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Fresh Strawberry Cupcakes

These cupcakes actually come from my Fresh Strawberry Cake recipe.  For some reason I’m requested to make these cupcakes more often than the cake.  This recipe is actually made from a cake mix that has fresh strawberries added to it.  The result is a very moist and full of flavor cupcake.  I also make a homemade, from scratch, strawberry cake…a future post.  If you have strawberry lovers in your life, you need to make these. They disappear very quickly.

Here’s how I made them…            My recipe will follow!

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First I lined two cupcake pans with 24 cupcake liners…

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Next I mixed a strawberry cake mix, a box of jello, vegetable oil, and eggs together in the mixing bowl of a stand mixer just until all ingredients were incorporated…

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Then I pureed some strawberries in my blender and added them to the mixture and mixed just until it was incorporated…

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Next, I poured the batter by scoopfuls, (I used a cookie scoop), and filled each cupcake liner about two-thirds full…

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And I baked them until a toothpick inserted into the center of one came out clean.  Then I placed them in my freezer for ten minutes to cool while I made the frosting…

Here’ s how I made the easy delicious frosting…

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I placed a stick of soft butter in the mixing bowl of my stand mixer.  I mixed it on medium speed, using the whisk attachment for about one minute until it was very light and creamy…

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Then I added some pureed strawberries and combined them with the butter… 

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And I started adding a lot of powdered sugar, about two cups at a time…

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Until the mixture became a creamy fluffy bowl of strawberry awesomeness…

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Next, I attached a pastry tip to a pastry bag and placed the bag inside and up and over the sides of a wide mouth mason jar.  Then I filled the bag about two-thirds full with frosting…

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I twisted and closed the open end of the bag, and holding the tip of the bag upright, I squeezed the bag a little to push out any air…

I piped the frosting onto the cupcakes using my Wilton 1B tip.  So easy…even for me, the person who can’t decorate.

Make some of these today and make someone happy…

Enjoy my friends!

Cindy @ My Country Table

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Fresh Strawberry Cupcakes


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 25
  • Cook Time: 20
  • Total Time: 45
  • Yield: 24

Description

Moist full of flavor fresh Strawberry cupcakes are blanketed with a delicious strawberry buttercream frosting.


Ingredients

For the Cupcakes

  • 1 box strawberry cake mix with pudding, (vanilla can be used as well)
  • 1 small box strawberry jello
  • 3/4 cup vegetable oil
  • 4 whole eggs
  • 1 small box or bag frozen strawberries, thawed and pureed in a blender. Use one cup for the cupcakes, saving the rest for the frosting.

For the Frosting

  • 1 stick real butter, softened
  • 2/3 cup pureed strawberries
  • 7 cups powdered sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. Place 24 paper cupcake liners in the bottoms of two cupcake pans.

For the Cupcakes

  1. In the mixing bowl of a stand mixer, using the paddle attachment, mix the cake mix, jello, oil and eggs on medium speed just until ingredients are incorporated.
  2. Add one cup of pureed strawberries and mix on medium speed just to incorporate. Do not over mix.
  3. Pour batter into cupcake liners, using a large cookie scoop. Fill about two thirds full.
  4. Bake for approximately 20 minutes or until a toothpick inserted in the center of a cupcake, comes out clean. Cool completely before frosting.

For the Frosting

  1. Place the butter in the bowl of a stand mixer and mix on medium speed until it is light and creamy. Add the pureed strawberries and mix to incorporate. Add the powdered sugar a cup at a time on low speed until fully incorporated.
  2. Attach a decorating tip, on the end of a pastry bag. Place the bag inside and up and over the sides of a large mouth mason jar. Fill the bag two thirds full with frosting. Remove the bag and twist and close the top. While holding the tip in an upward position, slightly squeeze the bag to push out any air, then begin decorating.
  3. Starting at the outside edge and moving towards the center, pipe the frosting on the cupcakes.
  4. Cupcakes should be refrigerated, due to the fresh strawberry puree in the frosting.

Notes

  • Note: I used a 1B tip for the frosting, however, the slightly smaller 2D tip can be used, or any other tip that’s desired.

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