Betty Crocker’s Dreamy Cream-Filled Cupcakes and Duncan Hine’s Strawberries and Cream Cupcakes are both delicious cupcake filling recipes. Where Betty Crocker relies on simple white frosting and chocolate chips, Duncan Hines offers a lighter, fruitier alternative that would be the perfect summer dessert.
To make the dreamy Betty Crocker cream-filling and cupcakes, bake 24 cupcakes as directed on the Betty Crocker Devil’s Food Cake box. Let the cupcakes cool on a rack for 30 minutes. Spoon 1 container of whipped white frosting into a cake decoration bag. If you don’t have a decorator bag, use a freezer bag with one end snipped off. Insert the bag tip gently into the center of each cupcake, and squeeze 2 teaspoons of frosting inside. Finish off these cream-filled cupcakes with the remainder of the white frosting, and add chocolate chips for decoration and sweetness.
The strawberry filling for the Duncan Hines cupcakes calls for 1 cup of chopped strawberries, 3/4 cup of sugar, 1/4 cup cold water, 2 tablespoons of butter and corn starch, and a pinch of salt. Bring these ingredients to a boil, and set aside to cool before spooning the mixture into a piping bag. Bake 24 Duncan Hines white cupcakes, as directed on the box. Remove the center from each cupcake, and fill with strawberry filling. Top with cream cheese frosting and sliced strawberries.