Vanilla-Stuffed Strawberry Cupcakes

Cupcakes will rise over baking cup edges. Use a paring knife to gently loosen from pan.

Yield: Makes 2 dozen
Recipe from Southern Living

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Recipe Time

Prep Time:
Other Time: 3 Hours, 30 Minutes


Ingredients

  • Vanilla Bean Custard
  • 24 paper baking cups
  • 1 (16-oz.) package angel food cake mix
  • 2 teaspoons vanilla bean paste*
  • 3 cups halved fresh strawberries
  • Garnish: fresh mint sprigs

Preparation

  1. 1. Prepare Vanilla Bean Custard.
  2. 2. Meanwhile, preheat oven to 325°. 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. 3. Bake at 325° 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. 4. Gently run a knife around edges of cupcakes to loosen. Remove from pans to wire racks, and cool completely (about 20 minutes).
  5. 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.
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