigerate until serving.
530
kcal
Calories
30
g
Fat
59
g
Carbs
8
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 9 ingredients. The key ingredients include: 1 package yellow cake mix (regular size) or angel food cake mix, 2 cups fresh strawberries, sliced, 1/4 cup sugar, 3 tablespoons balsamic vinegar, and more.
Yes, Strawberry Balsamic Filled 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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