Scooped Out Cupcake Tarts

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Recipe Courtesy of

Servings: 30
Prep Time: 15 min
Cook Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

3 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons baking powder
3 sticks butter, room temperature
2 1/3 cups sugar
3 large egg whites
2 teaspoons vanilla extract
1 1/2 cups buttermilk, room temperature
Sweetened whipped cream, for topping
Seasonal fruit, for topping
Mint sprigs, for garnish





Preheat the oven to 350 degrees F.

Sift all the dry ingredients into a large bowl and set aside.

In a large bowl add the butter and the sugar. Using a hand-held electric mixer, combine until light and fluffy

Add the egg whites and vanilla and beat on medium speed for about 1 minute. Add about 1/3 of the flour mixture to the batter and beat until incorporated. Add about half of the buttermilk and continue to beat on medium speed until well mixed. Continue adding dry and wet ingredients, scraping the bowl and beating until incorporated after each addition. End with the dry ingredients. The batter will be thick and glossy. Spray muffin tins with nonstick cooking spray and bake for 18 to 20 minutes. Remove from the oven and cool.

Scoop out a small hole just in the middle of the top of the cupcake with a paring knife. Fill with fresh whipped cream and seasonal fruit. Garnish with a sprig of mint and serve.

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Reader Comments:


We just adore you and your sons and your wonderful guest. God Bless and much love, Donna Oh P.S.............loved the cupcakes!

By Donna Pray on August 24, 2011


The cupcake recipe itself reminds me of my grandmother's cake recipe (of which was sadly not pawed on.) So I will be keeping that. The filling was just alright; not super sweet but very "sugary."

By KellyJean on January 14, 2011


My husband ate it all in 1 day - tastes like wedding cake!

By Anonymous on September 07, 2010


i love this recipe!i also loved the biscones i verrrrrrrrrrrrrrrrrrrrry much love paula deen

By Anonymous on January 28, 2010


By Anonymous on January 17, 2010

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