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Berry-Topped Cupcakes

Berry-Topped Cupcakes

Makes: 16 cupcakes Bake: at 350 degree F for 24 minutes
15 minutes
14 minutes


  • 1-1/2  cups fresh strawberries, trimmed and chopped
  • 4  tablespoons plus 2 teaspoons strawberry-flavored gelatin
  • 2-1/2  cups all-purpose flour
  • 2-1/4  teaspoons baking powder
  • 1/4  teaspoon salt
  • 3/4  cup (1-1/2 sticks) unsalted butter, softened
  • 1  cup sugar
  • 3  large eggs
  • 3/4  cup buttermilk
  •   Frosting:
  • 3  cups confectioners' sugar
  • 6  tablespoons unsalted butter, softened
  • 3  tablespoons milk
  • 1/2  teaspoon vanilla extract


1. Heat oven to 350°. Line 18 indents of 2 cupcake pans with paper or foil liners.

2. In small saucepan, combine 1 cup of the strawberries, 4 tablespoons of the gelatin and 2 tablespoons water. Heat over medium heat for 9 minutes or until bubbly. Transfer to a small bowl and let cool 30 minutes.

3. In a small bowl, whisk flour, baking powder and salt. In large bowl, beat butter until smooth. Beat in sugar until fluffy, about 2 minutes. Beat in eggs, one at a time.

4. On low speed, alternately beat flour mixture and buttermilk into butter mixture, beginning and ending with flour. Stir in cooled strawberry mixture. Divide batter among liners, about 1/3 cup in each.

5. Bake at 350° for about 24 minutes or until tops spring back when lightly pressed. Cool cupcakes in pans for 5 minutes, then remove to a rack; let cool.

6. In small saucepan, combine remaining 1/2 cup strawberries and remaining 2 teaspoons gelatin. Cook 5 minutes over medium heat until gelatin is dissolved. Cool 20 minutes.

7. Frosting: In bowl, blend sugar, butter, milk and vanilla until smooth. Once cupcakes have cooled, spread with frosting, about 1-1/2 tablespoons for each. Make a small indent in center of frosting with a spoon. Spoon scant 1/2 teaspoon cooled strawberry mixture into indent on top of each cupcake. Chill 15 minutes, or until set.


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