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Homemade Dominican Bizcocho Cupcakes recipe photo

Dominican Bizcocho Cupcakes

These Dominican Bizcocho Cupcakes are a delightful treat filled with strawberry preserve and topped with airy suspiro frosting!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Dominican
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 1 batch Batter from Dominican Cake Recipe
  • 1 cup Strawberry preserve
  • 1 batch Suspiro frosting
  • to taste Optional decorations Fresh strawberries, edible glitter, or sprinkles

Equipment

  • Mixing bowls
  • Cupcake pan
  • Electric mixer
  • Spatula
  • Icing bag with a star tip

Method
 

Instructions:
  1. Step 1: Preheat the Oven - Begin by preheating your oven to 350°F (175°C) for even baking.
  2. Step 2: Prepare the Cupcake Pan - Line your cupcake pan with paper liners.
  3. Step 3: Make the Batter - Cream together sugar and butter, add eggs, then mix in dry ingredients until just combined.
  4. Step 4: Fill the Cupcake Liners - Spoon the batter into the liners, filling them two-thirds full.
  5. Step 5: Bake the Cupcakes - Bake for 20-25 minutes until a toothpick comes out clean.
  6. Step 6: Cool the Cupcakes - Let them cool in the pan, then transfer to a wire rack.
  7. Step 7: Fill with Strawberry Preserve - Create a hole in each cupcake and fill with strawberry preserve.
  8. Step 8: Make the Suspiro Frosting - Whisk egg whites, gradually add sugar, and mix until glossy.
  9. Step 9: Frost the Cupcakes - Pipe the suspiro frosting onto each cupcake.
  10. Step 10: Decorate (Optional) - Top with fresh strawberries, edible glitter, or sprinkles.

Notes

  • Store cupcakes in an airtight container at room temperature for up to three days.
  • For freezing, wrap un-frosted cupcakes in plastic wrap after cooling.
  • Feel free to use different fillings like chocolate ganache or pastry cream.