STRAWBERRY BALSAMIC FILLED CUPCAKES

Strawberry Balsamic Filled Cupcakes image

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

Provided by Taste of Home

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 10

Ingredients

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
TOPPING:
1 carton (8 ounces) mascarpone cheese
1 cup heavy whipping cream
3/4 cup confectioners' sugar
1 teaspoon vanilla or almond extract

Steps:

Prepare and bake cake mix according to package directions for cupcakes. Cool completely., 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., Beat topping ingredients on medium speed until stiff peaks form, about 2 minutes (do not overmix). Refrigerate, covered, while filling cupcakes., 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., Pipe or dollop topping over cupcakes. Refrigerate until serving.

Nutrition Facts : Calories 217 calories, Fat 13g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 144mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 0 fiber), Protein 3g protein.