Lisa's Strawberry Cupcakes
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- 1 box
- strawberry cake mix
- 1 pkg
- strawberry jello (small box)
- 3 Tbsp
- 1 c
- cooking oil
- 1 pkg
- birdseye* frozen strawberries (box)-thawed & juice reserved
- 1/2 c
- 2 stick
- butter, softened
- 1 box
- 10x powdered sugar
- 1/4 c
- reserved strawberry juice from package
- fresh strawberry slices for garnish (optional)
***PREHEAT OVEN TO 350 DEGREES***
1In a mixing bowl, mix the dry cake mix, jello powder and flour with 1 cup cooking oil. Add eggs, 1 at a time, mixing between each additon. Add water and mix well.
2Measure 1/4 cup of strawberry juice from thawed strawberry package and put aside for frosting. Take remainder of juice and strawberries and place in a bowl. Chop the strawberries or mash them. (I mashed them).
3Pour the strawberry mixture into the mixing bowl and blend with cake batter. Line 24 to 30 cupcake holders with liners. Pour batter into each cupcake liner 2/3 full. Bake 16-18 minutes at 350 degrees. (test with tooth pick to make sure done)
4While cupcakes are cooling on cooling rack, Mix 2 sticks butter, box of powdered sugar and reserved juice with a mixer. Frost cooled cupcakes with frosting. May add sliced strawberry on top for garnish, or decorate to your liking.
5Place frosted cupcakes in an air tight container. Refrigerate after 1 or 2 days. These cupcakes are delicious at room temperature or refrigerated.
6***Note*** Can make this a cake by taking three 9inch round cake pans (Use Pam baking spray for cake pans that are not non stick) and divide evenly. Bake at 350* for 20 minutes (test with tooth pick to make sure done) Cool and frost.