Marlene's Triple Strawberry Stuffed Cupcakes

By pavaldez

Ingredients

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup shortening
• 2/3 cup granulated no-calorie sweetener (like Splenda)
• 1 large egg
• 1/2 cup reduced-sugar strawberry jam, divided
• 1 teaspoon vanilla extract
• 2/3 cup low-fat milk
• 1 recipeStrawberry Sour Cream Frosting
• Sliced or halved fresh strawberries, optional

Details

Servings 12

Preparation

Step 1

1. Preheat the oven to 350 degrees. Place cupcake liners in a 12-cup muffin tin and spray liners with non-stick baking spray. Set aside.

2. In a medium bowl, sift together flour, baking powder, and baking soda. Set aside.

3. In a large bowl, with an electric mixer on medium speed, cream the shortening for 2 minutes. Add the sweetener and cream for 2 more minutes. Add the egg, 1/4 cup jam, and vanilla extract, and continue mixing until all ingredients are incorporated.

4. Using a spatula, gently mix one-third of the flour mixture into the wet mixture by hand. Mix in one-third of the milk. Repeat until all the ingredients are combine. Do not overmix.

5. Scoop about 1/4 cup batter into each of the muffin cups. Bake for 13 to 15 minutes or until the center springs back when touched or a toothpick comes out clean. Cool on a rack.

6. Once cupcakes have cooled completely, using an apple corer, remove a cake plug from the center of each cupcake. Fill each cupcake with 1 teaspoon strawberry jam. Gently spoon or pipe 2 tablespoons of frosting onto each cupcake. Garnish each cupcake with an optional strawberry slice.