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Strawberry Cream Cupcake Desserts

1 1/2   cups (375 mL) mini pretzel twists (about cup/175 mL crushed)
1/4   cup (50 mL) butter (1/2 stick), melted
2   tbsp (30 mL) sugar
1   small pkg (9 oz or 250 g) white cake mix
1/2   cup (125 mL) sour cream
1   egg
1   tbsp (15 mL) water
1/2   tsp (2 mL) Double-Strength Vanilla
2 1/2   cups (625 mL) thawed frozen whipped topping, divided
2/3   cup (150 mL) strawberry ice cream topping, divided
1   cup (250 mL) sliced strawberries
  1. Preheat oven to 350°F (180°C). Place paper liners into wells of Muffin Pan. For crust, place pretzels into large resealable plastic bag and finely crush using flat side of Meat Tenderizer. Combine pretzel crumbs, butter and sugar in Small Batter Bowl; mix well. Using a scant Medium Scoop, drop scoops of pretzel crumbs into liners. Press crust into liners with Mini-Tart Shaper.
  2. Combine cake mix, sour cream, egg, water and vanilla in Classic Batter Bowl; whisk 1 minute or until smooth. Divide batter evenly among prepared muffin cups using Large Scoop. Bake 18-20 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven to Stackable Cooling Rack; cool 10 minutes. Remove cupcakes from pan and cool completely.
  3. Meanwhile, combine 1 cup (250 mL) of the whipped topping and 3 tbsp (45 mL) of the strawberry ice cream topping; mix well. Gently toss strawberries with 1 1/2 tbsp (7 mL) of the strawberry ice cream topping.
  4. When ready to serve, attach open star tip to Easy Accent® Decorator; fill with remaining whipped topping. Remove paper liners from cupcakes. Slice off tops of cupcakes using (4 1/2-in./11.4-cm) Serrated Knife. For each serving, place bottom of cupcake on serving plate; using scant Medium Scoop, scoop filling over center of cupcake. Spoon a rounded tablespoon of strawberries and juice over filling; top with cupcake top. Pipe whipped topping over desserts and drizzle with about 1 tsp (5 mL) slightly warmed remaining ice cream topping (see Chef's Corner). Serve immediately.

Yield: 12 servings

Nutrients per serving: (1 cupcake): Calories 270, Total Fat 10 g, Saturated Fat 7 g, Cholesterol 35 mg, Carbohydrate 39 g, Protein 2 g, Sodium 260 mg, Fiber 0 g

Cook's Tips: Use a level Large Scoop of batter for each muffin cup.

To warm strawberry ice cream topping, place remaining ice cream topping in (1-cup/250-mL) Prep Bowl. Heat 15 seconds on HIGH in microwave oven; stir. Spoon over cupcakes.

This recipe can be doubled using an 18.25-oz (510 mL) package of cake mix. Increase water to 1/3 cup (75 mL). Double the remaining ingredients. When filling muffin liners, use a scant Large Scoop to ensure that you have enough batter between both batches of cupcakes.