If you’re like me, you’ve never met a cupcake you didn’t like. And the Strawberry Cupcakes I made for Babygirl’s Pancakes & Pajamas Party were such a hit I thought you might like in on the goodness.
You didn’t actually think I’d bake them from scratch, did you? Why mess with what others have already perfected? The Cake Mix Doctor is a genius and all my cakes come from Anne Byrn’s cookbooks.
Fresh Strawberry Cupcakes
1 package white or yellow cake mix1 small box strawberry gelatin1 cup finely chopped fresh strawberries with a pinch of cinnamon mixed in (something about it preserving the strawberry flavor)3/4 cup milk3/4 cup oil4 eggs
1. Preheat oven to 350, line 24 muffin cups with liners and set aside.
2. Mix all ingredients on low speed for 2 minutes.
3. Fill cupcake liners with batter. If you’re baking them at midnight the night before a party, you’ll get a really crappy picture like this.
4. Bake 20-25 minutes and allow to cool completely before frosting.
Cream Cheese Frosting
8 oz. soft cream cheese
1/4 cup soft butter
1 tsp. vanilla
4 cups powdered sugar
1. Beat cream cheese, butter and vanilla until well blended.
2. Beat in powdered sugar gradually until creamy. Add a splash of milk if your frosting resembles play-doh. I also dropped some red food color in for pink frosting.
The cupcakes turn out light as air, a pretty shade of pink, and so delicious with pieces of fresh strawberry! Just perfect for Spring. Are you able to resist a cupcake?