Quadruple Strawberry Cupcakes

These cup­cakes have four dif­fer­ent types of straw­berry in them – Straw­berry Cake, Straw­berry Lime Gin Com­pote Fill­ing, Straw­berry Cream Cheese Frost­ing, and a Chocolate-dipped Straw­berry on top. Need­less to say, my strawberry-allergic-sister got no where close to these. I made these cup­cakes for a sur­prise baby shower that we threw for a co-worker. The cake was very moist, maybe even a lit­tle too moist, but I’ll attribute that to the liquid-y fill­ing. I actu­ally made these the night before and for once, a swiss meringue frost­ing turned out! Unfor­tu­nately, I chilled it overnight and it sep­a­rated. No amount of beat­ing or adding of pow­ders could solid­ify it again. I took the remain­ing straw­berry gin com­pote and tossed it a tra­di­tional cream cheese frost­ing which tasted just as good.

These cup­cake lin­ers are Martha Stew­art. I splurged on a bunch of them because they were on sale at a local craft store. I wish I would have tried the lin­ers before buy­ing so many – these are not worth it! You would think that Martha Stew­art prod­ucts for the price would be good qual­ity, but these lin­ers are equal or less qual­ity than gro­cery store brands for about 6x the cost! This is a light, yel­low cake with a dark pur­ple and white liner and you can barely see the pat­tern. *sigh* I might be able to sal­vage them by bak­ing a pas­tel muf­fin liner inside them, but I don’t know if it’d be worth it.


Quadru­ple Straw­berry Cup­cakes Recipe


By nicole Pub­lished: Sep­tem­ber 18, 2012

  • Yield: 12 cup­cakes (12 Servings)

This recipe is a com­bi­na­tion of a few dif­fer­ent sources. This Martha Stew­art ver­sion is close, but there are a few vari­a­tions. The gin-strawberry com­pote is from Saveur, halved.



  1. Pre­heat oven to 350 degrees. Line stan­dard muf­fin tins with paper liners.
  2. Whisk dry ingre­di­ents in a large bowl. Cream but­ter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beat­ing after each addition.
  3. Reduce speed to low. Mix remain­ing wet ingre­di­ents in a bowl. Add dry ingre­di­ents to but­ter mix­ture in 3 addi­tions, alter­nat­ing with wet ingre­di­ents and end­ing with dry. Scrape sides of bowl and fold in chopped strawberries.
  4. CoolingDivide bat­ter among muf­fin cups, fill­ing each 3/4 full. Bake cup­cakes until testers inserted into cen­ters come out clean, about 20 min­utes. Let cool in tins on wire racks.
  5. Using an apple corer, remove the cen­ter of the cup­cakes. Fill with a spoon­ful of straw­berry com­pote and replace cake "cork".
  6. Make cream cheese frost­ing and fold in remain­ing straw­berry com­pote or until desired con­sis­tency is obtained. Top with strawberry.
  7. sbIf you want to make chocolate-dipped straw­ber­ries, melt some choco­late in the microwave at 50% power or in a dou­ble boiler. Dip the straw­ber­ries in and shake off excess choco­late before plac­ing on parch­ment or sil­i­cone. Depend­ing on the % of your choco­late, you might need to place the straw­ber­ries in the refrig­er­a­tor to solid­ify the choco­late again.
  8. To make the com­pote: Com­bine ½ lb. straw­ber­ries, quar­tered, 1½ tbsp. Demer­ara sugar, 1 tsp. dry gin, ⅛ tsp. ground car­damom and the zest and juice of ½ lime in a bowl. Let sit until berries release their juice, about 10 min­utes, before using.


  1. miss mochi says:

    I love the pho­tos on top! The flow­ers are a fun touch with great colors!

    Too bad straw­berry sea­son is almost over. This is mak­ing me crave a giant batch of choco­late dipped strawberries.

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