With a thick, fresh strawberry syrup poured inside a vanilla cupcake topped with whipped cream, you can’t go wrong!  These are just delicious!  

I like this a lot better than jello-poked cakes or cupcakes.

 I have made these with my own vanilla homemade cupcake recipe which I absolutely love and will share, but this version with the box mix is quick and real good too!

It works with standard-size cupcakes but I prefer making this with the jumbo- muffin/cupcake tins to get even more of that delicious strawberry filling inside each one.

 Enjoy!

Real Strawberry-Poked White Cupcakes with Whipped Cream

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With a thick, fresh strawberry syrup poured inside a vanilla cupcake topped with whipped cream, you can’t go wrong! These are just delicious!
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Prep Time25 mins
Cook Time12 mins
Course: Dessert
Cuisine: All Cuisines!
Servings: 16
Calories: 186

Equipment

  • Jumbo Cupcake Pans

Ingredients

  • 1 box (16.5 ounces) cake mix white
  • 3 egg whites
  • ¼ cup oil
  • 1 cup water
  • 4 cups strawberries
  • ½ cup sugar
  • 2 cups heavy cream
  • 4 tablespoons sugar
  • 8 strawberries sliced in half

Instructions

  • Follow your directions on the cake mix package and make 16 jumbo cupcakes. Let them cool.
  • Meanwhile, puree the 4 cups of strawberries and the ½ cup of sugar together in a processor until it becomes a thick syrup.
  • Poke several holes in the tops of the cupcakes with the end of a wooden spoon, going down only about halfway.
  • Carefully pour the strawberry puree into the holes.
  • Whip the heavy cream with the 4 tablespoons of sugar until stiff peaks form.
  • Frost or pipe the cupcakes with the whipped cream.
  • Place a strawberry slice on top of the whipped cream.
  • Chill the cupcakes for one hour before serving or cover and store in the refrigerator for a day or two.

EXTRA TIP:

MY PERSONAL PREFERENCE  is Duncan Hines Cake mixes, but use your favorite!
Nutrition
Sodium: 22mg | Calcium: 27mg | Vitamin C: 25mg | Vitamin A: 442IU | Sugar: 11g | Fiber: 1g | Potassium: 96mg | Cholesterol: 41mg | Calories: 186kcal | Trans Fat: 1g | Monounsaturated Fat: 5g | Polyunsaturated Fat: 1g | Saturated Fat: 7g | Fat: 15g | Protein: 2g | Carbohydrates: 13g | Iron: 1mg

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