Ingredients
1 package cake mix
1 package strawberry gelatin
1 c. strawberries
3/4 c. milk
3/4 c. vegetable oil
4 large eggs
1 package cream cheese
4 tbsp. butter
3 c. confectioners’ sugar
1/2 c. strawberries
Sprinkles
24 slice strawberry
Preparation
Step 1Place a rack in the center of the oven and preheat to 350 degrees F. Line 24 cupcake cups with paper liners.Step 2Combine the cake mix, gelatin, strawberries and juice, milk, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again if needed. Spoon about 1/3 cup batter into each lined cupcake cup, filling it 3/4 full. (You will get between 22 and 24 cupcakes; remove empty liners, if any.) Place pans side by side in the oven.Step 3Bake until cupcakes are lightly golden and spring back when pressed gently with a finger, 20 to 25 minutes. Remove from oven, place pans on wire racks to cool for 5 minutes, then remove cupcakes to wire racks to cool for another 15 minutes.Step 4Meanwhile, prepare frosting: Blend cream cheese and butter in large mixing bowl with electric mixer on low speed until combined, 30 seconds. Stop mixer and add 3 cups confectioners’ sugar and the mashed strawberries. Mix on low speed until incorporated, 1 minute. Increase speed to medium and blend until frosting is fluffy, 30 to 45 seconds longer, adding up to 1/2 cup more sugar if needed to get a spreadable consistency.Step 5Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with back of spoon. Refrigerate, uncovered, until frosting sets, 20 minutes. Decorate with sprinkles and strawberry slices, if desired. More Recipes:Dozens of Recipes for Cakes and FrostingCupcakes the Entire Family Will Love
More Recipes:Dozens of Recipes for Cakes and FrostingCupcakes the Entire Family Will Love
