Twice Baked Cupcakes

How to Make Twice Baked Cupcakes

Strawberry and lemon flavors are featured in this recipe with a baked in strawberry flavored heart cake inside the cupcake.



1– package lemon cake mix- tested Duncan Hines

3 eggs

11/3 cup water

1 /2 cup vegetable oil

1 package JELL-O® Lemon Instant Pudding, dry mix

1 teaspoon lemon extract- base cake

2 teaspoons strawberry extract, for center cakes

46 drops of super red food gel, for center cakes

Strawberry Marshmallow Cream Cheese Frosting

14 ounce package cream cheese, softened

2 tablespoons butter, softened

12 teaspoons milk or half n half

1 teaspoon strawberry jam

1/2 teaspoon strawberry extract-optional

1 drop red food gel if needed

1/2 cup marshmallow creme

1 cup confectioner’s sugar

Garnish:  fresh sliced strawberries right be serving, of chocolate candy hearts. all optional.

Chocolate Candy Hearts

1 cup chocolate chips or candy melts


  1. Preheat oven to 350.  Line cupcake pan with liners.  Spray with cooking spray, set aside.  Line 9 x 13″ baking sheet with parchment paper and lightly spray to coat. Set aside.
  2. In large mixing bowl, mix one lemon cake mix, 3 eggs, 1 -1/3 cups water, 1/2 cup oil and lemon extract.  Beat for two minutes to blend.  Measure 2 cups of batter and place in a separate mixing bowl.
  3. Add drops red food coloring or coloring desired, and two teaspoons of strawberry extract…or flavoring of choice to the reserved 2 cups of batter.
  4. In a parchment lined 9 x 13 inch baking sheet, (sprayed with cooking spray parchment and the pan) spread red batter into all corners and evenly as possible into the pan.
  5. Bake for 10-12 minutes at 350 degrees or until cake center is done.
  6. Cool red cake in freezer until semi solid.
  7. Using a mini heart shaped cookie cutter, cut cake into mini hearts.
  8. Press together up to three hearts together, wrap and freeze 10 minutes.
  9. Fill muffin cup with 1 tablespoon remaining 2 cups lemon cake batter, position hearts with point of heart into cake batter. Cover with remaining raw cake batter.
  10. Make sure heart  or cake cut out does not move when adding the raw batter.
  11. Completely cover the tops of the hearts then smooth out gently with the tines of a fork. At this time you may want to clip or pinch the sides of the cupcake liners to see where the heart is before baking and frosting.
  12. Bake cupcakes 22-25 minutes until cakes are fully baked

Strawberry Whipped Cream Cheese Frosting

  1. In mixing bowl, beat cream cheese and butter together until smooth.
  2. Add strawberry jam, extract and food coloring, beat to mix.
  3. Add marshmallow creme and beat for a few seconds to blend.
  4. Add confectioner’s sugar, beat to smooth and creamy consistency. Add milk if necessary for smooth consistency.
  5. Using a 1 M decorating tip and piping pastry bag, pipe frosting onto top of cupcakes.
  6. Refrigerate until ready to serve.
  7. Recipe will make 2 -1/2 cups of frosting or frost 8 -10 cupcakes.
  8. Garnish is optional.  Suggested fresh sliced strawberries or chocolate hearts.

Chocolate Hearts

Place chocolate candy melts in disposable pastry bag with no tip. Heat water in glass measuring bowl then immerse pastry bag into warm water. Allow chocolate to melt. Clip 1/8 inch off pastry bag and pipe heart shapes on to wax paper. When hearts are set up then add to cupcakes.



Inspired from  “Surprise -Inside Cakes .

Keywords: #cupcakes