Strawberry Balsamic Filled Cupcakes

Name: Strawberry Balsamic Filled Cupcakes
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 2 dozen.
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

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

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

Directions

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.