Ingredients:
Cupcakes:
- 1/4 cup strawberries in syrup, undrained
- 1 (18.25 ounce) package golden butter cake mix (such as Pillsbury(R)) Moist Supreme(R))
- 2/3 cup vegetable oil
- 1/3 cup milk
- 4 eggs
Icing:
- 2 tablespoons strawberries in syrup, undrained
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup butter, softened
- 2 cups confectioners’ sugar
- 1/2 teaspoon strawberry extract
- 24 fresh strawberries, hulled and sliced
Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 12 muffin cups with paper liners.
- Place 1/4 cup strawberries in syrup in a bowl; blend with an electric mixer until smooth.
- Add cake mix, vegetable oil, and milk; mix on low speed until well blended, about 2 minutes.
- Mix eggs, 1 at a time, into cake mix mixture, beating until each egg is fully incorporated into the batter before adding the next.
- Spoon about 1/4 cup batter into each muffin cup.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 15 minutes.
- Place cupcakes on a wire rack to cool completely.
- Blend 2 tablespoons strawberries in syrup in a bowl using an electric mixer until smooth.
- Beat cream cheese and butter into strawberries on low speed until smooth and creamy.
- Slowly beat confectioners’ sugar into strawberry mixture on low speed until icing is smooth; add strawberry extract and beat on medium for 2 minutes.
- Spoon icing into a piping bag fitted with a star-shaped tip or a resealable plastic bag with the corner snipped.
- Pipe icing onto each cupcake.
- Top each cupcake with sliced strawberries.
Enjoy!
From: All recipes.
