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Strawberry Balsamic Filled Cupcakes

Total Time

Prep: 45 min. + cooling Bake: 20 min. + cooling


2 dozen

Here's a twist on Grandma's strawberry shortcake. This combination of classic and sophisticated flavors is a perfect pairing for the end of any summer meal. Be sure to refrigerate the remaining berry-balsamic reduction to use on toast. —Kate Brown, St. Michael, Minnesota


  • 1 package yellow cake mix (regular size) or angel food cake mix
  • 2 cups fresh strawberries, sliced
  • 1/4 cup sugar
  • 3 tablespoons balsamic vinegar
  • 3/4 teaspoon dried thyme
  • 1 carton (8 ounces) mascarpone cheese
  • 1 cup heavy whipping cream
  • 3/4 cup confectioners' sugar
  • 1 teaspoon vanilla or almond extract


  1. Prepare and bake cake mix according to package directions for cupcakes. Cool completely.
  2. Place strawberries, sugar, vinegar and thyme in a small saucepan; bring to a boil. Reduce heat to medium; cook, uncovered, until thickened, 12-15 minutes, stirring occasionally. Cool completely.
  3. Beat topping ingredients on medium speed until stiff peaks form, about 2 minutes (do not overmix). Refrigerate, covered, while filling cupcakes.
  4. To fill cupcakes, cut a 1-in. circle (1-in. deep) in the top of each cupcake; remove cut portion and set aside. Spoon 1 teaspoon strawberry mixture into each opening; replace cutout portions. Refrigerate the filled cupcakes for 10 minutes.
  5. Pipe or dollop topping over cupcakes. Refrigerate until serving.

Nutrition Facts

1 cupcake: 217 calories, 13g fat (6g saturated fat), 46mg cholesterol, 144mg sodium, 23g carbohydrate (15g sugars, 0 fiber), 3g protein.

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