Special Stuffed Strawberry Cupcakes

"These cupcakes are light, refreshing, pretty and not-to-mention delicious. They are frosted with a whipped combination of strawberry frosting and cool whip, which makes a light frosting that doesn't taste cloyingly sweet or store-bought. They are also stuffed with strawberry frosting and fresh chopped strawberries. To make them extra pretty, garnish each cupcake with sliced strawberries and the serving plate with large, fanned strawberries. I made these for my daughter's 2nd birthday party. All our guests enjoyed them including the guest of honor, who said "mmm" the entire time."
photo by MarthaStewartWanabe photo by MarthaStewartWanabe
photo by MarthaStewartWanabe
Ready In:
24 cupcakes


  • 1 (18 ounce) box white cake mix (Pillsbury Moist Supreme)
  • 13 cup vegetable oil
  • 3 egg whites
  • 1 14 cups water
  • 2 (16 ounce) jars strawberry frosting (Pillsbury Creamy Supreme)
  • 1 (16 ounce) container Cool Whip
  • 1 quart strawberry (reserve 3-4 largest, slice most of them & finely chop 2-3 small ones to measure 1/4 cup)


  • Preheat oven to 350°F Place cupcake liners in muffin pan cups.
  • 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. :)
  • 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.
  • 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.
  • 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.
  • Refrigerate cupcakes until ready to serve.
  • Enjoy!

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<p>My name is Rebecca, but my family and friends call me Becky. I am&nbsp;33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.&nbsp; We have a beautiful 5-year-old&nbsp;daughter and a 3-year-old&nbsp;son.&nbsp;&nbsp;I am amazed at how quickly our kids are&nbsp;growing and developing.&nbsp; I read a lot about and hold my own personal skepticism regarding the affects of additives such as&nbsp;preservatives,&nbsp;hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.&nbsp; With the increasing number of children and adults with food allergies, I am suspicious that the last century&nbsp;of our nation's food industry improvements have contributed.&nbsp; I'm doing the best I can to protect my family&nbsp;from the risks, but it is difficult to avoid every additive.&nbsp; I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of&nbsp;cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"
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