Vanilla-Stuffed Strawberry Cupcakes – a delicious recipe with baking cups, angel food cake, vanilla bean paste, fresh strawberries, mint sprigs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare Vanilla Bean Custard.
2
Meanwhile, preheat oven to 325u00b0. Place baking cups in 2 (12-cup) muffin pans. (Do not grease.) Prepare angel food cake batter according to package directions using a paddle attachment. Stir in vanilla bean paste. Spoon batter into baking cups, filling completely full.
3
Bake at 325u00b0 on middle oven rack 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes.
4
Gently run a knife around edges of cupcakes to loosen. Remove from pans to wire racks, and cool completely (about 20 minutes).
5
Scoop out centers of cupcakes, leaving a 1/2-inch border on bottom and sides. Spoon or pipe Vanilla Bean Custard into centers of cupcakes. Top with strawberries. Cover and chill until ready to serve. Garnish, if desired.
6
*2 tsp. vanilla extract may be substituted.
7
Note: We tested with a number of brands of cake mix and preferred Duncan Hines Angel Food Premium Cake Mix.
44
kcal
Calories
9
g
Carbs
1
g
Protein
CarbsProtein
* 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 5 ingredients. The key ingredients include: 24 paper baking cups, 1 (16-oz.) package angel food cake mix, 2 teaspoons vanilla bean paste*, 3 cups halved fresh strawberries, and more.
Yes, Vanilla-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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