Strawberry Balsamic Filled Cupcakes

• 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
• 1 carton (8 ounces) mascarpone cheese
• 1 cup heavy whipping cream
• 3/4 cup confectioners' sugar
• 1 teaspoon vanilla or almond extract

1. Prepare and bake cake mix according to package directions for cupcakes. Cool completely.
2. 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.
3. Beat topping ingredients on medium speed until stiff peaks form, about 2 minutes (do not overmix). Refrigerate, covered, while filling cupcakes.
4. 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.
5. Pipe or dollop topping over cupcakes. Refrigerate until serving.

yellow cake, fresh strawberries, sugar, balsamic vinegar, thyme, mascarpone cheese, heavy whipping cream, sugar, vanilla

Taken from www.tasteofhome.com/recipes/strawberry-balsamic-filled-cupcakes/ (may not work)