If you’re still searching for a delicious Easter dessert, you’re in the right place!
These stuffed cupcakes have quickly become one of my favorite treats. That’s saying a lot—I really love dessert.
They’re fun, colorful and impressive without being overly complicated.
Once the cupcakes are baked and cooled, you cut a cone-shaped well into the center and tuck a juicy strawberry inside.
It’s a little bit fiddly, but totally worth the effort.
And no cupcakes were harmed in the making of these treats.
The original version uses a powdered sugar glaze, but I swapped that for a lime buttercream.
It felt more decadent and perfectly balanced the strawberry filling.
Don’t let the photos intimidate you. When I first saw these cupcakes I worried I didn’t have the patience to make them, but I wanted to try them so badly.
They aren’t as difficult as they look, so you really should give them a try.
Imagine the smiles when guests bite into a classic vanilla cupcake and discover a fresh strawberry inside.
Strawberry-Lime Stuffed Cupcakes
Yield:
12
Cupcakes
Ingredients
Cupcakes
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 cup milk
- 1 teaspoon lime zest
- 12 fresh strawberries
Lime Buttercream
- 1 stick butter, softened
- 1 lb powdered sugar
- 2 tablespoons lime juice
- 1 teaspoon vanilla
- Lime zest for garnish
Instructions
Cupcakes
-
Preheat oven to 350°F (175°C).
-
Cream together butter, sugar and eggs until light and fluffy. Add vanilla.
-
Whisk dry ingredients in a separate bowl. Add half of the dry mix to the creamed mixture and stir until just combined. Add the milk, then fold in the remaining dry ingredients. Stir in lime zest.
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Portion batter into cupcake tins and bake for 20–25 minutes at 350°F. Allow cupcakes to cool completely.
-
Using a sharp knife, cut a cone-shaped hole into the center of each cupcake, leaving about an inch of cake at the bottom. Gently press a strawberry into the cavity and, if desired, replace the removed cake top to seal. Frost with lime buttercream.
Lime Buttercream
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Beat the softened butter until smooth. Add powdered sugar one cup at a time, beating after each addition. Stir in vanilla and drizzle in lime juice, adding a touch more if needed to reach your preferred consistency.
-
Frost the cooled cupcakes and garnish with lime zest.
Notes
I used a vanilla bean cupcake base for extra flavor.
Dessert
American
Did you make this recipe?
Tag your photos with #howsweeteats and share them on social media. I truly appreciate seeing your creations!
You’ll have to take my word on how good they are—Mr. How Sweet didn’t get any.
He’s probably reading this wondering when I made them. I blame that on his poor memory.