Make your favorite cake recipe or use a boxed cake mix, whatever you prefer. I offer a couple of from-scratch cake recipes to try at the bottom of this post.
Place cupcake liners in muffin pans and fill about 3/4 full with the cake batter. Bake in the oven for about 20 minutes at 350° F. You'll know they are done when a toothpick or cake tester inserted in the center comes out clean, or when the cupcake surface has a light springy feel when touched with your finger.
Use whatever filling you want for the center of the cupcakes. For these ones, I used a strawberry filling that I made myself. You can use canned preserves or your favorite icing filling.
When the cupcakes are cool, cut a cone-shaped plug out of the center, using a sharp knife angled slightly inward.
Fill the center of the cupcake with your filling. Break or cut off the bulk of the plug and replace the "cap" on top of the filled cupcake.
Spread icing on top of the cupcake and decorate as desired.
Strawberry Filling
1 cup sliced fresh or frozen strawberries
1/4 cup sugar
1 tablespoon cornstarch
Heat the strawberries over a medium heat until they are softened and start to form their own sauce. Add sugar and cornstarch and continue to stir over heat until the sauce thickens. Let cool.
Strawberry Cupcakes
2 cups white sugar
1 (3 oz.) package strawberry flavored gelatin mix
1 cup butter, softened
4 eggs
2 3/4 cup cake flour
2 1/2 teaspoons baking powder
1 cup whole milk
1 tablespoon vanilla extract
1/2 cup strawberry filling (see above)
Preheat oven to 350° F (175 °C). In a large bowl, cream together the butter, sugar and gelatin until light and fluffy. Beat in the eggs one at a time. In a separate bowl, combine the flour and baking powder. Add the dry ingredients to the creamed mixture a little a time alternately with the milk. Blend in the vanilla extract and the strawberry filling.
Spoon the batter into the cupcake liners about 3/4 full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cook cupcakes on cooling racks for about 30 minutes.
Vanilla Cupcakes
1 cup white sugar
1/2 cup butter, softened
2 eggs
1 tablespoon vanilla extract
1 1/2 cups flour
1 3/4 teaspoons baking powder
1/2 cup milk
Preheat oven to 350° F (175 °C). In a large bowl, cream together the butter and sugar. Add eggs one at a time and then add the vanilla extract. In a separate bowl, combine the flour and baking powder. Add the dry ingredients to the creamed mixture. Beat together, and then add the milk and beat until smooth.
Spoon the batter into the cupcake liners about 3/4 full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cook cupcakes on cooling racks for about 30 minutes.
Cream Cheese Frosting
2 (8 oz.) packages cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3 cups powdered sugar
Cream together the cream cheese and butter in a medium bowl until smooth. Mix in the vanilla extract. Slowly add the sugar to the mixture until the frosting is smooth and fluffy.
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